Buttercream Icing 2 Ways Food

BUTTERCREAM ICING

Steps:

• Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
• Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

BUTTER CREAM ICING (BUTTERCREAM FROSTING)

Steps:

• Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
• Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.

BASIC BUTTERCREAM ICING

Steps:

• Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
• Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.
• Stir in the food colouring, if using, until well combined.
• For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.
• For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.

THE BEST BUTTERCREAM FROSTING

Steps:

• Add softened butter and vanilla to the mixing bowl and mix until completely combined.
• Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
• Add milk a little bit at a time until frosting is the proper consistency.

BUTTERCREAM ICING-2 WAYS

Steps:

• 1. Williams-Sonoma Frosting: In a metal bowl, whisk together the sugar, egg yolks and water. Set the bowl over a saucepan of simmering water. So not allow the bottom of the bowl to touch the water. Whisk constantly until the mixture reaches 170^ on a candy thermometer, about 4 minutes.
• 2. Remove bowl from over the water. Using an electric mixer set on high speed, beat the egg mixture until cool and thick, about 5 minutes. Gradually add the butter, about 1 Tablespoon at a time, beating until smooth after each addition. Beat in vanilla extract. If the buttercream appears broken or lumpy, set bowl back over simmering water for a few seconds, then beat again until smooth.
• 3. To store, cover and refrigerate for up to 2 days. Before using, let stand at room temperature until soft enough to use.Rewarm as above if necessary.
• 4. Mine from a Box: 1 c. solid Crisco shortening 1/2 teaspoon vanilla extract 1/2 teaspoon butter extract 3 Tablespoons powdered coffee creamer 1/4 c. warm water, plus more if needed 4 cups powdered sugar
• 5. Cream shortening in the bowl of mixer with a paddle attachment. Add the vanilla and butter extracts. Add powdered creamer to the water and mix until dissolved and add to the shortening mixture and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar 1 cup at a time,mixing on low speed. You may need a little more water depending on consistency of icing you want. This does not need to be refrigerated.
• 6. For both icings: For coconut flavor: omit 1 Tablespoon of water and whisk in 3 Tablespoons canned sweetened cream of coconut and 1 teaspoon coconut extract and 1/2 cup of toasted shredded coconut.
• 7. For coffee flavor: Stir in 2 teaspoons instant espresso powder --- For Orange flavor: Add 1 Tablespoon grated orange zest and 1 teaspoon orange extract

EASY BUTTERCREAM FROSTING

Steps:

• In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
• Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
• Makes enough for over 16 cupcakes.

BUTTERCREAM ICING

Steps:

• Cream butter and shortening with mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
• Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
• Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.

BASIC BUTTERCREAM ICING

Steps:

• Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9- by 13-inch sheet cake or two 9-inch layers.

BUTTERCREAM ICING

Steps:

• Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
• Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
• Makes enough buttercream to frost 36 cupcakes.
• For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
• * Any flavours/extracts may be used to suit your taste.