Buttercream Reloaded Food

SIMPLE VANILLA BUTTERCREAM FROSTING

Steps:

• Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.

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.

BUTTERCREAM: RELOADED

Steps:

• Slice the butter into 1/2-inch-thick pieces and place in a single layer on a plate on the counter. Let hang out on the counter until the butter has warmed up to between 63 to 65°F - 35 to 40 minutes. If the butter gets over 65°F, return temporarily to the refrigerator.
• While the butter warms, place a folded kitchen towel in the bottom of a wide pot like a Dutch oven. Add 2 inches of water to the pot and bring to a bare simmer, not over 190°F. Whisk the eggs, egg whites, sugar, and corn syrup together in your stand mixer's work bowl. Place the bowl in the water, atop the folded towel, and continue whisking until the sugar dissolves and the mixture reaches 160°F - 5 to 7 minutes.
• Move the bowl to the stand mixer fitted with the whisk attachment and beat on high speed until the mixture thickens and cools to around 75°F - 10 to 12 minutes. Decrease the speed to medium and add the butter, one piece at a time, making sure each piece is fully incorporated before adding the next - 6 minutes. (The mixture may appear to curdle but keep adding in the butter and it will come together.) Stop the mixer and scrape down the sides and bottom of the bowl. Add the salt, boost the speed to high, and beat until the buttercream is smooth and creamy - 2 minutes.
• Use immediately or store, tightly covered, in the refrigerator for up to 3 days. If chilled, bring back to room temperature and re-whip with the stand mixer until fluffy - 1 to 2 minutes - before using.

BUTTERCREAM

Steps:

• In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff. You can adjust the consistency by adding more buttermilk, if you prefer a softer icing. This is a base icing adjustable to having ingredients added for your own flavors.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

AMERICAN BUTTERCREAM

Steps:

• Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes.
• Reduce the speed to low and beat in the confectioners' sugar 1 cup at a time, increasing the speed to medium high. Repeat with the remaining 4 cups. Beat until fluffy, about 3 minutes. Beat in the milk and vanilla until smooth.