Buttercream Shots Food

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

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 ICING

Steps:

• In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

VANILLA BUTTERCREAM

Steps:

• Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.

BUTTER CREAM FROSTING I

Steps:

• Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.

CHOCOLATE BUTTERCREAM FROSTING... SHOTS?

Steps:

• In a large bowl, combine the butter, marshmallow cream, salt and vanilla.
• Using an electric mixer, beat on high until well mixed.
• Beat in the cocoa powder on low speed just until incorporated.
• Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.
• If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.
• Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.

BUTTERCREAM

Steps:

• Put the butter or margarine into a large bowl and beat well until soft and fluffy.
• Sift the icing sugar into the bowl and stir it in.
• Add the milk and the essence and beat well until you get a pale and fluffy mixture. If desired add 2-3 drops of food colouring.

BASIC BUTTERCREAM

Steps:

• The first step is to start cooking the sugar. Pour the water and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
• Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
• The sugar is ready when it reaches 250 degrees F, what is known as the soft ball stage. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites. Do not pour the hot sugar onto the beaters, or it will splatter. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes. Add the butter all at once and beat on medium speed until incorporated. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if desired.
• The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.

CHOCOLATE BUTTERCREAM FROSTING SHOTS

Steps:

• In large bowl, combine the butter, marshmallow creme, salt and vanilla.
• Use an electric mixer with the whisk attachment on high to beat until well mixed.
• Add the cocoa powder and mix on low until just incorporated.
• Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.
• (Frosting can be refrigerated. Allow 10-15 minutes after removing from refrigerator before proceeding).
• Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.
• Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.

BUTTERCREAM CAKE FROSTING

Steps:

• Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners' sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner's sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting pink with 6 to 8 drops of red food coloring.

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 SHOTS

Steps:

• Whisk egg whites and sugar [and salt if using unsalted butter] together in a big metal bowl over a pot of simmering water.
• Whisk frequently until you can't feel the sugar granules when you rub the mixture between your fingers.
• Transfer mixture into the mixer and whip until it turns white and about doubles in size (here's a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl that was over the water so that no water gets into the egg whites. This can keep them from whipping up properly.).
• Add the vanilla and powdered sugar.
• Finally, add the butter a pat at a time and whip the daylights out of it.
• Transfer frosting to cake decorating piping bag, pipe individual shots into paper candy cups, shot glass or similar. Serving size is based on small paper candy cups.

WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING

Steps:

• Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it's not very long.
• Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
• Add powdered sugar & blend again.
• Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons.
• Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
• Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.

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.

PINK REINDEER CAKE

Steps:

• CHOCOLATE CAKE:.
• Preheat the oven to 350 degrees. Prep three 8 x 2 inch round cake pans by spritzing with vegetable oil and lining with parchment paper circles.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• PINK PEPPERMINT BUTTERCREAM:.
• Cover the bowl of your stand mixer with the ingredients inside with a damp tea towel. In the bowl of a stand mixer, beat the butter, icing sugar and peppermint extract until light and fluffy, about two minutes. Remove and reserve an 1/8 cup of buttercream to tint green for piped leaves. Tint the rest of the buttercream with the pink gel colour - beat the colour into the buttercream until shade achieved, about twenty seconds.
• To build the cake:.
• Frost and layer your cakes. Add a small dollop of buttercream to a cake board or cake plate. Place the first cake layer on top, pressing gently to adhere. Using an offset spatula, apply a generous layer of buttercream to the layer. Place the second layer on top of the first. Add another layer of buttercream. Finally, place the third layer on top and press gently to adhere. Frost the entire exterior of the cake, using a cake bench scraper or offset set spatula to smooth.
• Fill a large 18 inch piping bag with a large multi-opening grass tip, such as Wilton #234, with the remainder of the pink peppermint buttercream.
• Begin piping lines of "fur" on the outside of the cake. Hold piping bag at a 90 degree angle against the cake and squeeze piping bag and pull away, creating a short "spurt" of fur. Cover the entire cake with fur. Practice the piping method first on a plate or piece of parchment paper, then move to the cake once you feel comfortable.
• Make the fondant pieces: using commercial store-bought fondant, with clean and completely dry hands, mold the antler pieces and the triangular ears. Place wooden skewers cut to size into the bottoms of the antlers and ears and set aside to firm up.
• Make the face - roll fondant to ¼ inch thick, then using a circular cookie cutter or glass, punch out a circle shape and gently coax it into an oval shape using your fingers. Set aside. Using black fondant, make a nose and a smiley face. Make the eyes by rolling a 1 inch piece into a ball, flattening it gently and cutting off the bottom to curve it.
• Use a very tiny amount of water to stick the black nose and smile to the white face piece. Let dry.
• Apply the fondant to the cake! Decide what the front of your cake will be. Then, gently press the face piece and eyes into the buttercream to create the face. Place the ears and antlers into the top. Pipe fur around the ears.
• Optional: add drop stars, sprinkles and piped leaves! Add a little remaining pink buttercream into a small bowl and add a few more drops of pink gel colour to darken. Place into a piping bag fitted with an open star tip.
• Colour the reserved buttercream with a little green gel colour for leaves. Place the green buttercream into a piping bag fitted with a leaf piping tip.
• Pipe drop stars and leaves along the antlers and ears, adding a few sprinkles here and there for colour and festive sparkle!

BUTTERCREAM

Steps:

• After weighing out ingrediants, put them all in the bowl.
• Mix it all until it is pretty stiff.
• Now you can put it on your cake! (Or just eat the buttercream by itself, I don't really recommend it though...)
• Don't forget the washing up!

AMERICAN BUTTERCREAM

Steps:

• Cream the butter/shortening until completely smooth. Beat in vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl. After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk. Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired. The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed. Use immediately, or press plastic wrap onto the icing and refrigerate. Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired.