Extra Special Buttercream Icing Food

EXTRA SPECIAL BUTTERCREAM ICING

Steps:

• Cream butter and shortening until fluffy.
• Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
• Add salt, flavorings and enough whipping cream to make the consistency you need.
• Beat at medium speed until icing is fluffy.
• You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
• I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing.
• The meringue powder gives the icing a light crust, but it remains soft underneath.

CLASS BUTTERCREAM ICING

Steps:

• Cream shortening, flavoring, and 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.
• For Chocolate Buttercream: Add cocoa, melted chocolate squares, and water to the recipe and mix until well blended.

BUTTERSCOTCH BUTTERCREAM ICING

Steps:

• Place butterscotch chips in a small saucepan with whipping cream and melt on low temperature. Stir constantly. Allow to cool for approximately 20 minutes. In mixing bowl cut up the butter into small pieces and add the butterscotch mixture. Blend together on high until mixed well and fluffy. Add vanilla and mix well. Add powdered sugar and blend until light and fluffy add more sugar if necessary.

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.

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.

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.