My Favorite Buttercream Icing For Decorating Food
DECORATOR BUTTERCREAM ICING
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.
Provided by Marg CaymanDesigns
Categories Dessert
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Cream butter and shortening then add vanilla.
- 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.
- TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
QUICK VANILLA BUTTERCREAM FROSTING
Whip up this fan-favorite Quick Vanilla Buttercream Frosting recipe. It's fluffy, light and the perfect professional finish to any cake or cookie.
Provided by Food Network
Categories dessert
Time 12m
Yield 10 to 12 servings
Number Of Ingredients 4
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
Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 10m
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
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.
Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium
BUTTERCREAM FROSTING (DECORATOR'S ICING)
Make and share this Buttercream Frosting (Decorator's Icing) recipe from Food.com.
Provided by byZula
Categories Dessert
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- In large mixing bowl, beat together shortening and salt. Gradually add vanilla, confectioner's sugar and water. Beat constantly until fluffy. (Icing will be stiff.) Cover bowl with a damp cloth while using so it doesn't dry out. Food coloring or color paste may be added to match wedding colors.
- Use a decorator bag and tips to pipe desired shapes onto cookies. Use writing tips for initials and highlights. Use leaf tip for flowing wedding gowns etc.
Nutrition Facts : Calories 4302.9, Fat 164, SaturatedFat 47.3, Sodium 1878.7, Carbohydrate 725.4, Sugar 711.2
MY FAVORITE BUTTERCREAM ICING FOR DECORATING
This wonderful icing is used for icing cakes and cookies as well as for borders and art work on cakes. It makes a delicious filling also between the layers of cakes and under Fondant Icing. You can make roses but it takes 3 or more days to dry them depending on the humidity. There are many versions of "Buttercream" icing. Some are made with eggs and all butter. Some varieties, you have to cook your sugar to a softball stage. Others are 100% shortening or a combination of shortening and butter. Each decorator has his or her favorite. I personally think that the best taste and textured recipe is the one that has you cook your sugar, add to whipped eggs and use pounds of butter per batch. BUT.... I live in a state that can easily be a 100 degrees for days on end during the summer and you know what butter does on hot days. It melts! A greasy puddle of melted icing on a cake plate is not something I want to look at or eat. Your top notch decorators have a few options we don't. They have huge refrigerators to store their cakes in, and refrigerated vehicles that they can use to deliver decorated cakes. I even know a few that refuse to deliver at all. If you want their cake, you come and get it and it's your responsibility if it melts. These decorators don't even turn on their ovens for a wedding cake for less than $2000. The following recipes for Buttercream Icing hold up pretty well in the heat and humidity, but if you know that your cake will be out in very high temperatures, then don't use any butter and use only a high quality shortening. Shortening: Solid Shortenings definitely have their place in baking. So I'm going to talk taste tests. Crisco is the hands down winner. It has a clean taste with the melting point of 106 degrees. Butter melts somewhere between 88 and 98 degrees F. depending on the amount of fat in the brand. You can see that if you need to serve a pure buttercream decorated cake, on a hot August afternoon, you could have melted roses (and I do mean greasy puddles) on the tablecloth. This is when a good quality shortening will be a great blessing. I have been told by decorator friends that some of the warehouse brand shortenings leave a grainy consistency to the icing no matter what you do. Powdered (Confectioner's) Sugar: Regarding Powdered Sugar. Please use a Cane Sugar. I prefer C&H Powdered (confectioners) Sugar. Many of the cheaper brands use sugar beets for their base. I don't know the chemistry behind it but you definitely get different textures to your icing that can vary from batch to batch. I spent a few months being very frustrated with the quality of my icing until a kind lady did a bit of trouble shooting for me. She recommended the cane sugar and I've been blessing her ever since. Top-Quality Brands: Please be safe, buy a quality brands and then stick with it for the best results. A friend of mine, who is a wonderful cook and baker, travels a lot and she often prepares treats for her hosts. She's learned to ask the host to have her favorite shortening and flour on hand. She has even made up a little makeup type case that carries her favorite extracts and precious spices. That way she knows what she is working with, how it handles, and what tastes she can expect for the finished product. Some surprises are NOT pleasant. Storing Buttercream Icing: If you are not going to be using the icing right away, place it in a clean, sealable bowl. Store it in the refrigerator but please don't place it next to the marinating salmon, garlic or broccoli. You do NOT want those flavors in your icing! I like to use my icing within a few days but it will hold in the cold refrigerator for a couple of weeks if necessary. I often make a double batch of icing the night before I have a baking project. That way I know that I have plenty of icing, it's fresh and I don't have to make it while I'm in the middle of baking the cakes. The extra can always be used for a batch of cupcakes. When you remove the icing from the refrigerator, you might notice that the icing has taken on a sponge like texture. Do yourself a favor and place the icing in a bowl and mix by hand using a back and forth, smashing motion with a spoon or icing spatula. What you want to do is to smash the bubbles out of the icing. This extra step will help to give you the smoothest icing for a pretty top and sides of the cake. I have found that you will get an even better texture of icing if it is at room temperature before you try to do your icing. Bad Buttercream Icing Days: One thing that seems very silly but is true. There are Bad Buttercream Days! I've asked quite a few decorators about this and every one says "Yes, there are lousy days". I'm not sure what causes the problem. It could be that every human has bad days so they blame the buttercream. It may be the humidity or that there is a low pressure system hanging over your town. I just know why but it is a perceived fact. The way I have handled the problem is that I changed the decoration on the cake. I couldn't get the smooth top or sides as I originally planned. Writing a greeting on a messy top would look awful so I changed the design idea and put flowers everywhere. I could have also done a basket weave technique around the sides. Just go with the flow, and don't get frustrated. Aunt Martha won't chuck the cake at you if you don't write her name on the top this time. Remember that you are creating something that is to be eaten so have fun with it. Different Mixers: If you have a heavy duty counter mixer, you can prepare a whole batch at one time. If you are using a hand mixer, divide the recipe in half. If you notice the mixer getting hot, please stop and let the machine cool off. I also prefer to mix the buttercream on a low setting. It seems that the higher setting do the job faster but you also will get a spongy texture to the icing. I don't want that quality in my final ice coating or flowers on the cake. Using Weight Scales: 1 cup of Crisco weighs 6 ounces. I put a piece of wax paper on my scale and start plopping spoons of shortening on until I get the desired weight. It really saves on the cleanup. Recipe from Peggy at WhatsCookingAmerica.net
Provided by chefRD
Categories Dessert
Time 30m
Yield 3 1/2 lbs
Number Of Ingredients 9
Steps:
- * You can purchase meringue powder at your local grocery store under the brand name of Just Whites.
- In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
- Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
- Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
- Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
- Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
- This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.
- You can make roses, but the drying time is 3 or more days depending on the humidity.
Nutrition Facts : Calories 2514, Fat 169.8, SaturatedFat 62.6, Cholesterol 139.4, Sodium 800.6, Carbohydrate 258.9, Sugar 253.8, Protein 0.6
BUTTERCREAM DECORATING ICING
This is the icing recipe I got in high school home economics that I love. I use this to frost sugar cookies. It has a great consistency and flavor and the recipe is very explicit for a new cook.
Provided by AmyZoe
Categories Dessert
Time 45m
Yield 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Use electric mixture and cream butter or shortening well.
- Add flavoring, salt, and powdered sugar.
- Continue to blend with mixer, adding liquid a little at a time (only enough to be able to blend easily).
- It will be heavy at this point.
- When all the sugar is well blended, stop the mixer and test consistency. It should be stiff enough to hold its shape when a knife drawn through it.
- You may not use all the liquid. It is better to add a little more later if needed. The proper texture should be fluffy, with a consistency of heavy whipped cream, but not bubbly. Overbeating, with too much liquid causes air bubbles, making holes in the finished decorations.
- If accidentally you add too much liquid, it can be corrected by the further addition of sifted powdered sugar.
- If, after the decorating processes have been started, you find the consistency too soft or too stiff, it is not necessary to return the icing to the mixer. Just blend the cream or powdered sugar with a fork in the bowl.
- This icing keeps well under refrigeration for many weeks if tightly covered.
- Bits of leftover colored icing may be wrapped separately in waxed paper and placed in an airtight plastic bag tightly sealed with a rubber band and placed in the refrigerator for use at a later date.
- Be sure to warm it to room temperature before using and fluff with a fork to restore proper consistency.
- Use paste colors sparingly, as the colors darken upon standing. Adding too much paste color may also cause a slightly bitter taste.
- When using butter, watch the liquid addition carefully. There is more moisture content and a lower melting point which means it will soften faster with the heat of the hands. The flavor of butter is much better than shortening. The colors of frosting are affected by the yellow color so if you want white frosting, it's best to stick to shortening.
Nutrition Facts : Calories 158.7, Fat 7.8, SaturatedFat 2, Cholesterol 0.4, Sodium 9.5, Carbohydrate 22.8, Sugar 22.2, Protein 0.1
CAKE DECORATING ICING
Make and share this Cake Decorating Icing recipe from Food.com.
Provided by Bekkah
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Cream butter and shortening, and add vanilla.
- Gradually add powdered sugar.
- Add milk by the TBSP until icing is desired consistency.
- Color with food coloring, or icing dye.
MY FAVORITE DECORATOR CAKE ICING
This recipe is being posted because I can never remember the amounts of the ingredients. Sometimes, I crave this (minus the cake) and just whip up 1/4 a batch and eat it with a spoon till it gets TOO rich for me to take another bite. Sometimes, you just gotta have a little (or a lot) sweet.
Provided by Redneck Epicurean
Categories Dessert
Time 30m
Yield 2 9
Number Of Ingredients 6
Steps:
- Cream together in a stand mixer the butter and Crisco until completely blended. Add the vanilla.
- Sift in the powdered sugar a little at a time, scraping down the sides of the bowl as you go. Keep sifting and blending until the whole 2 lbs. is incorporated.
- If the icing is thick and will not spread easily, add 1 tablespoons of milk at a time until desired consistency is achieved.
- Add food coloring. Blend well.
Nutrition Facts : Calories 2300.3, Fat 59.8, SaturatedFat 33.5, Cholesterol 124.2, Sodium 339.1, Carbohydrate 452.8, Sugar 444.4, Protein 1
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