I have been having a problem finding a good recipe that is more explantory then just a recipe?!


Question: I had a recipe from wilton for buttercream icing and I know how to follow cooking instruction, trust me onm that, and I had all the ingredients from wilton but once I was finished it just tasted like I was just eating the sugar even though I used a mixer for such a long time. I have tried so many recipes for icing and they never tasted right. Im not sure how I could go wrong if the recipe is so simple. Here is the wilton recipe I used for anyone who dont know who wilton are, they are a school and the make professinol wedding cakes.

1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric 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. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.


Answers: I had a recipe from wilton for buttercream icing and I know how to follow cooking instruction, trust me onm that, and I had all the ingredients from wilton but once I was finished it just tasted like I was just eating the sugar even though I used a mixer for such a long time. I have tried so many recipes for icing and they never tasted right. Im not sure how I could go wrong if the recipe is so simple. Here is the wilton recipe I used for anyone who dont know who wilton are, they are a school and the make professinol wedding cakes.

1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric 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. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Heres a different spin on a Buttercream Frosting. Maybe give this a try.

Best Buttercream Frosting

1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

1. In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
2. With an electric mixer, beat butter and sugar until fluffy.
3. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

This may not be as sweet.

ok heres one alot more simple and tastes just the same OR use Ghiradehlli"sp" coco powder and follow the recipe on the back of the can. I do.

BUTTERCREAM FROSTING

1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk
Food coloring (optional)

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well.
Chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.

I have never really liked Wilton... Food Network's Good Eats has great recipes ... they do have one for buttercream.... you may even be able to find the show on youtube.com

Let's assume you did follow the instructions properly. There are still plenty of variables where you might have chosen a less than optimum choice.

1. Use unsalted butter. NOT margarine. (always)
Make sure the butter is at room temperature by setting it out the night before you plant to use it.

2. Vanilla Extract: Make sure you are using pure vanilla extract. Preferably Madagascar Bourbon Vanilla Extract.

3. How fine is your sieve? If it's not very fine, sift the powdered sugar three times.

4. Use whole milk, not low fat milk.

5. Optional: Add a pinch of salt at the end before final mix.

6. Set a timer and blend for a full 2 minutes for final mix if you have a Kitchen Aid or other stand mixer. A full 5 minutes for a hand held mixer.

Assuming you executed the recipe properly and with the best ingredients and you still think it's sweet. Then you simply do not like buttercream frosting. If you want frosting that is less sweet, try putting less sugar in it by half cup increments or consider another type of frosting.

Well I don't much care for their recipe. I think it is too complex for such a straightforward item. I used powdered sugar, icing sugar we call it in Australia, softened butter at room temp, about a dessertspoon of water if it is needed, a dash of flavouring essence (orange, lemon, strawberry or vanilla etc) and a drop of colouring if you like it. I use the small electric handmixer and beat the softened butter into the sugar and only add the water if it is really too stiff and you can hear your mixer labouring too much. Also drip in the essence or colour if you like.. Whip till it looks right to you. It should be a lovely spreading consistency. This has worked for me for more than 35 years.

Hope this assists you.

Cheers

Lisa





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