How do I make butter cream filling for a cake?!
INGREDIENTS
1 cup butter, softened (2 sticks room temp.)
1 tablespoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
DIRECTIONS
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one 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.
Answers: Butter Cream Frosting
INGREDIENTS
1 cup butter, softened (2 sticks room temp.)
1 tablespoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
DIRECTIONS
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one 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.
*buttercream filling:
100g /3? oz butter
150g/5oz icing sugar
55g/2oz cocoa powder
a splash of brandy or rum
caster sugar for, dusting
cocoa powder, for sifting
Beat the butter in a mixing bowl until smooth and then gradually beat in the icing sugar and cocoa powder. Add the brandy and mix well.
*ButterCream filling
4 pounds powdered (confectioners') sugar
2 cups Crisco shortening
1/3 cup powdered milk mixed with enough water to make 1 cup
1/2 teaspoon clear vanilla
1/2 teaspoon salt
1/2 teaspoon clear butter flavor
1/2 teaspoon almond extract
1/2 teaspoon Crème Royale or crème bouquet, optional
1/2 cup corn starch
Viva paper towels*
* You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels that when the icing is slightly crusted.
Into the mixer bowl, place the Crisco shortening and cream until fluffy.
Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt.
Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.
NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks
*OLD FASHIONED BUTTERCREAM
3 tbsp. potato starch
1 c. cold milk
2 egg yolks
1 1/2 c. sifted confectioners' sugar
1 1/4 c. (2 1/2 sticks) unsalted butter, softened
1 tbsp. vanilla extract
Place the potato starch in a small heavy saucepan. Gradually whisk in the milk until smooth and then whisk in the egg yolks and 1 cup of the confectioners' sugar. Place over moderately low heat and, stirring constantly, cook until the mixture becomes very thick and beings to boil, about 10 minutes. Turn this buttercream base into a shallow dish. Cover with plastic wrap placed directly on the surface and cool to room temperature.
In a large bowl combine the butter and remaining 1/2 cup confectioners' sugar; beat until light and fluffy, 1 to 2 minutes. Using an electric mixer with a very strong motor, preferably an upright model, beat in the buttercream base bit by bit, beating until smooth. Beat in the vanilla. Use to frost cakes at room temperature; the frosting will set when chilled.
ORANGE BUTTERCREAM:
Beat in 2 teaspoons grated orange zest and 2 tablespoons orange liqueur.
Makes 3 1/2 cups.
ENJOY :-)
Vanilla, chocolate, or mango?! :-D
Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
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Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
? tsp. instant coffee granules
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
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Caramelized Mango Buttercream
2 tablespoons unsalted butter plus 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
1 to 2 tablespoons honey
3 ripe mangoes, peeled, pitted and coarsely chopped
6 egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup candied ginger, finely diced
Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238--242o F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
--Bobby Flay
4 eggs, room temperature*
1/2 cup sugar
1/2 cup dark corn syrup
12 ounces butter, cubed and at room temperature
In a large mixing bowl, whip the eggs until light and fluffy.
In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy