Buttercream icing recipe?!
i need help finding a very good Buttercream recipe!? i tried like 4 different kinds and they dont taste good or just wont stay up the way i want them to when i decorate!!?!!?!!?!!!!Www@FoodAQ@Com
Answers:
Vanilla Decorator Buttercream
This is slightly less sweet (only 1:1!.5 fat to sugar instead of 1:2), crusts a little for smoothing and repairs well!. It's also pretty white for something that has so much butter!. My favorite thing is that this is the absolute limit of what my mixer can hold at one time -- it's 2 1/2 times a regular recipe!. Freezes and thaws beautifully without having to re-beat!. Meringue powder and/or cornstarch can be added for warm weather -- but for hot weather I usually switch to "Snow White Buttercream" (no butter)!.
1 1/2 sticks margarine (Parkay seems to be lightest in color)
1 1/2 sticks butter (I use salted, though unsalted seems to be a little lighter in color)
12 oz (3/4 cup) white shortening
1 tsp clear vanilla
1/2 tsp popcorn salt (finer grain than table salt -- omit if using salted butter)
2 1/4 lbs powdered sugar, divided
1!. In large mixer bowl with beater attachment combine butter, margarine, shortening, vanilla and salt!. Beat for a minute to loosen!.
2!. Add 1 1/4 lbs of sugar all at once!. Beat and scrape sides until mixture is smooth and lump-free!.
3!. Add remaining sugar all at once!. Beat and scrape sides on medium speed for about 2 minutes!. If mixture is too stiff (i!.e!. mixer makes a noise) add a little vanilla coffee creamer or milk and beat again!. If mixture is too loose, add a cup of sugar and beat again!.
4!. To prevent large bubbles in icing stir with a spatula for a few minutes by hand -- or put into ziploc bag and let rest for a few minutes!. Cut a hole in bottom corner of ziploc and squeeze into your decorating bag or directly onto cake -- squeezing through the ziploc eliminates almost all air bubbles!.Www@FoodAQ@Com
This is slightly less sweet (only 1:1!.5 fat to sugar instead of 1:2), crusts a little for smoothing and repairs well!. It's also pretty white for something that has so much butter!. My favorite thing is that this is the absolute limit of what my mixer can hold at one time -- it's 2 1/2 times a regular recipe!. Freezes and thaws beautifully without having to re-beat!. Meringue powder and/or cornstarch can be added for warm weather -- but for hot weather I usually switch to "Snow White Buttercream" (no butter)!.
1 1/2 sticks margarine (Parkay seems to be lightest in color)
1 1/2 sticks butter (I use salted, though unsalted seems to be a little lighter in color)
12 oz (3/4 cup) white shortening
1 tsp clear vanilla
1/2 tsp popcorn salt (finer grain than table salt -- omit if using salted butter)
2 1/4 lbs powdered sugar, divided
1!. In large mixer bowl with beater attachment combine butter, margarine, shortening, vanilla and salt!. Beat for a minute to loosen!.
2!. Add 1 1/4 lbs of sugar all at once!. Beat and scrape sides until mixture is smooth and lump-free!.
3!. Add remaining sugar all at once!. Beat and scrape sides on medium speed for about 2 minutes!. If mixture is too stiff (i!.e!. mixer makes a noise) add a little vanilla coffee creamer or milk and beat again!. If mixture is too loose, add a cup of sugar and beat again!.
4!. To prevent large bubbles in icing stir with a spatula for a few minutes by hand -- or put into ziploc bag and let rest for a few minutes!. Cut a hole in bottom corner of ziploc and squeeze into your decorating bag or directly onto cake -- squeezing through the ziploc eliminates almost all air bubbles!.Www@FoodAQ@Com
UNCOOKED ORANGE BUTTERCREAM FROSTING
Grated rind of 1 orange
Grated rind of 1 lemon
1/4 c!. fresh orange juice
1/4 c!. butter, softened
1 egg yolk
1/8 tsp!. salt
2 tsp!. lemon juice
3 1/2 c!. (1 lb!.) confectioners' sugar
Combine rinds and orange juice!. Let stand 10 minutes!. Strain if desired!. Cream butter until light!. Add egg yolk, salt and lemon juice!. Gradually add confectioners' sugar!. Makes 2 1/2 cups!.
Try This!.Enjoy!.lol!.Www@FoodAQ@Com
Grated rind of 1 orange
Grated rind of 1 lemon
1/4 c!. fresh orange juice
1/4 c!. butter, softened
1 egg yolk
1/8 tsp!. salt
2 tsp!. lemon juice
3 1/2 c!. (1 lb!.) confectioners' sugar
Combine rinds and orange juice!. Let stand 10 minutes!. Strain if desired!. Cream butter until light!. Add egg yolk, salt and lemon juice!. Gradually add confectioners' sugar!. Makes 2 1/2 cups!.
Try This!.Enjoy!.lol!.Www@FoodAQ@Com