Professional buttercream Icing?!


Question: Professional buttercream Icing!?
I took a wilton method cake class a few months ago, and feel ready to make a cake for my daughter's first birthday party!. I have been going nuts trying to make a good white icing that will hold up well in the heat, but is not so sickeningly sweet as the kind I used in class!. I actually like the taste of it, but on a cake it is horrible for some reason!. I want to see if anyone who works in a bakery can tell me how they make the criscocream icing!. the kind at HEB etc, is the exact texture/consistency I want, and it is not too sweet!. Anyone know how to make!?Www@FoodAQ@Com


Answers:
Buttercream Icing

2 cups butter or margarine
2 cups sifted confectioners sugar
2/3 cup sweetened condensed milk
2 large egg whites
1/2 cup sifted confectioners sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup confectioners sugar

Place butter in mixing bowl, add 2 cups confectioners sugar, mix at low speed to obtain smooth paste!. Whip at medium speed, adding the sweetened condensed milk slowly and gradually until light and fluffy!.

Using a very clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup confectioners sugar slowly!. Mix this meringue slowly into the above butter mixture!. Add vanilla extract and remaining 1/2 cup confectioners sugar!. This last amount of sugar can be doubled if stiffer icing is desired!.Www@FoodAQ@Com

Basic Buttercream Icing Recipe courtesy Colette Peters





1 cup unsalted butter or margarine, room temperature (use vegetable shortening when pure white icing is needed)
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar

Combine all the ingredients in large mixing bowl and mix at slow speed until smooth!. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar!. This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers!.Www@FoodAQ@Com





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