Bakery Icing?!
Bakery Icing?
Does anyone know how to make the buttercream you can only get from bakeries??? I've tried one recipe that start with a cooked flour mixture - it was awful! But it was the only I found that sounded different from anything else I've ever tried. - Thanks
Answers:
Go to cooks.com. They have a ton of varieties.
Go to the Wilton website and use their recipe. They have numerous variations. My son is a baker and he prefers to use this when he bakes at home.
http://www.wilton.com
i do a lot of cakes' and i use 4oz of icing sugar to 4oz of butter,and mix very well until fluffy, and its fine,
Being a former chef and having worked in both commercial and retail kitchens, the thing with store based buttecreams is there is not much butter in them, it is mostly a vegetable based shortening, now true french buttercream is a egg base cooked over a double boiler, and then transfered toa mixing bowl to cool and then the soften butter is beaten in, by cooking the egg yolk base the raw issues are taken out.
When I make it I make a custard base, the add half butter and or a vegetable shortening or a butter flavour margarine like "I can't believe it not butter", in a 50/50 portion, and then once it has been mix I fold in a small amount of regular Cool Whip or 1 cup of powdered sugar.
You have keep this cold and warm it to room temparture to ice a cake or what ever your using it for, play with recipe, I use no more than 4 eggs,1/2 of sugar, a nut of butter, a bit of milk or cream, beat it over a pot of hot water to a thick custard like consistancy, then proceed with the butter and other ingredients, most bakerys will make a large amount, this recipe will icing a fair amount of cakes for round to oblong.
This is absolutely the BEST buttercream frosting recipe:
Vanilla Buttercream Frosting
Makes: 3 cups
Planning Tip:
May be refrigerated up to 4 days or frozen up to 1 month. Bring to room temperature and beat before using.
Ingredients:
2 sticks (1 cup) butter, softened
1 jar (7 or 7 1/2 oz) marshmallow cream (such as Marshmallow Fluff or Creme)
1 cup confectioners' sugar
1 tsp vanilla extract
Beat butter in a medium bowl with mixer on medium speed until creamy.
Beat in marshmallow cream.
When well blended, beat in confectioners' sugar and vanilla.
Increase speed to high and beat 3 to 4 minutes until fluffy.
Buttercream Icing
INGREDIENTS
* 1/2 cup shortening
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
* 2 tablespoons milk
DIRECTIONS
1. 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.