How can i find a buttercream icing that smells really good?!
How can i find a buttercream icing that smells really good?
There was a lady who made cakes in Memphis, TN and they always smelled so good. I don't know what ingredients she used but I haven't been able to duplicate it. Anyone have any clues?
Answers:
I saw this on Emril Live last night
VANILLA BUTTERCREAM ICING
from potluck
Ingredients needed:
9 large egg yolks
1 cup sugar
1/2 cup plus 2 tablespoons light corn syrup
1 1/4 pounds (5 sticks) unsalted butter, softened
2 teaspoons pure vanilla extract
In a large bowl, beat the yolks with an electric mixer until light in color; reserve.
Combine the sugar and corn syrup in a small saucepan (preferably nonstick) over medium heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. Transfer the syrup to a heatproof bowl to stop cooking. Pour a small amount of the syrup into the yolks and begin beating with the electric mixer. Pour the remaining corn syrup into the mixture in a steady stream. Continue beating until completely cool and fluffy, about 5 minutes. Gradually beat in the butter and vanilla until the icing is light and fluffy, about 3 minutes. Use immediately. (Or cover and refrigerate for up to 5 days.)
Makes about 6 cups
You can purchase ready made buttercream in supermarts or baking ingredients shops. They sell them in blocks. Just whip them up till fluffy an you are good to go.
Another option is to whip up 2 portions of margarine and 1 portion of creamwell( white coloured margarine)together, and then add in icing sugar to your taste.
maybe try adding a little vanilla extract - that smells really good!
Use high quality butter and a scraped vanilla bean. Smells heavenly!
I took Wilton cake decorating classes and then decorated cakes for a while at home.
Here's the Wilton recipe for buttercream icing.
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk or water
Cream butter and shortening 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 icing 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.
YIELD: 3 cups
You can find more recipes by going to wilton.com then click on recipes & projects in the left hand column. Then click on the tab marked recipe box.