Buttercream?
Whipped?
Chocolate Buttercream?
Buttercream -
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon Clear Vanilla Extract
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons Milk
Makes: Icing serves about 3 cups.
+ View Larger
instructions
(Medium Consistency)
1.In large bowl, cream shortening and butter with electric mixer.
2.Add vanilla.
3.Gradually add sugar, one cup at a time, beating well on medium speed.
4.Scrape sides and bottom of bowl often.
5.When all sugar has been mixed in, icing will appear dry.
6.Add milk and beat at medium speed until light and fluffy.
7.Keep bowl covered with a damp cloth until ready to use.
8.For best results, keep icing bowl in refrigerator when not in use.
9.Refrigerated in an airtight container, this icing can be stored 2 weeks.
10.Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Dark Chocolate Buttercream -
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 cup cocoa or seven 1 oz. unsweetened chocolate squares, melted
1 teaspoon Clear Vanilla Extract
4 cups confectioner's sugar sifted
4-5 tablespoons Milk
Light Corn Syrup (optional)
Makes: Icing serves about 3 cups.
instructions
1. Cream shortening and butter with electric mixer.
2. Add cocoa and vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium speed until light and fluffy.
6. Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired.
Keep icing covered with a damp cloth until ready to use.
whipped - Ingredients:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons Confectioners' sugar
2 tablespoons Piping Gel
1/2 teaspoon Clear Vanilla Extract
Makes: Icing serves 1 1/2- 2 cups.
instructions
1. Combine whipping cream and sugar in mixing bowl.
2. Whip to soft peak stage.
3. Add piping gel and vanilla, then continue to whip stiff peaks.Do not overbeat.
4. As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing.
5. Store decorated cupcakes in refrigerator until ready to serve. Do not allow either to stay at room temperature, as it becomes too soft for decorating.
Try the link below for more recipes. Wilton has the best my wife use them and my wife decorate cakes professionally and get request for frosting recipes all the time. She actually answered this.
No comments:
Post a Comment