Monday 30 January 2012

Buttercream Frosting

This is a 'no fail' plain buttercream frosting... you could use it to decorate your cakes as it is or add some flavouring of your choice.. This makes about 1 cup frosting/icing.

Vanilla Buttercream frosting:

(20ml tablespoon and 250ml measuring cup)

  • 75g butter, softened (unsalted butter)
  • 1/4 tsp (1.25ml) vanilla extract
  • 145g  icing sugar, sifted or superfine powdered sugar
  • 1 tablespoon (20g) cream (35-40 percent fat)
  •  a pinch of salt 
Using an electric mixer or electric hand-held beaters, beat butter and vanilla with a pinch of salt in a medium bowl until creamy. Add the icing sugar in three batches, beating for about one minute after each addition, and stopping the machine a couple of times to scrape down the side and base of the bowl. Add the cream and beat until completely incorporated.
Pipe or spread frosting onto cakes.

Chocolate flavoured buttercream:

Just beat in 25g melted chocolate (broken into pieces and melted in a double-boiler, then cooled slightly)

Coffee buttercream:

 Beat in 1tbsp coffee powder blended with 1tbsp hot water to the butter, vanilla and salt until creamy and then add the sugar. Add cream only if necessary.

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