I am on the hunt for the perfect buttercream frosting. It is out there somewhere. And I believe there must be some secret ingredient that I am missing.
Wilton (the famous cake decorating people) has a nice and easy butter cream frosting that I've used for years:
Try this site: http://www.wilton.com/recipe/Buttercream-Icing
Although it calls for half shortening and half butter, I frequently use all butter. This makes an ivory-colored frosting. Cake decorators who want pure white for weddings use all shortening and rather than (regular brown) vanilla, use clear vanilla flavoring.
More info: http://whatscookingamerica.net/PegW/ButtercreamIcing.htm
REAL buttercream frosting, though, is way different than the Wilton recipe.
Most of this type of butter cream calls for heating eggs and sugar until a certain temp, then beating the crap out of it for 5 minutes until it is light and airy and has cooled. Then you add butter.
You can see one frosting recipe here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559227
This site ought to keep you busy for a while: http://www.cdkitchen.com/recipes/cat/1425/
Just do what I do -- make the Wilton recipe (or something like it) and skip the cooking method until Junia is older! haha
I would say that the trick to the perfect buttercream is using a recipe with eggs, real sugar, and cooking it. I've seen "buttercream" recipes that are just whipped butter and confectioners sugar, but those don't cut it. Not as rich. Let us know when you find the perfect one!
WELL.....
ReplyDeleteWilton (the famous cake decorating people) has a nice and easy butter cream frosting that I've used for years:
Try this site:
http://www.wilton.com/recipe/Buttercream-Icing
Although it calls for half shortening and half butter, I frequently use all butter. This makes an ivory-colored frosting. Cake decorators who want pure white for weddings use all shortening and rather than (regular brown) vanilla, use clear vanilla flavoring.
More info:
http://whatscookingamerica.net/PegW/ButtercreamIcing.htm
REAL buttercream frosting, though, is way different than the Wilton recipe.
Most of this type of butter cream calls for heating eggs and sugar until a certain temp, then beating the crap out of it for 5 minutes until it is light and airy and has cooled. Then you add butter.
You can see one frosting recipe here:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559227
This site ought to keep you busy for a while:
http://www.cdkitchen.com/recipes/cat/1425/
Just do what I do -- make the Wilton recipe (or something like it) and skip the cooking method until Junia is older! haha
Try this: http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/
ReplyDeleteSmitten Kitchen a) has amazing recipes and b) takes amazing photos.
Good luck!
I would say that the trick to the perfect buttercream is using a recipe with eggs, real sugar, and cooking it. I've seen "buttercream" recipes that are just whipped butter and confectioners sugar, but those don't cut it. Not as rich. Let us know when you find the perfect one!
ReplyDelete