|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
BUTTER CREAM ICING
 BUTTER CREAM ICING It's the icing on the cake that sometimes makes the cake. This Butter Cream Icing in an American version of French Butter Cream that doesn't require any cooking on the stove top. You know you are eating a good Butter Cream Icing because it's sweetness is perfectly balanced with creamy butter. This recipe makes a great Butter Cream Icing that is easily piped into decorative designs if you like a more professional look to your cakes. You can swirl it on cupcakes, add flavoring oils like peppermint or coconut to make a flavored Butter Cream Icing, and create amazing birthday cakes that taste a million times better than the store bought brands of frosting. Making homemade Butter Cream Icing is easy, amazingly delicious, and takes just a few minutes. You'll be Cooking The Amazing once you taste the best Butter Cream Icing you have ever made.  Here is the recipe. Allow Butter to sit out until it is room temperature until softened.In a large bowl, place the softened Butter.Cream the butter with a hand mixer for 1/2 minute.1 cup at a time, add the Powdered Sugar and blend well.In a small bowl, add Milk, Salt, Vanilla and Almond Extracts and mix well.Begin mixing the Butter and Powdered Sugar again and add the liquid Milk and Extract mixture until mixed in well, approx 2 mins.Keep Butter Cream Icing at room temperature for the best consistency to ice cakes.Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.Options: Reduce Almond extract to 1/4 tsp and add 4-6 tsp. of your favorite extracts like peppermint or coconut. Or add 1/2 c to 1 c of raspberry jam or strawberry jam for a delicious Icing.To make Chocolate Butter Cream prepare the recipe above but omit the almond extract and add 12 oz. of melted cooled semi-sweet chocolate chips. Melt chocolate chips over a double boiler and allow to cool before mixing in. Or add 1 recipe of prepared GANACHE cooled to room temperature plus 1 1/2 more cups of Powdered Sugar. You can reduce or increase the amount of melted chocolate or Ganache to suit your taste. See GANACHE recipe.TIP: To make an amazing Coconut Butter Cream Icing reduce Almond Extract to 1/2 tsp and add 5 tsp of Coconut Extract (to your taste). After icing the cake sprinkle coconut flakes on top allowing it to be loose and fluffy. Adding coconut flakes to the icing instead of on top makes it very stiff and harder to spread and makes a less attractive finished product.   related searches : Butter
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers