Wednesday, September 7, 2011

Perfect American Buttercream Icing?

Made some chocolate cupcakes with chocolate ganache and buttercream icing for our office food day a few days back. I think I have finally found the perfect buttercream icing for me. It tasted better than the "quick" buttercream I used to make and also I can adjust the consistency of the icing depending on how I need it.

What you need:
2 lbs. sifted powdered sugar
1/2 cup or 1 stick butter, softened
1-1/2 cups solid vegetable shortening (I use the butter flavor)
2 tbsp. clear vanilla extract
1/4 tsp. almond extract
1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency.

How to:
On medium speed for hand mixers or low speed for stand mixers, cream butter, shortening and extracts until creamy and smooth.
Gradually add powdered sugar and water.

1. Do not overmix or mix on high speed.
2. For whiter icing, use butter without dye.
3. For stiffer icing, use 1/4 cup of water instead of 1/3 cup.
4. If you live where it is humid, you can add 1-2 tbsp. of meringue powder.
5. Let set for 15 minutes before smoothing the icing.
6. Icing can be refrigerated for 2 weeks in an airtight container. Or it can be left at room temperature for 2 to 3 days.

Decorated with some fondant accents.

Recipe source: Cake Central

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