Basic Buttercream Icing with Variations

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Book Description

Never has cake decorating been this easy or this creative! The latest title in the full-color Essential Cookbook Series, this exhaustive guide includes all cake types, from those suitable for birthdays and elegant dinner parties to over-the-top wedding cakes. Step-by-step photographs and easy-to-follow recipes

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The Essential Guide to Cake Decorating (Essential Cookbook)

Authors:

Date: September 2001

ISBN: 1552852369

Publisher: Whitecap Books

Paperback

ORDER/INFO

Basic Buttercream Icing with Variations
Recipe from: The Essential Guide to Cake Decorating (Essential Cookbook)
Cookbook Heaven at Recipelink.com

Makes enough to cover and fill a 22 cm (9 inch) round cake

125 g (4 oz) unsalted butter, softened
250 g (8 oz) icing sugar
2 teaspoons boiling water

Beat the butter with electric beaters until light and fluffy.
Gradually add the icing sugar, beating well after each addition.
Add the water and beat well

Can be frozen for up to 3 months. Defrost in the fridge for a day before using.

Variations:

Citrus Buttercream
Beat in two teaspoons of finely grated lemon, orange or lime rind.
Coffee Buttercream
Dissolve 4 teaspoons instant coffee in the two teaspoons of boiling water before adding.
Almond
Beat 1 teaspoon almond essence into the buttercream.
Chocolate
Beat in 30 g (1 oz) sifted cocoa powder

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