Recipe: Basic Buttercream Icing with Variations (Citrus, Coffee, Almond and Chocolate, freeze ahead)
Desserts - Fillings, FrostingsBASIC BUTTERCREAM ICING
4 oz (125 g) unsalted butter, softened
8 oz (250 g) powdered sugar
2 teaspoons boiling water
Beat the butter with electric beaters until light and fluffy.
Gradually add the sugar, beating well after each addition.
Add the 2 teaspoons boiling water and beat well.
TO FREEZE AHEAD:
Can be frozen for up to 3 months. Defrost in the refrigerate for a day before using.
VARIATIONS:
CITRUS BUTTERCREAM:
Beat in 2 teaspoons finely grated lemon, orange or lime rind.
COFFEE BUTTERCREAM:
Dissolve 4 teaspoons instant coffee in the 1 teaspoons of boiling water before adding.
ALMOND:
Beat 1 teaspoon almond extract into the buttercream.
CHOCOLATE:
Beat in 1 oz (30 g) sifted unsweetened cocoa powder
Makes enough to cover and fill a 9-inch round, 2-layer cake
Adapted from source: The Essential Guide to Cake Decorating by by Jane Price
4 oz (125 g) unsalted butter, softened
8 oz (250 g) powdered sugar
2 teaspoons boiling water
Beat the butter with electric beaters until light and fluffy.
Gradually add the sugar, beating well after each addition.
Add the 2 teaspoons boiling water and beat well.
TO FREEZE AHEAD:
Can be frozen for up to 3 months. Defrost in the refrigerate for a day before using.
VARIATIONS:
CITRUS BUTTERCREAM:
Beat in 2 teaspoons finely grated lemon, orange or lime rind.
COFFEE BUTTERCREAM:
Dissolve 4 teaspoons instant coffee in the 1 teaspoons of boiling water before adding.
ALMOND:
Beat 1 teaspoon almond extract into the buttercream.
CHOCOLATE:
Beat in 1 oz (30 g) sifted unsweetened cocoa powder
Makes enough to cover and fill a 9-inch round, 2-layer cake
Adapted from source: The Essential Guide to Cake Decorating by by Jane Price
MsgID: 3158828
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - June 2016 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
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