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Recipe: Basic Buttercream Icing with Variations (Citrus, Coffee, Almond and Chocolate, freeze ahead)

Desserts - Fillings, Frostings
BASIC 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
MsgID: 3158828
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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More recipes:
Buttercream Recipes

"Made from the same batter as our popular Chocolate Buttermilk Cake, this not too rich and not too chocolatey cupcake goes equally well with the vanilla or chocolate buttercream icing." - More From Magnolia by Allysa Torey

"...when one of the food writers at the Philadelphia Inquirer did a three-page story on this cake, the rest was history, and we cannot keep enough in the store." - From: The Brown Betty Cookbook

Using black tea and chai spices. - From: Spice Islands


"This cake is bursting with lemon flavor - in the cake, filling and frosting." - From: Argo Corn Starch
Reviews and Replies:
1 Recipe: Recipes Old and New - June 2016 Daily Recipe Swap
  Betsy at Recipelink.com
2 Recipe: Basic Buttercream Icing with Variations (Citrus, Coffee, Almond and Chocolate, freeze ahead)
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