Monday, December 31, 2007

Vanilla Buttercream

I will like to like experiment more on icing. For me, I think icing is just a part of the decor and making the cakes look prettier and more appetizing but at the end of the day, you will only eat the cakes but remove the icing. Especially the one who made them, so much butter and sugar is inside, so fat, aiyo.

Anyway, I will hope to try out different types of them and see if there's any icing that can compliment the taste of the bakes. =)

Here is a very basic and simple icing recipe.

For icing:
55g unsalted butter, very soft
2 cups powdered sugar
1/8 cup milk
1/2 tsp vanilla extract
Coloring as desired

To make icing:
Place the butter in a large mixing bowl. Add half of the sugar and then the milk and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar. You may not need to add all of the sugar.
If desired, add a few drops of food coloring and mix thoroughly. (
Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

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