Monday, 19 March 2018

Buttercream Icing

Hey guys! I'm sorry I haven't been posting, this is no longer part of the curriculum so we don't get anymore school time for this but I figured hey, why not? I'm on Spring Break right now with LOADS of time so I'm gonna start off with a buttercream icing recipe.

cups powdered sugar
1/3cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 - 2 tablespoons milk

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13 x 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Recipe courtesy of Betty Crocker

Jocelyn's review
In this recipe you have to be extra careful about the milk adding part. Once you beat together the powdered sugar and butter, it's still gonna look pretty powdery. This is going to lure you into adding a lot of milk but DON'T BE FOOLED. Add milk 1 teaspoon at a time, until the frosting sticks onto the side of the mixing bowl. If you want it to be runnier, then add more milk. If you don't, then don't add a lot of milk. It's not that hard and the result is is milky, buttery sweet icing that hardens after a while, but isn't too hard. Spread with an icing bag and works better on cookies than cakes

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