BUTTERCREAM ICING-2 WAYS
This first way is with eggs the second is without. Both ways are great. Recipe from Williams-Sonoma Guide to good Cooking 1996 and the other is from my catalog of recipes in box on a shelf.
Provided by Pat Duran
Categories Cookies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Williams-Sonoma Frosting: In a metal bowl, whisk together the sugar, egg yolks and water. Set the bowl over a saucepan of simmering water. So not allow the bottom of the bowl to touch the water. Whisk constantly until the mixture reaches 170^ on a candy thermometer, about 4 minutes.
- 2. Remove bowl from over the water. Using an electric mixer set on high speed, beat the egg mixture until cool and thick, about 5 minutes. Gradually add the butter, about 1 Tablespoon at a time, beating until smooth after each addition. Beat in vanilla extract. If the buttercream appears broken or lumpy, set bowl back over simmering water for a few seconds, then beat again until smooth.
- 3. To store, cover and refrigerate for up to 2 days. Before using, let stand at room temperature until soft enough to use.Rewarm as above if necessary.
- 4. Mine from a Box: 1 c. solid Crisco shortening 1/2 teaspoon vanilla extract 1/2 teaspoon butter extract 3 Tablespoons powdered coffee creamer 1/4 c. warm water, plus more if needed 4 cups powdered sugar
- 5. Cream shortening in the bowl of mixer with a paddle attachment. Add the vanilla and butter extracts. Add powdered creamer to the water and mix until dissolved and add to the shortening mixture and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar 1 cup at a time,mixing on low speed. You may need a little more water depending on consistency of icing you want. This does not need to be refrigerated.
- 6. For both icings: For coconut flavor: omit 1 Tablespoon of water and whisk in 3 Tablespoons canned sweetened cream of coconut and 1 teaspoon coconut extract and 1/2 cup of toasted shredded coconut.
- 7. For coffee flavor: Stir in 2 teaspoons instant espresso powder --- For Orange flavor: Add 1 Tablespoon grated orange zest and 1 teaspoon orange extract
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Jannatul Naym
[email protected]I made this buttercream icing vegan by using vegan butter and milk. It turned out perfectly!
Zaheer Meyer
[email protected]I'm allergic to nuts, so I used almond milk instead of regular milk. The buttercream icing was still delicious.
Yelina lopez
[email protected]I didn't have any butter on hand, so I used margarine instead. The buttercream icing still turned out great!
Md lemon Islam
[email protected]I've tried a lot of buttercream icing recipes, but this one is by far the best. It's so smooth and creamy, and it has the perfect sweetness. I highly recommend it.
Terry Ambler
[email protected]I give this buttercream icing recipe a 5 out of 5 stars. It's the best I've ever had!
Dinesh Tharu chy
[email protected]I'm looking for a buttercream icing recipe that's not too sweet. Does anyone have any suggestions?
Tom Dean
[email protected]Has anyone tried using this buttercream icing on cupcakes? I'm wondering if it holds up well.
Ahmad Naseer99
[email protected]I have a tip for making this buttercream icing even better: add a little bit of vanilla extract. It really enhances the flavor.
Hekima Saeed
[email protected]This buttercream icing is amazing! It's so easy to make and it tastes absolutely delicious. I highly recommend it.
Anandhaseelan Anandhaseelan
[email protected]The buttercream icing turned out perfectly! It was light and fluffy, and it had the perfect amount of sweetness. I used it to frost a chocolate cake and it was the best cake I've ever made.
Pramod Kumar
[email protected]I recently made this buttercream icing for a birthday cake and it was a huge hit! Everyone loved it and couldn't stop raving about how delicious it was. I'll definitely be using this recipe again.
Mayombwe Derrick
[email protected]This is the best buttercream icing recipe I've ever tried! It's so creamy and smooth, and it holds its shape perfectly. I love using it on my cakes and cupcakes.
Amaur Parson
[email protected]I've been using this buttercream icing recipe for years and it never fails me. It's so versatile and can be used on cakes, cupcakes, cookies, and even as a filling. I love that it's not too sweet and has a light, fluffy texture. It's also very easy t