Difference between revisions of "Simple Buttercream"
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{{recipesummary|Dessert recipes|Covers 1 8" round 2-layer cake|5 minutes|2}} | {{recipesummary|Dessert recipes|Covers 1 8" round 2-layer cake|5 minutes|2}} | ||
| − | + | | [[Cuisine of the United States|Cuisine of the United States]] | |
'''Simple Buttercream''' (sometimes "American Buttercream", "Mock Cream", or "Butter Icing") is a type of icing used inside cakes, as a coating, and as decoration. | '''Simple Buttercream''' (sometimes "American Buttercream", "Mock Cream", or "Butter Icing") is a type of icing used inside cakes, as a coating, and as decoration. | ||
==Ingredients== | ==Ingredients== | ||
| − | * 200 g (1 cup) unsalted [[ | + | * 200 g (1 cup) unsalted [[Butter|butter]], softened |
| − | * 5 ml (1 teaspoon) [[ | + | * 5 ml (1 teaspoon) [[Vanilla Extract|vanilla extract]] |
| − | * 450g (4 cups) sifted [[ | + | * 450g (4 cups) sifted [[Powdered Sugar|powdered sugar]] |
| − | * 30 ml (2 tablespoons) [[ | + | * 30 ml (2 tablespoons) [[Milk|milk]] |
==Procedure== | ==Procedure== | ||
| − | # Cream together butter and vanilla using a [[ | + | # Cream together butter and vanilla using a [[Mixer| mixer]]. |
# Beat in powdered sugar one cup at a time, scraping sides and bottom of bowl regularly. Mixture will be very dry. | # Beat in powdered sugar one cup at a time, scraping sides and bottom of bowl regularly. Mixture will be very dry. | ||
# When all the sugar is incorporated, add milk and beat until incorporated. | # When all the sugar is incorporated, add milk and beat until incorporated. | ||
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* This is the simplest version of a recipe that has many. One of the most common changes is to substitute margarine shortening for some or all of the butter. This is prevalent especially in commercial kitchens because it is cheaper and it increases the stability of the icing at room temperature and makes it easier to work with, especially in large quantities or for long durations. Buttercreams made with unsalted butter, however, provide a more delicate texture and superior flavor and mouthfeel (texture) to buttercreams made with vegetable shortening. | * This is the simplest version of a recipe that has many. One of the most common changes is to substitute margarine shortening for some or all of the butter. This is prevalent especially in commercial kitchens because it is cheaper and it increases the stability of the icing at room temperature and makes it easier to work with, especially in large quantities or for long durations. Buttercreams made with unsalted butter, however, provide a more delicate texture and superior flavor and mouthfeel (texture) to buttercreams made with vegetable shortening. | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|{{PAGENAME}}]] |
| − | [[Category:Medium expensive | + | [[Category:Medium expensive Recipes|{{PAGENAME}}]] |
| − | [[Category:Gluten-free | + | [[Category:Gluten-free Recipes|{{PAGENAME}}]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 15:32, 9 May 2012
| Simple Buttercream | |
|---|---|
| Category: | Dessert recipes |
| Servings: | Covers 1 8" round 2-layer cake |
| Time: | 5 minutes |
| Difficulty: |  |
| Cuisine of the United States
Simple Buttercream (sometimes "American Buttercream", "Mock Cream", or "Butter Icing") is a type of icing used inside cakes, as a coating, and as decoration.
Ingredients
- 200 g (1 cup) unsalted butter, softened
- 5 ml (1 teaspoon) vanilla extract
- 450g (4 cups) sifted powdered sugar
- 30 ml (2 tablespoons) milk
Procedure
- Cream together butter and vanilla using a mixer.
- Beat in powdered sugar one cup at a time, scraping sides and bottom of bowl regularly. Mixture will be very dry.
- When all the sugar is incorporated, add milk and beat until incorporated.
Notes, tips and variations
- To make chocolate buttercream, add 150g (3/4 cup) unsweetened cocoa powder or 3 1-oz squares (84 g) unsweetened baking chocolate, melted, and increase the milk to 45-60 ml (3-4 tablespoons).
- This is the simplest version of a recipe that has many. One of the most common changes is to substitute margarine shortening for some or all of the butter. This is prevalent especially in commercial kitchens because it is cheaper and it increases the stability of the icing at room temperature and makes it easier to work with, especially in large quantities or for long durations. Buttercreams made with unsalted butter, however, provide a more delicate texture and superior flavor and mouthfeel (texture) to buttercreams made with vegetable shortening.
