Buttercream Icing Recipe

Buttercream is a type of icing or filling used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard. Coloring and flavorings are often added, such as chocolate, fruit purees, and various extracts. Buttercream is a common topping for cupcakes, sponge cakes, butter cakes, and other desserts.

Ingredients:

1cup unsalted butter ( room temp .. Not cold nor melted )
3  cups sieved icing sugar
1/4 tsp salt
1 tsp vanilla essence
2 -3 tbsp lukewarm milk



Procedure:

Step1: Beat the butter on low speed for 1 minute .Then increase speed on medium - beat it for 5 minutes.

Step2: Increase speed on high- beat it for 3 more minutes, Butter will turn white fluffy and creamy ..

Step 3: Add vanilla essence and salt sprinkle

Step 4: Reduce the speed to low and beat everything again for 30-50 sec.

Step5: Add sieved icing sugar  1/4 cup at a time not all at once . Beat on low speed. {scrape sides with rubber spatula occasionally}


Step 6: Add 2tbsp liquid - milk or cream. It will look a bit separated first but after beating everything comes together.

Step 7: Beat on low for 1 minute .  (Add more liquid if required)

Step 8:  Now beat the mixture on high speed continuously for 5-6 minutes.
your frosting needs to be stiff and able to hold its shape. When you mix, take a spatula and pull it through the frosting to form some stiff peaks. If the peaks hold without falling over, the frosting is probably thick enough to pipe. Fix too-thin frosting by mixing in more powdered sugar a bit at a time.




Important Points:

-Shortening can be used instead of butter for hot weathers
-Store over the counter in a air tight container in a cool place for 2 days, In fridge upto one week, Freezer - long long time 3-4 months
-Re whip whenever using it again.

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About Manu Saxena Kabra