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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ramzan mughal
[email protected]This icing is a bit too sweet for my taste, but it's still good.
Jennifer Hamdan
[email protected]This is the best buttercream icing I've ever had. It's so rich and creamy.
Heidi Tangy
[email protected]I love that this icing can be made ahead of time. It makes it so much easier to prepare for a party or event.
tio contratempo
[email protected]This icing is perfect for any occasion. I've used it on cakes, cupcakes, and even cookies.
Sohid Hosen
[email protected]I'm not a big fan of buttercream icing, but this recipe changed my mind. It's so delicious!
jomiloju akindele
[email protected]This icing is amazing! It's so light and fluffy, and it has the perfect amount of sweetness.
Santi Dhamala
[email protected]I'm so glad I found this recipe. I've been looking for a good buttercream icing recipe for a long time.
Parwati Dhami
[email protected]I can't believe how easy it is to make this icing. I thought it would be a lot harder, but it really is simple.
David Granado
[email protected]This buttercream icing is a game-changer. It's so much better than the store-bought stuff.
Alex Jagetz
[email protected]I would definitely recommend this icing recipe to anyone who loves buttercream icing.
Santa Sikdar
[email protected]I was really impressed with how well this icing held up. I made a cake the day before a party, and the icing still looked perfect the next day.
Stevens Duncan
[email protected]This is my new go-to buttercream icing recipe. It's so versatile and can be used on all kinds of cakes and cupcakes.
Hstjd Hsiye6
[email protected]I love how easy this icing is to make. I don't have a lot of experience baking, but I was able to follow the instructions easily and make a delicious icing.
Jamal khana
[email protected]This buttercream icing is the best! It's so smooth and creamy, and it holds its shape perfectly. I used it to frost a chocolate cake, and it was a huge hit with my family and friends.