Tuesday, March 8, 2011

Updates on Icing Recipes

After doing some tweaking, here are recipes for buttercream icings...especially for our climate here in Colorado Springs. I just like the way the chocolate buttercream tastes when you make it with all butter. You can actually make the regular buttercream using all butter also, but it just doesn't hold up as well for decorating purposes, especially when it gets too warm. If you use the stencil method to press patterns into your icing, and this icing does not crust well for you, just put it in the refrigerator or freezer for a few minutes to let it harden up a bit. While it is still cold, go ahead and press your pattern into the icing.


Buttercream Icing Recipe
12 oz. (1 1/2 cups) high ratio cake shortening
12 oz. (1 1/2 cups) lightly salted butter
3/4  tsp. salt
Butter vanilla flavoring, or vanilla
3 lb. powdered sugar (approx. 12 cups) Sift if lumpy
3/4 cup of heavy whipping cream

With flat beater (not wire whip), beat shortening and butter together with salt and flavoring, on medium high speed for about 5 minutes, until smooth and very light and fluffy. (It should look like fluffy frosting at this point). Add powdered sugar and cream, and beat on low speed. Be careful not to incorporate air bubbles into your icing by beating at a higher speed. Cover bowl with a towel to avoid having a "sugar storm" in your kitchen. This is a good consistency for icing the cake and piping borders. You will need to add extra sugar to stiffen the icing to make flowers.

Chocolate Buttercream Icing Recipe
1 1/2 lb. (3 cups) lightly salted butter
1/4 tsp. salt
Vanilla
3 lb. powdered sugar (Approx. 11 cups  (12 cups sifted)
Approx. 3/4 cup cocoa ( or to taste)
1/4 cup light corn syrup
1 cup - 1 1/4 cups heavy whipping cream

Mix as directed above, adding the cocoa first, and corn syrup with the cream. Add just enough cream to make the proper icing consistency. If icing is not soft enough to spread, add a bit more cream or corn syrup. If you prefer, you can replace 1/4 cup of the cocoa with 1/4 cup melted chocolate chips. I use the Ghirardelli Bittersweet chocolate chips. 

Updated on 4/20/16
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