Buttercream Icing

Buttercream icing for cookies, cakes, etc. are made differently in different parts of the world. In America, confectioner's sugar is used, and becomes stiff when dried. On the other hand, in France egg yolks, sugar syrup and butter are combined to make delicious smooth and rich frosting, which necessarily must be refrigerated. Whereas the Italian recipe starts with simple sugar syrup, which is heated to form soft-ball and then is whipped into an egg white foam before adding butter. However, the main ingredients of this icing recipe remain sugar, eggs, and butter. Having said that, let's see how to make it.

How to Make Buttercream Icing

Basic Recipe
We will now see one of the commonly used recipes. This recipe makes enough buttercream to frost a two layer 9 inch round cake.

Ingredients

• Unsalted Butter 1 pound
• Eggs (large) 4
• Granulated Sugar 1 cup
• Table Salt ½ teaspoon
• Pure Vanilla Extract 2 teaspoon

Method

• Crack eggs in a bowl and beat them a little.
• Then as you continue to beat, gradually add sugar and vanilla extract to the bowl.
• Continue to whisk until the eggs, sugar, and vanilla extract are evenly combined.
• Take a large pot, on which the mixing bowl can sit on without touching the bottom of the pan.
• Pour water in the pot and bring the water to a boil.
• Reduce the heat to simmer and place the mixing bowl over the water pot to form a double boiler.
• Whisk continuously over the steaming water, till the eggs reach 160 degrees Fahrenheit. Make sure you cook the eggs on low heat and also continue to whisk, else it will form scrambled eggs.
• Once the mixture reaches the desired temperature, take the bowl off the heat and beat on medium high with flat beater attachment for 5 to 7 minutes.
• The egg mixture will turn light yellow and become fluffy in consistency.
• Now touch the side of the mixing bowl to check the temperature. If it is too warm, you will have to wait to add butter, as the buttercream may not come together.
• When you are sure the temperature is not warm, start adding butter pieces to the mixture, one at a time.
• Continue to whisk the mixture over low speed. Whisk for 15 to 20 seconds before you add the next piece of butter.
• The mixture can become lumpy, but do not worry and continue to whisk, till the mixture is smooth and silky in consistency.
• The icing should be easy to spread onto the cake, and should taste distinctly of sweet butter, without any lumps or grittiness in it.

With Chocolate
Not always do we like to decorate our cakes and cookies with plain white and vanilla icing. Chocolate buttercream icing is a favorite, as it can easily be adapted for decorating cakes and cookies. With this recipe for vegetarian and vegan icing, you will be able to make 3 cups of icing.

Ingredients

• Solid Vegetable Shortening ½ cup
• Butter or Margarine (softened) ½ cup
• Cocoa ¾ cup
• Sifted Confectioner's Sugar 4 cups
• Milk 3 to 4 tablespoons

Method

• In a large bowl, whisk together shortening and butter.
• Add cocoa and sugar to the mixture and continue to mix, till all the ingredients are well mixed.
• Gradually add sugar, one cup at a time, and continue to whisk at medium speed.
• Ensure you scrape sides and bottom of bowl often, to prevent the icing becoming stiff on the edges.
• Once all the sugar has been well assimilated, the icing will appear dry. Now is the time to add milk and beat at medium speed, till the icing becomes light and fluffy.
• Cover the icing with damp cloth or store in the refrigerator, till it is to be used.

Quick Recipe
We do not always have the time for the elaborate method to make icing. With this recipe, you can make the icing when the cake or cookies are baking.

Ingredients

• Butter 1 cup
• Confectioner's Sugar 3 cups
• Vanilla Extract 1 teaspoon
• Whipping Cream 2 tablespoons

Method

• In a mixer with a whisk attachment, whisk butter and sugar together on low speed.
• When the ingredients are well blended, increase the speed to medium and continue to whip for about 3 minutes.
• Add vanilla extract and cream to the sugar and butter mixture and beat on medium speed for 1 minute.
• Check the consistency of the icing, if it is not spreadable, add some more whipping cream to get the right consistency.

If you want to color the icing, use color paste. In case you choose to use liquid color, then you will have to increase the quantity of sugar in the recipe. These were some of the simple recipes to make buttercream icing, so the next time you bake a cake or make some cookies, try out these recipes and get decorative.