Friday, March 6, 2009

vanilla buttercream

This is a classic version of butter cream done in most bakeries. This works best to make roses as well as all the decorations.
If using to make rose, I recommend taking a few scoops of icing in a bowl and adding a couple table spoons of confectioners sugar to stiffen it. This is sure to hold the shape well and is very well liked for the taste by the grown ups as well as the kiddies.

3/4 cup unsalted butter, at room temperature
1/4 cup white vegetable shortening
1/2 cup milk (I used 2 percent)
1/4 tsp salt
1 1/2 tsp. vanilla extract
2 pounds confectioner's sugar, sifted

Place the butter, shortening, milk, salt, and vanilla, in a mixing bowl and beat until all the wet ingredients are well incorporated.
Add one pound of sugar and beat at low speed until combined, then gradually add in the other pound of sugar. Stop the mixer and scrape the sides and bottom of the bowl to avoid sugar clumps in the final product. Beat on high speed, for 8 to 10 minutes, until the frosting is very light and fluffy.

chocolate buttercream:
To make this into chocolate frosting, add 1cup of dutch processed cocoa powder. and a splash of milk to acheive right consistency.