Basic Buttercream Icing
This is a recipe my mother-in-law uses but I could not find anywhere in a cookbook. I finally found this on the Food Network Website, courtesy of Colette Peters. It is a light but very sweet icing that is great on most cakes.
This is a recipe my mother-in-law uses but I could not find anywhere in a cookbook. I finally found this on the Food Network Website, courtesy of Colette Peters. It is a light but very sweet icing that is great on most cakes.
- Carbohydrate 149.08001875 g
- Cholesterol 162.683333333333 mg
- Fat 61.5295191666667 g
- Fiber 0.0496875 g
- Protein 0.664537916666667 g
- Saturated Fat 38.9002975 g
- Serving Size 1 1 Serving (207g)
- Sodium 10.0251666666667 mg
- Sugar 149.03033125 g
- Trans Fat 4.29413316666668 g
- Calories 1128 calories
Step-by-step
- Combine all ingredients in a large mixing bowl and mix at slow speed until smooth.
- If stiffer icing is needed, or if the weather is very warm, add a little extra sugar.
- This recipe produces enough icing to cover a 9x13 sheet cake or 2 9 inch layer cakes.
Temperature and Mixing Mechanics
Working in a compact kitchen demands utilizing standard equipment efficiently, requiring nothing more than a large mixing bowl and a handheld or stand mixer to produce a cohesive emulsion. Unsalted butter and milk must rest at 70 degrees Fahrenheit before mixing to prevent the dairy solids from breaking apart during agitation. Confectioners' sugar dissolves rapidly into the fat phase when added all at once alongside a quarter teaspoon of salt, which cuts the dense sweetness of two pounds of sugar. Slow initial mixing prevents powdery clouds from coating countertops, while subsequent medium speed whips air into the mixture until the volume increases and the texture turns satiny and spreadable.
Common Pitfalls and Adjustments
Graininess occurs when sugar crystals fail to incorporate fully into the fat matrix, usually remedied by extending the mixing time by two full minutes. Ambient humidity softens butter prematurely, creating a slack frosting that slides off baked goods; combat high room temperatures by incorporating additional confectioners' sugar in two-tablespoon increments until the desired pipeable firmness is reached. Substitute vegetable shortening completely for the butter if stark white color matters more than dairy flavor, noting that melting points shift slightly higher with shortening. Store leftover buttercream in an airtight container in the refrigerator for up to five days, re-whipping thoroughly after bringing the mass back to room temperature.
