December 8, 2009

BUTTER CREAM ICING




BUTTER CREAM  ICING


It's the icing on the cake that sometimes makes the cake.  This Butter Cream Icing in an American version of French Butter Cream that doesn't require any cooking on the stove top.  You know you are eating a good Butter Cream Icing because it's sweetness is perfectly balanced with creamy butter.   This recipe makes a great Butter Cream Icing that is easily piped into decorative designs if you like a more professional look to your cakes.   You can swirl it on cupcakes, add flavoring oils like peppermint or coconut to make a flavored Butter Cream Icing, and create amazing birthday cakes that taste a million times better than the store bought brands of frosting.  Making homemade Butter Cream Icing is easy, amazingly delicious, and takes just a few minutes.   You'll be Cooking The Amazing once you taste the best Butter Cream Icing you have ever made.




 
Here is the recipe.




Vanilla Butter Cream
  • 4 1/2  sticks   Butter, unsalted, softened
  • 5 c  Powdered Sugar
  • 2 T  Milk
  • 4 t Vanilla Extract
  • 3-5 t  Almond Extract
  • 1  Pinch fine grain Sea Salt (very small pinch)
  • Total Prep Time:  5 minutes (except time to soften butter.)

  1. Allow Butter to sit out until it is room temperature until softened.
  2. In a large bowl, place the softened Butter.
  3. Cream the butter with a hand mixer for 1/2 minute.
  4. 1 cup at a time, add the Powdered Sugar and blend well.
  5. In a small bowl add Milk, Salt (very very small pinch), Vanilla and Almond Extracts and mix well.  * Different brands of Almond Extract are stronger than others.  Start off with 2 t mix well and taste the finished product and add 1 t at a time until you get what tastes best to you.
  6. Begin mixing the Butter and Powdered Sugar again and add the liquid Milk and Extract mixture until mixed in well, approximately 2 mins. Taste.  Add more Almond Extract if needed.
  7. Keep Butter Cream Icing at room temperature for the best consistency to ice cakes.
  8. Refrigerate unused icing.  To use again, bring to room temperature then mix with a hand mixer for  about 1 minute before using.
  9. OTHER FLAVOR OPTIONS:  Reduce Almond extract to 1/2 tsp and add 4-6 tsp. of your favorite extracts like Peppermint or Coconut.  Or add 1/2 c to 1 c of Raspberry Jam or Strawberry Jam for a delicious Icing.

                              Coconut Butter Cream


TIP:  To make an amazing Coconut Butter Cream Icing reduce Almond Extract to 1/2 tsp and add 5 tsp of Coconut Extract (to your taste).  After icing the cake sprinkle coconut flakes on top allowing it to be loose and fluffy.  Adding coconut flakes to the icing instead of on top makes it very stiff and harder to spread and makes a less attractive finished product.







Chocolate Butter Cream


3  Sticks Butter, softened, no salt
3  c  Powdered Sugar
1/4 c Cocoa Powder
2 t Vanilla Extract
Pinch Fine Sea Salt (very small pinch)
12 oz.  Chocolate, chopped (or Chips)
1 c Heavy Cream (Whipping Cream)




1.  Allow Butter to sit out until it is room temperature until softened.



2.  In a large bowl, place the softened Butter.  Cream the Butter with a hand mixer for 1/2 minute.


3.  1 cup at a time, add the Powdered Sugar and blend well.


4.  In a small bowl mix well Salt (very, very small pinch) and Vanilla Extract.  

 5.  Begin mixing the Butter and Powdered Sugar again and add the Cocoa Powder then the Salt and Vanilla Extract mixture.  Mix for 2 minutes.

   
6. Heat 1 cup of Heavy Cream to just boiling over medium high heat on the stove in a medium pan.  Pour the hot Cream over the 12 oz Chocolate in a bowl and stir until the Chocolate is covered.  Use good semi sweet Chocolate.  I like to use Dove Dark Chocolate candy (Dove Secrets) chopped or Ghirardelli 60% Cocoa Bitter Sweet Chips.
 
7.  Allow to cool on the counter for 5 minutes then stir until all the Cream is mixed in well, about 2 minutes of stirring.   Allow this mixture to sit for 5 minutes to cool, stirring every minute.  It will thicken.  Slowly add the melted Chocolate to the Butter Cream Mixture and mix until well incorporated, scraping the bowl down often.

 

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4 comments:

Betsy said...

This butter cream icing is the best icing I have ever had! I could just sit there and eat the whole bowl of it! Great recipe!

Taylor Lehman said...

Have you tried using heavy cream instead of milk? If so how did it turn out?

M. A. Rhodes Cooking The Amazing said...

Yes, I used heavy Cream and it made no difference for the small amount used in the recipe.

Brittany McAlpin said...

Hi,

What icing tip did you use to frost these? They are beautiful!