This one came out really good, and I think it is a real buttercream that is easier to make than typical American buttercream. The consistency is much softer than Wilton's Buttercream that only uses shortening.
Ingredients:
2/3 cup Sugar
1/4 cup Flour
1/4 teaspoon salt
3/4 cup Milk
1 cup cold butter (I used 1/2 cup of butter and 1/2 cup of vegetable shortening)
1 teaspoon Clear Vanilla Extract
Makes: Icing serves 2 cups.
instructions
1. Place sugar, flour and salt in saucepan and mix thoroughly, stir in milk.
2. Cook over medium heat and stir constantly until very thick.
3. Remove from heat and pour into a medium mixing bowl.
4. Cool to room temperature.
5. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth.
6. Add vanilla and beat well.
7. Chill icing for a few minutes before decorating.
8. Iced cupcakes must be refrigerated until serving time.
I always freeze the cakes before I frost them, I think this helps with the frosting not getting all soft before you are finished. Right after, I put the cakes in the refrigerator.
No comments:
Post a Comment