Buttercream icing is used in cakes and cupcakes.buttercream icing tastes better than store-bought icing.Add buttercream icing to your dessert creations to make them decadent.
Step 1: The sugar, water, and cream of tarter should be in a pot on a hot day.
You need to know when to take the sugar syrup off the heat.A smooth frosting can be achieved with the cream of tarter.Adding a small amount of light corn syrup can help with this as well.
Step 2: Put the egg yolks and whole egg in a stand mixer with a whisk.
Eggs can be whipped on high using an auto mixer.The eggs will foam up when you run your spatula through them, and then they will run down in a ribbon that settles on top of the egg mixture.You can't whip the eggs.Just keep going.The whites of the eggs will not be needed.They can be thrown away.
Step 3: Remove the heat from the sugar syrup temperature.
The candy thermometer can be used to gauge the temperature.The soft ball stage should reach 230 degrees.Take it off the heat as soon as it hits the temp.The mixture will reach the "firm ball" stage if the temperature is over 230 degrees.If you make the sugar syrup mixture into a ball, it will hold its shape.It will not be spread as icing anymore.
Step 4: Slowly add the sugar syrup to the egg mixture.
The whisk should be between the side of the bowl and the moving whisk.Slow down when pouring the sugar syrup into the egg mixture.As you pour, keep the mixer running.It is important that you pour slowly.The eggs will be cooked in the bowl if the hot sugar syrup is not removed.
Step 5: Allow the mixer to beat until the side of the bowl is cool.
The metal bowl is cool to the touch, especially on the bottom, and you want the mixture to keep moving until the sugar syrup loses all it's heat.If you want to bring out the richness of the eggs, add a pinch of salt.
Step 6: The room temperature butter should be put in small cubes.
Slowly add the butter into the syrup-egg mixture.It is a pain in the butt, but you should add one small cube at a time.The butter will not mix well with the eggs if it is added all at once.A mixture of two things that don't want to mix is what you're creating.It takes time.As you work, keep the butter on the counter.It will mix in much more easily if you add it this way.If you have a stand mixer, use a paddle attachment for this step.The butter may be difficult to mix with the rest of the mixture.
Step 7: Stir lightly if you want to add flavorings.
Once the frosting is well-mixed and fluffy, it is time to flavor it.If you want to add cocoa powder, almond extract, or other flavors, mix them in thoroughly and you're done.
Step 8: The frosting should be kept in the fridge.
The raw egg will go bad in the open.This frosting needs to be refrigerated.You might need to whip it again to get a consistency again.
Step 9: Remove the butter from the room temperature.
Good quality unsalted butter will bring out the full flavor of your icing.The butter should be left out of the fridge for an hour.When pressed, it should open under your finger.There is a note.It doesn't need to be liquid.If you have butter in the fridge, you can microwave it for 15 seconds to make sure it doesn't liquefy.If you want to make butter softer, place it next to a warm stove and cut it up into small pieces.Smaller chunks of butter will be easier to digest.
Step 10: The butter should be creamed with a hand mixer, stand mixer or wooden spoon.
Use the paddle attachment to mix the butter.To make sure the butter is mixed together, remove the sides of the bowl.The butter should be light and fluffy.It is possible to use a wooden spoon.You want to beat the butter until you get a nice airy mixture.
Step 11: Put powdered sugar in it.
Add the sugar to the butter.As you add the sugar slowly, use a hand mixer to mix it together with the butter, keeping it moving.Adding a fourth or a third of sugar at a time can help divide it.Icing sugar or confectioner's sugar can be sold as powdered sugar.
Step 12: It's a good idea to add the vanilla to the mix.
Next, a new flavor is added.The icing should be mixed with your hand mixer.Don't worry about adding it slowly, just toss it in.In a pinch, real vanilla is always a better choice than imitation.
Step 13: Add cream by the amount you want.
You should add cream to your icing at once.After you add more milk, mix up the icing.This will show you how thin or thick your icing is.Less cream leads to more whipped icing.Whole milk should be used if you don't have cream.Heavy cream can be used for an extra rich icing.
Step 14: Add more cream or sugar to the icing.
Depending on the thickness of your icing, you can either thin it out or thicken it up.Add powdered sugar to the icing.Add more milk if you need to thin out the icing.Continue to mix the icing to make sure your addition is included.The icing should be light and fluffy.It should be easy to spread on a cake, but not so much that it slides off the cake.
Step 15: The icing can be kept in the refrigerator.
You can store the icing in the refrigerator.Store it away from fragrant foods, such as onions or fish.Store for a couple of weeks.You can keep it in the freezer for up to three months if you want.For 3-4 days, store cakes with buttercream icing.The cakes can be kept at room temperature for a few days.
Step 16: After storing, warm up cooled buttercream icing to room temperature.
Warm the icing in the refrigerator to room temperature.You can stir it with a spatula or a hand mixer.The texture will be close to what it was when you first made it.If necessary, add powdered sugar to the icing.
Step 17: For decorating, add meringue powder.
If you need to stable your icing, you might want to add meringue powder.If your cake is going to be sitting at a warm temperature, for example at an outdoor summer birthday party, or you want to create more intricate, structured designs, this is useful.You can add 2 ounces of powder to your icing mix.They beat in like normal.
Step 18: Icing on chocolate.
After you add the sugar, mix in the cocoa powder.Beat thoroughly with milk.It is possible to use regular or dark cocoa powder.
Step 19: You can make coffee-flavored icing.
The basic buttercream icing recipe can be used.If you want to use a small amount of instant coffee, brew some strong coffee and let it cool.You could also drink coffee liquor.One of the three methods is to add cocoa powder and instant coffee with powdered sugar.Cold coffee can be used in place of the cream.You need a small amount of cream to make buttercream frosting.Coffee liquor should be added in place of some of the cream.
Step 20: Rum buttercream icing can be made.
The basic buttercream icing recipe can be used.Dark rum can be added to the mixture.When you add the milk, put the rum in it.It goes well with a hint of cinnamon or maple syrup.
Step 21: You can make lemon icing.
Add lemon zest to the basic buttercream icing recipe.Add in some lemon juice.Substitute orange juice for a delicious icing.
Step 22: The vegan buttercream icing uses no butter or cream.
People who are avoiding animal products can still have fun.The recipe is the same as the original -- beat the margarine, add sugar slowly, then flavor with vanilla and serve with rice or coconut milk.1 cup of vegan margarine, 3 cups of icing or powdered sugar, and a small amount of rice milk.