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Buttercream Facts
- Date Originated: 1907, it was called Mock Cream in Many Ways to Cook Food http://pqasb.pqarchiver.com/chicagotribu...
- Commonly used in the United States by the 1930's http://www.foodtimeline.org/foodcakes.ht...
- Food Coloring can be added
- Also known as mock cream
- Should be kept refrigerated
- Sometimes flour and flavor extracts are added
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Buttercream is an icing, sometimes called frosting, made by creaming together butter, sugar, and egg whites. Buttercream is used for frosting, filling and decorating cakes. There is a bit of a controversy over the term frosting versus the term icing. Some feel that icing is a more professional term indicating a firm consistency that is easier to decorate, than a softer frosting. Others feel that the terms are synonymous, with no real difference between the two. http://www.cakespy.com/2009/01/icing-on-cake-exploration-of-icing.html. Either way, buttercream icing or frosting is very versatile, it can be used in its basic form, or flavored with cocoa, bits of chocolate, frozen strawberries, or a wide variety of flavor extracts.http://whatscookingamerica.net/PegW/ButtercreamRecipes.htm
It is important to be aware that the Centers for Disease Control (CDC) has issued statements about the dangers of raw eggs, and recommend that food items with raw eggs should not be without refrigeration for more than two hours. http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htmHow to Make Buttercream Icing
Ingredients- 1 1/4 cups unsalted, room temperature butter
- 1 Tablespoon vanilla extract (almond or lemon extract may be substituted)
- 3/4 cup Sugar
- 3 Egg whites
- Cream butter and vanilla extract
- Whip sugar and egg whites together until the sugar is dissolved and semi-stiff peaks are formed
- With a mixer set to a medium speed, beat the butter mixture into the egg white mixture a quarter cup at a time
How to Buttercream a Cake
- After baking the cake let it cool, wrap in in some plastic wrap and put it in the freezer for a couple of hours to minimize crumbs while cutting and frosting it.
- Unwrap the cake and cut it in half, into two layers. Fill with whatever filling is preferred. Wrap the cake up again and return to the freezer for another hour.
- Take out the cake and cut it evenly on the sides so that there are no uneven layers. Spread the buttercream over the cake thickly, so that crumbs will not be pulled up while spreading. Spread the buttercream with a spatula and when an even coating is achieved, gently scrape off any access frosting.
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Buttercream on Amazon
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Buttercream Flowers and Arrangements - $12.95
This book shows beautiful, easy-to-create buttercream flowers for cake decorating including a buttercream orchid. No drying of the flowers is required. The flowers are either mad...Amazon
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Jaqua Pink Buttercream Frosting Shower Creme 8 fl oz (237 ml) - $18.00
Hydrating Body Wash with Fruit ExtractsA rich and creamy shower wash filled with good-for-your-skin ingredients such as fruit and aloe extracts, macadamia and evening primros...Amazon
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Primal Elements Color Bowl Candle, Buttercream Star, 12-Ounce Jar - $20.00
Rich buttercream frosting made from scratch. Twelve-ounce Color Bowl Candles have an approximate burn time of 45-50 hours.Amazon
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Buttercream Questions
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Does anyone have a good recipe for buttercream frosting? 2 AnswersHere's the classic recipe from Billy's Bakery in NYC, courtesy Billy Reese 1 cup (2 sticks) unsalted butter, room temperature 6 to 8 cups confectioner's sugar ... read more -
anyone know of a good recipe for buttercream frosting? 1 AnswerClassic Buttercream Frosting Ingredients ------------------ 3/4 cup unsalted butter 1/4 cup shortening 1/2 cup milk 1/4 teaspoon salt ... read more -
Anyone know of a good recipe for buttercream frosting? 1 AnswerHere is a recipe for butter cream frosting that is nearly identical to the one we use! http://www.wilton.com/recipe/Buttercream-Icing read more
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