How to Make Buttercream Frosting
Source of Recipe
email, Anne Byrn, The Cake Mix Doctor
List of Ingredients
It seems we've mastered baking the cake. It's making the frosting that frustrates so many. Assembling the simple buttercream frosting is not just difficult, people tell me, it's a nightmare. Perhaps that's what drives folks to canned frosting!
I have thought about how to demystify frosting and I want you to remember these 5 things:
*Soften the butter by leaving it out on the counter or by softening it in the microwave for 10 seconds.
*Sift the confectioners' sugar to rid it of lumps. You'll be glad you did.
*Don't add all the liquid called for at once, just as needed.
*For buttercreams, a good ratio is 1 tablespoon liquid per cup of sugar used.
*Once you beat the soft butter, add a cup of sugar, add a little liquid, add another cup of sugar, add a tad more liquid, more sugar, more liquid, the frosting should come to a creamy and spreadable consistency. Now, rev up the mixer to high to whip it full of air for 10 seconds, and you're ready to frost.
Recipe
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