I’ll level with you. Technically, this icing is only famous with my family, friends, and a few others who have tasted it. I usually get asked for the recipe from anyone who tastes it though. Famous on a very small level..You decide 😉
I’ve made buttercream icing for years. I started adapting my recipe after many heavy, sometimes bland, and overly sweet tasting batches. Fifteen or more years ago, I burned through five electric hand-mixers in one year. To keep my sanity I no longer make wedding cakes, but after burning out my mixer mid wedding cake my husband ran out to pick up another. He surprised me a Kitchen Aid Stand mixer, WOW… what a difference. I still have and use that mixer which sits on my counter. I use it almost daily for some type of cooking assistance. It saves much time and stress when making large batches of beautifully whipped icing.
This icing works well, and is delicious when used as a filling between layers of cakes, icing cakes, under layers for fondant icing, piping borders and art work on cakes and cupcakes. Preparation time: 30 minutes
Yeild: 1 3/4 lbs of icing (approx 4.5 cups) ei: Enough for 24-36 cupcakes
- 1.5 sticks (3/4 cups or 170 grams) unsalted butter, room temperature (very soft)
- 3/4 cup (153 gr) shortening, room temperature (very soft)
- 1//4 tsp salt
- 1/2 tsp butter flavouring
- 1 tsp pure vanilla extract – try my home-made vanilla recipe
- 1/2 tsp almond extract
- 500 gram bag, 1.13 lbs (17.5 oz) powdered/icing/confectioners sugar sifted
- 1Tbsp Meringue powder *(optional) However, see tips
- 1.5 – 2 Tbsp of milk or water
- Stand Mixer – (a hand mixer is a little more work and you will need add a two minutes to each mixing step to get a fluffy creamy texture a stand mixer provides)
Large Batch: Yields: 3 1/2 pounds of Butter-cream Icing. (approx 9 cups) example: Enough for small rosette cake and 18-24 cupcakes
- 3 sticks (1- 1/2 cups or 340 grams) unsalted butter, room temperature (very soft)
- 1 – 1/2 cups (307 gr) shortening, room temperature (very soft)
- 1/2 tsp salt
- 1 tsp butter flavouring
- 2 tsp pure vanilla extract – try my home-made vanilla recipe
- 1 tsp almond extract
- 1 kg bag or 2.25 lbs (35.5 oz) powdered/icing/confectioners sugar sifted
- 2 Tbsp meringue powder *(optional) important but see note in Tips
- 3-4 tbsp of milk or water, I start with 3 tbsp but you may need more or less depending on the humidity in your area
- Stand mixer – (a hand mixer is a little more work and you will need add a two minutes to each mixing step to get a fluffy creamy texture a stand mixer provides)
- Sift icing sugar and meringue powder together.
- In the stand mixer, combine butter, shortening, and salt together to join, about 3-4 minutes on low.
- Add vanilla, butter, and, almond extracts. Mix on low-speed for 15 seconds.
- Add 1 pound (4 to 4 – 1/2 cups) of the powdered sugar/meringue powder and mix on low for 3 minutes.
- Add the remaining powdered sugar (1/2 cup of powdered sugar at a time), and mix on low for until combined 1 min
- Add water or milk (a teaspoon at a time), Blend well on low for 5 minutes
- Use immediately or cover and refrigerate until ready to use.
- Leave the icing as is or add the food colouring of choice. I prefer to use Americolor gel food colours, I find that the high pigment content in them allows you to use less. Which means you get more for your money. Using a wooden pick to add a small drop at a time until I reach the desired color.
Wrap icing in plastic wrap for easier clean up.
- Lay out one or two sheets of plastic wrap, depending on the size of the icing/pastry bag you are using.
- Place a few cups of icing in the centre of the wrap.
- Roll in a log shape
- Twist the ends until tightly bound.
- Place the twist of one of the ends of the icing log in the icing/pastry bag until the tip of the wrap twist sticks out
- Pull the icing through until you see icing
- Cut off excess plastic wrap and place on the tip
- Clamp the open end of the icing bag
- Begin frosting
- When finished pull out empty wrap, discard and be happy clean up is much easier.
- If you use a dark in color vanilla it could add beige hue. Clear Vanilla for white frosting
- Butter-cream Icing will last for weeks in the refrigerator, as long as it is well sealed. When ready to use again. Leave the icing at room temperature for 30 minutes to 1 hour. Add to a mixer or use a hand mixer to re-whip the icing to a smooth fluffy texture.
- You can use this icing to make roses for drying but drying time is approximately 4 days depending on the humidity in your home/area.
- You can purchase Meringue powder at your local grocery or bulk barn. I purchase at Michael’s when they have a 40% coupon.
- This recipe can still be made and will taste the same if you don’t have meringue powder. However, meringue powder makes a fluffier icing and works as a stabilizer in this recipe.