Thursday, February 09, 2012

•*¨*•.¸¸❥¸ Cake Decor Techniques - ButterCream Roses •*¨*•.¸¸❥¸








The Basic Butter Buttercream


  • 1 cup salted butter, softened
  • 4 cups fresh confectioners sugar (icing sugar)
  • 4 teaspoons vanilla (clear if you want very white icing)
  • 6 tablespoons milk or cream(makes about 5 cups of frosting)

Roses Cake 084a
Butter and Shortening Buttercream
  • 1/2 cup salted butter, softened
  • 1/2 cup shortening
  • 4 cups fresh confectioners sugar (icing sugar)
  • 1 teaspoon vanilla extract (clear if you prefer)
  • 2 tablespoons milk(makes about 3 cups of frosting)

Citrus Buttercream
(follow either of the above recipes)
substitute lemon or orange juice for the milk
omit vanilla
Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel


Shortening Buttercream
  • 2 cups shortening
  • 8 cups confectioners sugar
  • 1/2 teaspoon salt
  • 2 teaspoons clear imitation vanilla extract
  • 6 fluid ounces heavy cream(makes about 5-1/2 cups of frosting)

Instructions
In large bowl, cream shortening and/or butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.








Swiss Meringue ButterCream

Ingredients


  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 6 egg whites
  • 1 teaspoon pure vanilla extract

Directions

  • Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
  • In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
  • Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
  • Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day.




















Video2 dari youtube :-

 


~* Selamat Mencuba *~


Post a Comment