So, for my niece's birthday cake, I decided to try bunnywoman's recipe. Oh. my. goodness. It was DELICIOUS. It was still plenty sweet, but not so richly sweet that you can't eat much of it (in fact, that may the only problem with it...the temptation to eat too much of it!). I'm incredibly impressed and will definitely be using this recipe from here on. Thank you, bunnywoman, for sharing it!
My email is email@example.com if anyone cares to talk and or teach me .
Trust me..... this is a white frosting. The key or the trick to it is to beat the butter & shortening for the FULL 7-8 minutes FIRST and then add in the remaining ingredients. This works much better with a powerful mixer like a Kitchen Aid stand mixer or a Cuisinart or something similar. Just turn it on and let it rip! I multi task while it is mixing away.
I promise I will make a believer out of you! Send your teacher my way. I will make a believer out of them too. This takes on color beautifully. I get rave reviews all the way around for my icing.
Give it a whirl and let me know what you think!
If you are getting too many air bubbles you need to do the following:
1. Make sure you are using the flat beater (paddle attachment) DO NOT use the whisk attachment. That whisk will incorporate air into your buttercream and make it very, very airy.
2. Make sure your butter is of room temperature that it is soft but not on the verge of melting.
3. Make a 4 pound batch. This will get the paddle below the icing so that when it revolves around it stays below and doesn't make big holes therefore incorporating air back into the icing. Some people like to do a 5 pound batch, but I like the 4 pound best. WHY? Because then I do not have to measure any powdered sugar. I just open up two bags and I am good to go.
4. Make sure you are using pure cane powdered sugar. I find I just have much, MUCH better luck when I use this. I can get the C & H brand here all over. I know others can get Dominos locally which is another brand of pure cane 10x sugar. Either works just fine.
5. You may need to adjust up or down on the liquids depending on your environment. If it is really hot & humid then I will scale back some on the liquids. If it is a really cool or cold day with low humidity then I might need to add just a touch more. Climates are different throughout the country so make adjustments accordingly.
6. If you still have bubbles when done then you can take a spatula or spoonula and "slap it back and forth" in the bowl for like 5-8 minutes. This is tiring, but it does work.
With the liquids I find I need more liquid to keep it from being so stiff. Should I make it stiff then add a little water after taking small batches out of the bowl? Also I have a brand new Kenmore mixer and the paddle is a little different that the kitchen aid, do you think that could be the problem? I just want to get very smooth icing and I just can't seem to get it.
Thank you so much!
a baking fool
A Baking Fool: If you have a slight grittiness that comes from the powdered sugar you use. I always get that when I use the GV brand from Wal-Mart. I have contradicted that with adding more liquids to it and beat the living daylights out of it. If you can find some Dominos or C & H brand powdered sugar try that and see if you like the results better.
Flowers? Add more powdered sugar to it to stiffen it up. You want it stiff enough to hold a petal but not too stiff that your hand feels like it will fall off from squeezing the bag too hard. Know what I mean?
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