Buttercream Icing

Buttercream Icing is a sweet creamy butter based icing that is mostly used by cake decorators to ice cakes.  It is made using butter or shortening or even a mix of both, confectioners sugar, milk or water and meringue powder.  For flavorings you can have your heart’s desire!!  From vanilla, lemon, almond, peppermint extracts to even exotic flavors such as coconut, passion fruit and pineapple, to liqueur spirits such as brandy, rum, Grand Marnier, Amaretto liqueur are some choices.  When making chocolate flavored buttercream you can always use melted chocolate chips or coco powder add coffee flavor to enhance the chocolate flavor. 

WARNING : This Icing is made for the sugar lover!  Buttercream icing is known to be a very sweet icing.  If you don’t have a sweet tooth then this icing not for you!!

 

Buttercream icing comes in different consistencies depending on what type of decorating you are doing.  Stiff consistency is used to make flowers, while the Medium consistency is used to pipe borders and the thin consistency is used to ice and fill cakes.   

Buttercream Icing can be stored in an air tight container for 1-2 weeks.  Always bring it to room temperature before using. 

While there are so many buttercream recipes out there, I have always used the Wilton buttercream Icing recipe.  Which I think is great recipe to work with!

When making buttercream Icing always remember 

• Have butter at room temperature.
• When measuring have the liquids measured at eye level and cup measurements leveled!   
• Make sure the confectioners sugar is sifted so there are no lumps in the icing, this makes the icing more lighter and fluffy!  
• By adding a pinch of salt helps cut down the sweetness of the icing.
• When mixing the Buttercream Icing remember not to over beat!   You should always keep the speed of the mixture low to medium and never on high speed.  Over beating will allow air to get into the icing.  This will result in a very hard, not so smooth texture and will be very difficult to work with.

So this is buttercream Icing in a nut shell!  Have fun making your own buttercream Icing!!

Images courtesy of Wilton Products, Inc.

ROYAL ICING

Royal Icing has been around for hundreds of years.  It was first used to decorate fruitcakes.  The name “Royal” was given to the white icing after being used on Queen Victoria’s wedding cake.  Royal Icing is made with simple three ingredients, Icing sugar, egg whites and lemon or lime juice.  Now a days we substitute the fresh egg whites to Meringue powder which is a safer alternative.  Where to find a good Royal Icing recipe?  There are so many recipes out there, but my most preferred recipe is the Wilton Royal Icing Recipe , which can be found on the Wilton website. 

  

Things to remember when making Royal Icing

Always make sure that your equipment and tools are grease free!  Over beating the royal icing is the key to a perfect consistency.   Always use pure confectioners which help the royal icing hold up well.  Keep in mind that royal Icing dries very fast so always have a damp cloth covering your icing and if refrigerated have it in an airtight container. You can store it in the refrigerator for up to 2-3 weeks. 

 

Why use parchment bags for Royal Icing?

Parchment bags have always been used to pipe royal icing.  I remember when I was a kid my mom used parchment bags to pipe royal icing. Ever wonder why?  Well it’s quite simple, When doing delicate string work on cakes the parchment bag tip gives you a perfect finer tip.  Since a smaller amount of icing is used for string work, the parchment bag is easier to control than using plastic bags.  Parchment bags are also very cost efficient and easy to dispose.

Why use Royal Icing over buttercream Icing? 

Royal Icing dries out very hard almost like hard candy.  It is mostly used to make decorations for cakes such as flowers and sting work.  Flowers made with royal icing unlike buttercream icing will last long and will be able to make in advance.  Dried flowers can be stored in an air tight container.  Royal Icing is also used when making ginger bread houses.  It acts as a glue to keep the gingerbread house together.

I hope these key details and information about Royal Icing will help you make a perfect batch!!

Pretty In Pink (Rose Cake)

The world famous Rose Cake!!  Haven't you all seen this beautiful cake somewhere on the web?  Well, ever since I saw this cake I wanted to make my own.  Finally I got my opportunity this week for my mother-in-laws birthday.   I made a tutorial out of the whole process so I can share with you all.  So here is my take on the rose cake!  Take a look, give it a try and let me know how it worked out!

       
      Good Luck!