Buttercream Icing 2
Basic buttercream icing recipe for a creamy, fluffy cake icing that works great in warm temperatures.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 600 g
Calories: 5kcal
- 100 g butter
- 100 g shortening
- 400 g icing sugar
- ½ teaspoon vanilla essence
- 2 tablespoon milk optional
- Food coloring optional
Sieve icing sugar to break lumps.
In a separate bowl, cream butter and shortening till soft. Add icing sugar, a little at a time, beating continuously. Add vanilla and continue beating until icing is creamy and fluffy.
If the icing is too stiff, add milk and beat until smooth.
Color as you wish.
Variations:
Chocolate buttercream: Add 3 – 4 teaspoon of sifted cocoa powder to the icing above and beat until the cocoa powder is well blended in the icing.
Coffee buttercream:
Prepare the butter icing as above, but omit vanilla essence. Instead, add 1 teaspoon of instant coffee powder into the icing. Beat well.
Mocha buttercream:
Add 3 teaspoon of sifted cocoa powder into the coffee buttercream above. Beat well. Use as desired.
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 4IU | Calcium: 1mg | Iron: 1mg