Friday, October 9, 2009
1/2 cup (stick) of butter, (allowed to come to room temperature)
1 tsp clear vanilla flavor (clear so that your buttercreams soft yellow color isnt compromised.
1 tsp of flavoring such as crème bouquet or lemon (optional)
1/4 cup milk (more or less as needed for consistency desired)
1 pinch salt (for use with unsalted butter only)
1 tsp meringue powder
2 lb bag of powdered (confectioners) sugar that has been sifted
In a mixing bowl, blend the shortening and butter. Mix in milk and/or water and flavoring(s) and continue mixing until well incorporated. Turn the mixer off, and then add the salt, meringue powder and sugar.
On lowest speed, incorporate the these last three ingredients, just until they’ve begun to combine, and then turn the mixer up to medium speed, and blend until smooth and a little fluffy. If using a stand-up mixer, this texture will achieved after about 2 minutes, and if using a hand-held mixer, after about 5 minutes.
If while you’re mixing, the mixer beings to strain or you notice the icing is too stiff, add more water or milk, very small amounts at a time until you have the consistency you want. If the mixture becomes too soft, then simply add more powdered sugar.
Then, you will need a smooth paper towel (such as Viva). Finally, be sure your paper towel is white, dry, and that of course it is clean.
Here are the steps. This is as easy as 1,2,3!
1. Press your paper towel onto your cakes buttercream frosted surface.
2. Using a circular motion and the palm of your hand, gently glide the paper towel over the buttercream. It works sort of like ironing a fragile material underneath a protective towel. Your hands warmth that radiates through the paper towel and the gentle gliding work together to smooth the buttercream.
3. Continue gently ironing out the lumps, bumps and wrinkles of your buttercream until its perfectly smooth (or nearly perfect).