Snow White Butter Cream
Ingredients:
2/3 cup + 3 tablespoons water,
divided
1/4 cup Meringue Powder
12 cups sifted confectioners'
sugar, (about 3 lbs.) divided
1 1/4 cups solid vegetable
shortening
3 tablespoons light corn syrup
3/4 teaspoon salt
3/4 teaspoon no-color almond
extract
3/4 teaspoon clear vanilla
extract
1/2 teaspoon no-color butter
flavor
Makes:
About 7 cups of icing.
Instructions:
step 1
Stiff Consistency:
In large bowl, combine 2/3 cup
water and meringue powder; whip with electric mixer at high speed until peaks
form. Add 4 cups sugar, one cup at a time, beating at low speed after each
addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and
corn syrup in 3 additions, blending well after each. Add salt and flavorings;
beat at low speed until smooth. 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.
step 2
For thin (spreading) consistency
icing, add up to 4 more tablespoons each water and corn syrup.
NOTE: Changes in Wilton's
traditional recipes have been made due to Trans Fat Free Shortening replacing
Hydrogenated Shortening.
by:http://www.wilton.com/recipe/Snow-White-Buttercream-Icing
Key Lime Butter Cream
Ingredients:
2 cups Buttercream icing or white
decorator icing
4 key limes grated
2 teaspoons lime juice
Makes:
About 2 cups.
Instructions:
step 1
In large bowl, combine
buttercream, lime zest and juice. Beat with mixer until incorporated.
step 2
Keep icing covered with a damp
cloth until ready to use. For best results, keep icing bowl in refrigerator
when not in use. Refrigerate in an airtight container.
by:http://www.wilton.com/recipe/Key-Lime-Buttercream-Icing
Lemon Butter Cream
Ingredients:
1/2 cup solid vegetable
shortening
1/2 cup butter softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups (approx. 1 lb.)
confectioner's sugar sifted
Additional lemon juice or milk
(optional)
Makes:
About 3 cups.
Instructions:
step 1
In large bowl, cream shortening
and butter with electric mixer until light and fluffy. Add lemon juice and
zest; beat well. 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,
if icing is dry, add additional juice or milk and beat at medium speed until
light and fluffy.
step 2
Keep icing covered with a damp
cloth until ready to use. For best results, keep icing bowl in refrigerator
when not in use. Re-whip before using.
by:http://www.wilton.com/recipe/Lemon-Buttercream-Icing
No comments:
Post a Comment