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The Cook

On 26 Jul 2006 01:42:57 -0700, wrote:

>
>Mike H wrote:
>> wrote in news:1153810844.799264.284690
>> @i3g2000cwc.googlegroups.com:
>>
>> > I would really appreciate some advice on making buttercream.
>> >
>> > I have tried making simple buttercream using the recipe of sugar,
>> > butter, and heavy cream or water, but was not successful.
>>
>> WHat is the recipe you're using, with measurements?
>
>For the first method:
>
>115g butter, softened
>250g icing sugar
>2 tsp boiling water or milk
>1 tsp vanilla essence
>
>When the sugar didn't dissolve, I added more milk, thinking it will
>help. I didn't record how much was added.
>
>For the second method (using blending first):
>
>Mocha buttercream : 4 tbsp instant coffee powder
> 4 1/2 tsp water
> 8 tbsp unsalted butter, room temp
>(used 113g)
> 1 1/4 cups icing sugar (used 150g to
>make it less sweet)
> 3/4 cup + 2 tbsp heavy cream, chilled
>(used 210ml)
>
> Thanks.
>
>Kim

Are you using icing sugar, also known in the US as powdered sugar or
confectioners sugar? It is not granular, but like a powder.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974