Buttercream problem
 

Hello,

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.

Using electric beater, the icing sugar just won't dissolve no matter
how long I beat. The butter almost melted after such a long beating
time.

Using another method of blending the mixture before beating to fluffy
state, the mixture turned into liquid form before I could beat it to
soft or firm peak.

Just wonder where did I go wrong? Advice badly needed.

Thanks.

Kim

Buttercream problem
 

Buttercream problem
 

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

i tend to not use a recipe but i always start with 500g of butter, whip until light and fluffy then gradually add the icing sugar slowly i also use a little of lemon juice this will help cut back on the sweetness of the icing you can also add a little vanilla extract, you can also add a flavouring like orange oil or strawberry i use chocolate making flavours banana is a great one...you will always tend to get a slight grit in the icing....you can also try passing it through a extra fine sieve before you start making the buttercream..
i hope this helps good luck

Buttercream problem
 

I use the recipe on the side of the Dominos Confectioners sugar box as
follows:

Buttercream Frosting
1 lb. or 1 pkg. Domino Confectioners Sugar
1/2 cup butter or margarine, softened
3-4 tablespoons milk
1 teaspoon vanilla

Combine in large bowl, with mixer at low speed., confectioners sugar,
butter, milk and vanilla.
Beat at medium speed 1 - 2 minutes until creamy.
If desired, add more milk until frosting is spreading consistency.
Makes enough to fill and frost 2-layer cake, 13x9x2 inch sheet cake or 24
cupcakes.


> wrote in message
ups.com...
> Hello,
>
> 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.
>
> Using electric beater, the icing sugar just won't dissolve no matter
> how long I beat. The butter almost melted after such a long beating
> time.
>
> Using another method of blending the mixture before beating to fluffy
> state, the mixture turned into liquid form before I could beat it to
> soft or firm peak.
>
> Just wonder where did I go wrong? Advice badly needed.
>
> Thanks.
>
> Kim
>

Buttercream problem
 

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

Buttercream problem