(Cream,Icing Frosting)..Depending on where your from, the name varies! People have been using buttercream for hundreds of years in cakes and desserts, but whenever i have it , it gives me a headache and makes me feel like i’ve just commited a mortal sin, so for a while i’ve been playing with the recipie trying to make it taste just as good but be a bit better for me.The Basic Recipie :
1 Cup of Butter ( 8oz) Or 227 Grams.
1/2 Cup Of butter (4oz) or 113.5 Grams
1 1/2 Cups of icing Sugar
1/2 Cup of Plain Flour
5 Drops Of Vanilla Essence*
Add extra essence if you want a stronger flavour, also if you feel its not sweet enough add a tablespoon of icing sugar and mix well until you have the taste to your liking.
How to use it:
Butter has a low melting point so if your adding it to a cake, scone or a baked item, make sure it has been cooled for atleast 50 mins and it well chilled or the mixture will melt.
- Chill your cake.
- Chill your mixture before using to keep a thick consistancy.
- It can be stored for upto 2 weeks if well wrapped ( however mine only ever lasts a day!)
- Keep it smooth by pressing the back of a metal spoon against your mixing bowl, to eliminate lumps.