Difference between revisions of "Buttercream Icing"
RealRecipes (talk | contribs) m (Text replace - "Category:World Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 13: | Line 13: | ||
*flavouring; common: vanilla extract (optional: Kahlua, or Grand Marnier) | *flavouring; common: vanilla extract (optional: Kahlua, or Grand Marnier) | ||
| − | == | + | == Procedures == |
Blend the first 3 listed ingredients, then put them in a double boiler to heat. | Blend the first 3 listed ingredients, then put them in a double boiler to heat. | ||
| Line 27: | Line 27: | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
| − | |||
Latest revision as of 08:10, 14 July 2012
Description
Buttercream Icing [1] [2] is a creamy smooth frosting, great for decorating.
Ingredients
- 3 egg whites
- 1 cup sugar
- 2 tablespoons corn syrup
- 5/8 cup sweet butter, softened
- flavouring; common: vanilla extract (optional: Kahlua, or Grand Marnier)
Procedures
Blend the first 3 listed ingredients, then put them in a double boiler to heat. Heat until the sugar has dissolved, then remove from heat and whip for a marshmallow consistency. Whip the butter. Take the whipped first 3 ingredients, continue to whip, and slowly blend the whipped butter into it. Season the buttercream icing with any one of the listed flavourings.
References
- ↑ Brown, Edward Espe (1986). 25th Anniversary Edition the Tassajara Bread Book. Shambhala Publications, Inc.. pp. 138. ISBN 9781570620898.
- ↑ Country Woman Christmas Annual. Taste of Home. 1997. pp. 35. http://http://www.tasteofhome.com/recipes/Gingerbread-Cookies-with-Buttercream-Icing.
