Difference between revisions of "Buttercream Icing"
m (clean up, removed: {{Wikifiedrecipe}}) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by 2 users not shown) | |||
| Line 3: | Line 3: | ||
== Description == | == Description == | ||
| + | Buttercream Icing <ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, Inc.|isbn=9781570620898|pages=138}}</ref> <ref>{{cite journal|url=http://http://www.tasteofhome.com/recipes/Gingerbread-Cookies-with-Buttercream-Icing |title=Country Woman Christmas Annual|year=1997|pages=35|publisher=Taste of Home|work=}}</ref> 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== |
| − | + | <References/> | |
| − | |||
| − | [[Category: | + | [[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.
