Servings : 2 cups of frosting
The perfect frosting/icing for cakes, this is the ideal kind of frosting for decorating.
Ingredients
- 3/4 cup butter, softened (150gm) (5oz)
- 2 cups confectioner's (icing) sugar (250gm) (8oz)
- 1 tsp. vanilla essence
- 2 tsp. hot water
Instructions
Beat together the butter and icing with a mixer until well combined, smooth and creamy.
Add the vanilla and hot water.
Beat some more and use!
If you want it to have a chocolaty taste and colour, substitute the vanilla essence with 2 tbsp. cocoa powder. For a different colour, just add a few drops of the colour of your choice and mix.
thankyou fauzia baji for
thankyou fauzia baji for sharing this recipe.. i just want to know what brand of icing sugar do u use? My butercream is gritty in texture. hating it.. 🙁 spoiled my cupcakes.. 🙁
W/Salaam, I honestly do not
W/Salaam, I honestly do not have a brand name that I can think of, normally I pick whichever is in stock at the supermarket. Where are you based? Different countries would have different brands.
Salam Fauzia
Salam Fauzia
Can I add vanilla essence later?
Thanks
W/Salaam, yes you can.
W/Salaam, yes you can.
Salams Sister Fauzia,
Salams Sister Fauzia,
I love all your recipes. They have helped me alot (:
I also have a question, can you teach us how to make fondant? Well if you have the recipe…
Thank You xo
W/Salaam, thank you. Sorry at
W/Salaam, thank you. Sorry at the moment I do not have a fondant recipe.
Hi how long we can keep this?
Hi how long we can keep this?
It should last up to a month
It should last up to a month if refrigerated. Just whip it well before next use to make sure it is smooth again.
Thanks Dear
Thanks Dear
Salam, I just want to know
Salam, I just want to know why my oil paper piping bags are
tearing while decorating? Is it bcz of wrong mixture of butter cream? I found some oils removing from the butter cream too.. plz share ur idea regards this
W/Salaam, if oil is being
W/Salaam, if oil is being released from your buttercream, could be that the butter used is not very good. It should be a solid butter that softens at room temperature but doesn’t melt at room temperature. Also you could benefit from using plastic piping bags instead of paper.
Thnq fauzia
Thnq fauzia
Can I add milk to this recipe
Can I add milk to this recipe? If so for how long I can store the decorated cake without refrigherating ?
You can if you want the
You can if you want the frosting of a thinner consistency. Once milk is used, I would not recommend you leaving the cake out for longer than a day.
Ok, thnx dear fauzia
Ok, thnx dear fauzia
Hi Fauzia,
Hi Fauzia,
Can I use this buttercream frosting to cover the cake before applying fondant? Does it stiffen enough? Is it a crusting or non-crusting recipe?
Thank you for your help
Hi, yes you can. It does not
Hi, yes you can. It does not crust.
Dear fauzia
Dear fauzia
I made the frosting with salted butter and icing sugar ..i beat it for 5 minutes but it was still filling granular ..salty also because of the butter i think..can i reduce the amount of icing sugar keeping the amount of butter same because it was tasting too sweet…
Did you use icing sugar or
Did you use icing sugar or did you grind regular sugar and use?
Dear fauzia
Dear fauzia
I had used icing sugar
Try changing the brand of
Try changing the brand of icing sugar, usually when the texture is grainy then the fault mostly lies in the type of sugar used.
Sometimes My icing getting too soft while piping and couldn’t get proper shape. Why is that? And how to get non sticky(crust) icing? Thank you
Could be that you live in warmer weather and the butter ends up melting too quickly thereby making the frosting runny.