Butter Cream Icing Recipes
hi i'm emily tatuk from the wilton test kitchen today i'm here to show you wilton's classic buttercream it's a greatrecipe because it's soft enough that you can spread it on your cake but it'ssturdy enough that you can make all those beautiful decorations like bordersand writing on topic of your cake there are a few types of equipment you need forthis you'll need a stand mixer like the one i have here or a hand mixer you'll need your paddleattachment not your wisk you'll need a sturdy silicon spatulalike this one and it's always great to have a fewmeasuring tools on hand just in case
some of the ingredients you'll need for this recipeare half a cup of butter or one stick you'll need half a cup ofvegetable shortening 1 teaspoon clear vanilla extract fourcups of sifted confectioners sugar and twoto three tablespoons of milk if you want to make this a chocolatebuttercream you can add three quarters cup cocoa powder and an additional 1 to 2 tablespoons of milkdepending on the consistency of your buttercream so let's get started first i'm going to addmy butter in my shortening
this can go right into my bowl and theimportant thing with this is you want to make sure that your butter is completelysoftened you don't want to come out in the fridgeand still be firm because you want your shortening and your butter to be well combined i'm putting on my paddle attachment i'm going to start onmedium to medium low i'm just going to get these nice and combinedit's really important when making buttercream to continuously scrape down the sides of your bowl so youdon't have a big hunk of shortening or
butter at the bottom you want to make sure everything is nice andevenly incorporated so i'm going to stop my mixer wrong way and just give it a nice little scrape off my paddle i want to make sure that everything is in there like that, it's really good to scrape the bottom of your bowl too just so everything can mix in let's start it up again and now that mybutter and shortening is really combined i'm going to add my vanilla extract sothis is one teaspoon again
just go right in with that and mix untilit's really nice and combined that looks great so i'm actually going to move my mixture down to low and start adding myconfectioner sugar you want to have your speed on lowbecause as everyone has done it once in their life if youhave it high and you put something like flour or confectioners sugar in a bowl it's justgoing to go right in your face so make sure that it's on low i'm going to gohalf a cup at a time it's important to do this in reallysmall
increments because you don't want alumpy buttercream you want it really smooth andreally glossy and that feel on your tongue it's justgreat it's going to keep adding and i'll do the next addition when thingsstart to get a little dry and don't be concerned your butter creamwill look dry that's normal that's why we're going to add milk at theend and as i mentioned before if you wanted to make this a chocolatebuttercream i would take the cocoa powder and i would sift it in with myconfectioners sugar
and that way you won't have any lumps oranything and it'll just be nice and smooth okay so we'll just keep adding alright my buttercream is looking prettydry and clumpy but don't be concerned this is exactly what it's supposed tolook like you can tell my mixer is getting a little tired but don't worry alright so that's the rest of it, all in and i'm going to add my one to two
tablespoons of milk i'm going to do thisslowly because you don't want to add too much about a tablespoon alright it looks like it needs both the tablespoons and from here i'm going to turn it off and i'm actually gonna scrape my bowl againa lot gets stuck to your paddle just make sure to get all that off andagain really get down there and get the bottom and the sides you don't want anything unmixed. alright this looks great i'm going to turn my mixer
up to about medium now and really get it going and you'll see how quickly it goes from kind of a lumpy mess to this smooth creamy consistency it'sreally cool so we're just about there i now have medium consistencybuttercream if you're not going to use it right awaymake sure to put in an airtight container and put in your refrigerator it'llstay for two weeks before using it bring it back to room temperatureput it in your bowl and beat it well
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