Friday, 12 April 2013

Buttercream icing

I usually find a non-slip icing bag fitted with a 1M metal star shaped nozzle works best for piping this. To fill the icing bag I usually put it in a cup and stretch the edges over it so I don’t have to hold it open and fill it at the same time. Pack the icing down firmly with a teaspoon to avoid air bubbles. Don’t be tempted to add too much colouring, it will make the icing somewhat sweaty and mottled in colouring.

You will need:

-         450g butter
-          450g icing sugar
-          170ml boiling water
-          1 tbsp vanilla extract or other flavouring
-          170g caster sugar
-          3 tbsp powdered egg whites (can be found on the internet as ‘meriwhite’ or Dr Oetker has a version that can be found in most supermarkets in the baking aisle)

1.       Add the boiling water, caster sugar and powdered egg whites to a very clean metal boil, whisk a little then add the flavouring and continue to whisk until stiff peaks form.

2.       Cream together the butter and icing sugar in a separate bowl, then combine the two mixtures and beat until they come together to form a shiny, fluffy buttercream that will hold its form when piped or spread. The mixture may curdle at first – keep beating and it will come together. Set the buttercream aside until needed, but do not refrigerate it. The icing can be frozen.

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