Thursday, June 7, 2007

Buttercream Icing

Per request here's the recipe I used for buttercream icing ;

1/2 cup unsalted butter, softened but not melted
2 & 1/4 cup confections' sugar, sifted
1/2 tsp. vanilla

Place butter in a mixing bowl and beat until pale and creamy. Gradually beat in sifted confectioners' sugar and vanilla. After that is mixed well, add 1 TBS. hot (boiled but not boiling) water. Beat to give a soft peak consistency. Use immediately or cover and chill until needed. Bring icing back to room temperature before use.

1 comment: