Monday, 11 February 2013

Butter Cream Icing (without whip machine)

Butter Cream Icing (without machine)
Hi Friends,

My relation with icing is very strange. I look at the icings especially whipped cream icing on the cakes very anxiously as i always wanted to decorate my cakes. But searching for whipping cream in Delhi is not a  child's play. So after so many failures (read next post) I chose easy peasy Butter-cream icing. I read the recipes so many times but never tried it as i always felt that butter will overpower and may be feel like eating butter. But i when i saw on so many blogs that this is a fool proof icing then i tried my hands on it. It came out so good. I am not having any blander or whipper so used hands to make it. I gave 30 seconds to 1 min break in between as hands started paining like anything. But finally i made the icing. Consistency is very important in this. Few drops of water/milk can make it stiff to loose. So be careful. For exact white color icing use unsalted butter. I was having 2 tbsp home made butter in my hand so tried it. It was shining white color icing. I kept it overnight in the kitchen and in the morning don't know how the box was overlapped. Then again i made the icing but this time with salted butter. It was not bad at all though color was not that white. So here i am here with the recipe of Butter Cream icing with salted and unsalted butter. 

Ingredients:-


Butter - 50 gm
Sugar - 100 gm
Vanilla Essence-1 tsp
Any food color- 2 drops or a pinch
warm Milk or water- 2-3 tsp


Method:-

Take salted butter in a bowl

cream it with a spoon for 1 min

add 1/2 of the icing sugar and Beat it for one min

Add remaining icing sugar and beat again for 1 min
(i changed the bowl here as it was small)

  
till smooth

 again beat it till smooth and creamy

add vanilla 

and beat it for one min

Your icing is done

You can add 1 tsp milk/warm water to make it thin

DONE DONE DONE


Icing with unsalted white butter
 

 

 

 


Icing with Unsalted Butter

Icing with Salted butter

Frosted the cake

Icing with yellow color

Notes:-

  1. Butter should be on room temperature otherwise it will take long to cream it.
  2. Add sugar 1/4 of the quantity at a time. It would be easy to whip it.
  3. Add warm water or milk to loose the consistency. It should not to be too hot or cold.
  4. You can add any of your favorite flavoring in it.
  5. You can even use puree of fruits like mango or strawberry for flavoring and coloring.

HOPE YOU WILL LIKE IT

Love

PariCash

4 comments:

  1. For most recent information you have to pay a quick visit world-wide-web and
    on world-wide-web I found this website as a best website for most up-to-date updates.



    my web blog - read more here

    ReplyDelete
  2. Hii tanx a lot fr d recipe... may I know which butter to use from stores?

    ReplyDelete
  3. Change the color of this text. What's wrong here?

    ReplyDelete
  4. Change the color of this text. What's wrong here?

    ReplyDelete