Buttercream icing

Stephb1986_2

Add a dash of milk that helps I made some at the weekend and it worked well with a bit of milk

HTH

Steph xx

zippychick

ive merged this with our buttercream thread
Zip

LolaLemon

hia, can i just say, if you are making any of these for bake sales etc or giving to people you dont know very well, make sure they are aware that you use fresh milk in your buttericing.
i bought 2 from uni for children in need, and 2 that where just icing and water type icing (for my son). i ate 1 of mine on the train home (hours journey).. got to a stop and the train door wouldnt close.. as this was happening, my throat began to close up due to their being milk in the butter icing..... as silly as it sounds, i never ever knew milk was sometimes added to buttericing and ive been making buttericing for over 15 years... and always searching out new flavours/methods for making it... not in one of my vast recipe books have i ever seen it either!
from this one little cake, i went from having a bad intolorance to some cows milk related products to having a 'proper' life threatening allergy to cows milk!
i now cant eat many sweets (fudge, toffee, cakes, cream of soups etc) wheras before i could have a little in moderation, and 'put up' with the sore stomach that i would get a while later...

my best buttericing is always made in the stork tub, some stork, dump the icing sugar in, add vanilla extract and mix slowly until all the icing is mixed and then mix fast until no stirk bumps, taste, if too buttery add more icing, and vice versa.... i made a banana loaf and took to work, i just dumped a load of the buttericing at the side and sliced the loaf up and then broke it up into chunks so we could dip into the icing... someone liked the container when the loaf was done!


anyone know how long buttericing lasts in the fridge?

MrsCrafty

I used this recently for my DD's birthday cupcakes and it works. It's not sickly sugary and you can freeze it as I did and it defrosts perfectly.

I didn't follow the recipe for the white sauce, just made up my own with flour & milk.

http://www.ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling.html

I don't think I could ever use normal buttercream again. Far too sickly.

greenbee

Stephb1986 wrote: »

Add a dash of milk that helps I made some at the weekend and it worked well with a bit of milk

HTH

Steph xx

Just remember that although butter is stable at room temperature, milk isn't, so if you add milk then you will need to keep it (and any cakes it is on) in the fridge - which is why I use water as I tend to bake in industrial quantities. All buttercream can be frozen - I make it plain in bulk and colour it up as needed.

If you want to make a non-dairy version, remember to use vegetable fat in your cakes too rather than butter, and if you normally add milk to the cake batter you will have to replace this too. If I'm selling cakes I usually state that they contain dairy, eggs, wheat, sugar, various food colourings and are not guaranteed nut free. If people are eating them in my home I expect them to ask what the ingredients are or to have told me they have an allergy. If I am making for other people, again I expect them to have told me if they have an dietary requirements so I can either decline to make them if I don't have an appropriate recipe or take it into account - but it is down to them to make sure that they answer any questions about ingredients.

Commercially made buttercream has to contain butter, or be described as non-dairy or buttercream-style topping.

tootoo

Hello all,
I've made cupcakes this morning and iced them with buttercream. I have however made too much buttercream. Any idea whether it freezes or how long it would last in the fridge?

Thank you
Tootoo

madnotstupid

if it's just butter and sugar it'll keep in the fridge for as long as the butter would have - certainly a few weeks, if not longer. Don't know about freezing it, have never tried, but then butter freezes ok, so why not?

carrielovesfanta

You can freeze it, i've done it before

Julie67

It freezes really well:D

spandles

Yep, I have some leftover buttercream in the freezer now. The last pot kept for a couple of months. It will need a good stir once defrosted to make it pliable and the right colour.

You can also freeze your cupcakes, un-iced, as well!! I find glace icing sets quicker on frozen cakes, it doesnt run down the sides as much if I have made it too runny. HTH.