Buttercream icing

Little_Vics

or, you can use it to sandwich digestive biscuits together. Nothing nicer in my opinion!

tootoo

thank you. Will keep in the fridge as I'm bound to use it in the next few weeks anyway.
tootoo

CH27

It freezes really well.

zippychick

ive merged this with our buttercream thread

Zip

Kim_Possible

I wondered if anyone had technique for piping buttercream icing to get stiff defined swirls?

MaggieBaking

A good consistency, a good piping bag and if I make it a little too "loose" and run out of icing sugar I'll let it sit in the fridge for a few minutes to stiffen up.

If you mix it with a wooden spoon it has a stiffer consistency, with a hand whisk it creams up nicely, so I will add more icing sugar to strengthen it a little

Kim_Possible

Thanks for the tips.
I didn't know if it was the buttercream recipe I've been using or my piping technique or that I simply just need more practise!
This is the buttercream recipe I've been using from hummingbird cookbook:

250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract

This has a lot of icing sugar in it but it does state to beat it for 5 mins + so I don't know if that makes a difference to a stiff consistency?

MaggieBaking

The lots of icing sugar is good to make it stiff - the butter gets warm as you whisk it. Perhaps it's too much milk?

BaileyB

Need to make a lemon buttercream anyone got any tips?

thanks