Butter Icing

ka7e

I know it's an old thread, but if you have a food mixer you can beat the icing until it goes white. It tastes more creamy than buttery - and it goes a bit further, too!
Also, if you add a tsp of hot water, it not only mixes quicker, it also helps minimise the icing sugar "cloud".

Raspberry_Swirl

I tried making some butter cream icing the other day and it was really runny. I kept adding icing sugar to the mix but nothing happened!

Do I just need to perseveer with the beating (by hand) and it'll thicken eventually?

snowmaid

Raspberry_Swirl wrote: »

I tried making some butter cream icing the other day and it was really runny. I kept adding icing sugar to the mix but nothing happened!

Do I just need to perseveer with the beating (by hand) and it'll thicken eventually?

The best to do is cream (beat) your soft butter, add the icing sugar and add DROPS of water at a time. Bit time consuming, but you are likely to end up with the consistency you want.

Raspberry_Swirl

snowmaid wrote: »

The best to do is cream (beat) your soft butter, add the icing sugar and add DROPS of water at a time. Bit time consuming, but you are likely to end up with the consistency you want.

I had been just chucking it all into a bowl and mixing! thanks

Burp_2

Hiya,

I want to make some old school fairy cakes tomorrow and pipe the butter icing into them to make them perfect!

Any tried and tested butter icing recipes (quantities etc) with the consistency suitable for piping that you suggest?

Burp x

Cinny91

I use magnolia bakery butter cream when I make my buns.

http://www.accordingtolayla.com/pdfs/wk21vancupcakes.pdf

the recipe for the buttercream is on the second page. It's 99.999% Sugar at a guess! always a hit though.

Burp_2

Cinny91 wrote: »

I use magnolia bakery butter cream when I make my buns.

http://www.accordingtolayla.com/pdfs/wk21vancupcakes.pdf

the recipe for the buttercream is on the second page. It's 99.999% Sugar at a guess! always a hit though.

never thought of looking in that book ... it's somewhere in my bookshelf - what a blonde! Thanks!

Burp x

Cinny91

Burp wrote: »

never thought of looking in that book ... it's somewhere in my bookshelf - what a blonde! Thanks!

Lucky! I keep on eyeing the recipe books up on amazon.

toffee65

I've noticed the 'in' thing at the moment is those pretty cup cakes with the generous swirl of pink/lemon butter icing and then decorated with flowers or silver balls.

Well I am wondering how to make the lightest butter icing?

I want to have a go myself at making a cup cake that looks and tastes MMmmmm but light as anything.

My mother used to do butter icing but heck it was sickly and I'm sure she used so much butter compared to icing sugar that eating just one would've weighed you down for a week.

Pink.

Hi toffee,

I usually top fairy cakes with icing made with water as I find butter icing a bit heavy. There's an earlier thread with recipes for butter icing that should help so I'll add your post to it to keep the replies together.

Pink