buttercream icing
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Buttercream Icing
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Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 starAverage of 889 ratings: 4.6 stars
Difficulty Level: EasyAverage of 706 reviews
698 Reviews//Post a Review218 Questions//Post a Question
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save to recipe boxOur Buttercream Icing recipe is perfect for spreading or decorating. Follow ourinstructions to make it the ideal consistency you need.
Ingredients:
1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 1 teaspoon clear vanilla extract
Easy-Add clear vanilla extractAdd to shopping list clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.) 2 tablespoons milk
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Makes:
About 3 cups of icing.
Instructions:Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Graduallyadd sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of
bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beatat medium speed until light and fluffy. Keep bowl covered with a damp cloth untilready to use.
Step 2
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in anairtight container, this icing can be stored 2 weeks. Rewhip before using.
Step 3
For thin (spreading) consistency icing,add 2 tablespoons light corn syrup, water ormilk.
Step 4
For Pure White Icing (stiff consistency),omit butter; substitute an additional 1/2 cupshortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4tablespoons light corn syrup, water or milk to thin for icing cakes.
Icing Consistency
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If the consistency of your icing is not right, your decorations will not be right either.Just a few drops of liquid can make a great deal of difference in your decorating results.Many factors can affect your icing consistency, such as humidity, temperature,ingredients and equipment. You may need to try using different icing consistencieswhen decorating to determine what works for you.
As a general guideline, if you are having trouble creating the decorations you want andyou feel your icing is too thin, add a little more confectioners' sugar; if you feel your
icing is too thick, add a little more liquid.
In royal icing recipes, if adding more than 1/2 cup confectioners' sugar to thicken icing,also add 1-2 additional teaspoons of Meringue Powder.
Options
Option 1: Stiff Icing
Stiff icing is used for decorations such as flowers with upright petals, like roses,carnations and sweet peas. Stiff icing also creates your figure piping and stringwork. If
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icing is not stiff enough, flower petals will droop. If icing cracks when piped out, icingis probably too stiff. Add light corn syrup to icing used for stringwork to give stringsgreater elasticity so they will not break.
Option 2: Medium Icing
Medium icing is used for decorations such as stars, borders and flowers with flat petals.If the icing is too stiff or too thin, you will not get the uniformity that characterizesthese decorations. Medium to thin icing is used for icing your cake. Add water or milk
to your icing recipe to achieve the correct consistency.
Option 3: Thin Icing
Thin icing is used for decorations such as printing and writing, vines and leaves. Leaveswill be pointier, vines will not break and writing will flow easily if you add 1-2teaspoons light corn syrup to each cup of icing.
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Pinwheel Cookies
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Difficulty Level: Medium
Average of 2 reviews
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Ingredients:
3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 1 1/3 cups granulated sugar 2 eggs 2 teaspoons vanilla extract
Easy-Add vanilla extractAdd to shopping list vanilla extract
2 ounces unsweetened chocolate , melted and cooled Assorted Colored Sugars
Easy-Add Assorted Colored SugarsAdd to shopping list Assorted Colored
Sugars
Makes:
About 5 dozen cookies.
Tools:
Perfect Results 15 1/4 x 10 1/4 Medium Cookie PanEasy-Add Perfect Results 15 1/4 x 10 1/4 Medium Cookie PanAdd to shoppinglist Perfect Results 15 1/4 x 10 1/4 Medium Cookie Pan
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Instructions:
Step 1
In large bowl, stir together flour, baking powder, and salt. In large bowl, beat butter andsugar with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at atime, beating after each addition; add vanilla. Add flour mixture and beat on low until
just combined.
Step 2
Divide dough in half. Form 1 half into 4 in. by 4 in. square; wrap in plastic wrap and setaside. Return other half to mixer; add melted chocolate to dough in mixer and beat justuntil combined. Form chocolate dough into 4 in. by 4 in. square and wrap in plasticwrap. Refrigerate both doughs at least 30 minutes.
Step 3
On parchment paper, roll vanilla dough into a 16 in. x 12 in. rectangle about 1/8 in.thick. On another sheet of parchment paper, roll chocolate dough into a 16 in. x 12 in.rectangle about 1/8 in. thick. Place chocolate dough over onto vanilla dough; peel away
parchment. Cut dough horizontally in half. Roll each half into a tight log. Roll incolored sugar to coat. Wrap in plastic wrap and refrigerate 3 hours or overnight.
Step 4
Preheat oven to 350F. Line cookie sheets with parchment paper. .
Step 5
Slice logs into 1/4 in. pieces. Space 1 in. apart on cookie sheet. Bake 8-10 minutes, oruntil vanilla dough is lightly golden.
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Snowflake Shortbread Cut-outs
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Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 starAverage of 2 ratings: 4.5 stars
Difficulty Level: Somewhat EasyAverage of 1 reviews
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Ingredients:
1 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1 cup solid vegetable shortening 2 1/2 cups confectioners' sugar 1 tablespoon clear vanilla extract
Easy-Add clear vanilla extractAdd to shopping list clear vanilla extract
Royal Icing Gold Pearlized Sugarand
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ortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/includes/sharepage-jquery.cfm?title=Snowflake%20Shortbread%20Cut%2Douts&image=%2Fims%2Fimage%2Ecfm%3Fid%3D7044A2DF%2DDD85%2D5547%2D60E652376458D4FD%26view%3Dmainhttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://www.wilton.com/recipe/Snowflake-Shortbread-Cut-outshttp://d3w5aos35qel1w.cloudfront.net/ims/image.cfm?id=7044A2DF-DD85-5547-60E652376458D4FD&view=large 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8/13/2019 Buttercream Icing
39/57
Easy-Add Gold Pearlized SugarAdd to shopping list Gold Pearlized Sugar
Ruby Pearlized SugarEasy-Add Ruby Pearlized SugarAdd to shopping list Ruby Pearlized Sugar
Sapphire Pearlized SugarEasy-Add Sapphire Pearlized SugarAdd to shopping list Sapphire PearlizedSugar
Makes:
About 2 dozen cookies.
Instructions:
Step 1
Preheat oven to 325F.
Step 2
In small bowl, combine flour, salt and baking powder. In large bowl, beat shortening,confectioners sugar and vanilla extract until smooth, about 1 minute; add flour mixture,
beating on low speed until incorporated. Do not refrigerate dough.
Step 3
Divide dough into two disks. On lightly floured surface, roll out dough 1/4 in. thick. Cutwith snowflake cutter; carefully transfer cookies to baking sheet using spatula (cookieswill be tender). Reroll excess dough to cut out remaining cookies.
Step 4
Bake 8-11 minutes or until very light golden around edges. Remove to cooling grid;
cool completely.
Step 5
Outline and fill in with white royal icing; let dry. Add tip 2 snowflake icing outlines;sprinkle with pearlized sugars; let dry.
Wilton Home:Recipes
Butter Cake
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8/13/2019 Buttercream Icing
40/57
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Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 starAverage of 108 ratings: 4.4 stars
Difficulty Level: EasyAverage of 72 reviews
72 Reviews//Post a Review45 Questions//Post a Question
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save to recipe boxThis cake has a firm, moist texture that makes it perfect for tiered designs. We've addedalmond flavor to give it a richer taste everyone will love.
Ingredients:
1 1/2 cups butter, room temperature 2 1/2 cups granulated sugar 5 eggs 1 teaspoon pure vanilla extract
Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract
3/4 teaspoon No Color Almond Extract
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8/13/2019 Buttercream Icing
41/57
Easy-Add No Color Almond ExtractAdd to shopping list No Color AlmondExtract
3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup milk
Makes:
About 7 1/2 cups cake batter.
Instructions:
Step 1
Preheat oven to 350F. Spray pans with vegetable pan spray, or use Cake Release.
Step 2
In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time,mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with
baking powder and salt. Add flour mixture alternately with milk, starting with the flour;mix well. Pour into prepared pans.
Step 3
Refer to baking chart, for baking times and temperatures for specific pans.
Step 4
Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.
Classic White Cake
http://www.wilton.com/recipe/Butter-Cakehttp://www.wilton.com/recipe/Butter-Cakehttp://www.wilton.com/recipe/Butter-Cakehttp://www.wilton.com/recipe/Butter-Cakehttp://www.wilton.com/recipe/Butter-Cakehttp://www.wilton.com/recipe/Butter-Cakehttp://www.wilton.com/recipe/Butter-Cakehttp://www.wilton.com/recipe/Butter-Cake -
8/13/2019 Buttercream Icing
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Difficulty Level: Somewhat EasyAverage of 4 reviews
4 Reviews//Post a Review0 Questions//Post a Question
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Ingredients:
3 cups sifted cake flour 1 tablespoon baking powder 1/2 cup (1 stick) butter or margarine , softened 1 1/2 cups granulated sugar 1/2 teaspoon vanilla extract
Easy-Add vanilla extractAdd to shopping list vanilla extract
3/4 cup milk 5 egg whites
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on.com/recipe/Classic-White-Cake-1http://www.wilton.com/recipe/Classic-White-Cake-1http://d3w5aos35qel1w.cloudfront.net/ims/image.cfm?id=0984553C-AB65-B2DF-CDE012FED74AED0E&view=large 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Makes:
About 12 servings.
Tools: 9 in. Round Pan(makes 2 individual cakes)
Easy-Add 9 in. Round PanAdd to shopping list 9 in. Round Pan
Instructions:
Step 1
Preheat oven to 350F. Spray two 9 in. round pans with vegetable cooking spray.
Step 2
In medium bowl, sift together flour and baking powder; set aside. In large bowl, beatbutter and sugar with electric mixer until light and fluffy; add vanilla and beat well. Addflour mixture to butter mixture alternately with milk; beat well after each addition. Inseparate bowl, beat egg whites until stiff but not dry; gently fold into batter. Divideevenly into prepared pans.
Step 3
Bake 33-38 minutes or until toothpick inserted in center of cake comes out clean. Cool10 minutes in pan on rack; remove and cool completely before decorating.
Basic Yellow Cake
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http://www.wilton.com/store/site/department.cfm?dc=2.15.1http://www.wilton.com/store/site/department.cfm?dc=2.15.1http://www.wilton.com/recipe/Classic-White-Cake-1http://www.wilton.com/recipe/Classic-White-Cake-1http://www.wilton.com/recipe/Classic-White-Cake-1http://www.wilton.com/recipe/Classic-White-Cake-1http://d3w5aos35qel1w.cloudfront.net/ims/image.cfm?id=7FD79A68-1E0B-C910-EA01F0FB7DD94630&view=largehttp://d3w5aos35qel1w.cloudfront.net/ims/image.cfm?id=7FD79A68-1E0B-C910-EA01F0FB7DD94630&view=largehttp://www.wilton.com/recipe/Basic-Yellow-Cakehttp://www.wilton.com/recipe/Basic-Yellow-Cakehttp://www.wilton.com/recipe/Basic-Yellow-Cakehttp://www.wilton.com/recipe/Basic-Yellow-Cakehttp://www.wilton.com/recipe/Basic-Yellow-Cakehttp://www.wilton.com/recipe/Basic-Yellow-Cakehttp://www.wilton.com/recipe/Basic-Yellow-Cakehttp://d3w5aos35qel1w.cloudfront.net/ims/image.cfm?id=7FD79A68-1E0B-C910-EA01F0FB7DD94630&view=largehttp://www.wilton.com/recipe/Classic-White-Cake-1http://www.wilton.com/recipe/Classic-White-Cake-1http://www.wilton.com/store/site/department.cfm?dc=2.15.1 -
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Average of 205 ratings: 4.2 stars
Difficulty Level: EasyAverage of 148 reviews
148 Reviews//Post a Review47 Questions//Post a Question
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save to recipe boxUse this simple recipe to create a Basic Yellow Cake. This cake can be used in anycake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can befilled with your favorite filling.
Ingredients:
3 cups sifted cake flour 2 1/2 teaspoons baking powder 1/2 teaspoons salt 1 3/4 cups sugar 2/3 cup butter or margarine 2 eggs 1 1/2 teaspoons vanilla 1 1/4 cups milk
Makes:
Cake serves 12.
Instructions:
Step 1
Preheat oven to 350F. Grease bottom of two 8-inch round cake pans and line withwaxed paper or parchment paper. Sift together flour, baking powder and salt; set aside.Cream sugar and butter together until light. Add eggs and vanilla to creamed mixtureand beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with
milk, beating well after each addition. Continue beating one minute. Spread batterevenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center
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comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; coolcompletely. Fill and frost as desired.
Bolo colcho de noiva
Este bolinho uma verdadeiradelicia,s o creme j dava para comer colher,to bom. muito fofinho no se conseguecomer uma fatia e ficar sem repetir!A receita da Nari,dou-lhe os parabns por estamaravilha de receita! Foi uma optima maneira de festejar o 1 mesinho do meuMiguelito.bjinhos.
INGREDIENTES BOLO
6ovos
250gr aucar
100gr fcula de batata
1 colher (sopa) de farinha
1 colher (ch) fermento
sumo de limo (eu meti mais ou menos metade de um limo pequeno)
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Batem-se as claras em castelo.Depois,sem bater,mistura-se o aucar e a farinha.Depoisde bem mexido juntam-se as gemas,o fermento,a fcula e o sumo de limo.Vai ao fornoem forma bem untada e polvilhada.
INGREDIENTES PARA O CREME
3 gemas
150gr aucar
3 colheres (sopa) maizena
1 pacote de aucar baunilhado
1/2L leite
Poe-se o leite ao lume com a farinha maizena, depois deita-se o aucar e mexe-se bem,quando o creme estiver j espesso, deitam-se as gemas e o aucar baunilhado, mexendosempre. Depois do bolo estar pronto, corta-se ao meio e recheia-se com o creme.Coloca-se o bolo direito e recheia-se a parte de cima e dos lados deste. Por fim polvilha-se comcoco ralado .
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Publicada porSarita emDomingo, Dezembro 16, 2007
GASTRONOMIA _ COMO CONFEITAR UM BOLO NO PASSO A
PASSO.
Ingredientes:
Bolo Po de l Branco
6 ovos inteiros
2 xcaras de acar
3 xcaras de farinha de trigo
1 xcara de gua fervendo
1 colher de sopa de leo
1 colher de sopa de fermento em p
1 pitada de sal
Modo de preparo:
Bater os ovos com o acar por 10 minutos. Adicionar o leo e o sal e bater por mais umpouco. Em outra vasilha misturar o fermento com a farinha. Ir adicionando aos poucos essa
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mistura massa do bolo, alternando com a gua fervente. Utilizar assadeira com fundo
removvel, untando somente o fundo. Assar por aproximadamente 1h:05min 205C. Desligar
o forno e deixar a tampa semi-aberta at o forno esfriar, para o bolo no murchar.
Bolo Po de L de Chocolate
6 ovos inteiros
2 xcaras de acar
2 xcaras e meia de farinha de trigo
1 xcara de chocolate em p
1 xcara de gua fervendo
1 colher de sopa de leo
1 colher de sopa de fermento em p
1 pitada de sal
1 colher de sobremesa de bicarbonato
Modo de preparo:
Bater os ovos com o acar por 10 minutos. Adicionar o leo e o sal e bater por mais um
pouco. Em outra vasilha misturar o fermento, o chocolate, o bicarbonato e a farinha. Ir
adicionando aos poucos essa mistura massa do bolo, alternando com a gua fervente.
Utilizar assadeira com fundo removvel, untando somente o fundo. Assar por
aproximadamente 1h:00min 205C. Desligar o forno e deixar a tampa semi-aberta at o
forno esfriar, para o bolo no murchar.
Calda para Molhar o Bolo
Para molhar o bolo, 600 mL de gua e 3 colheres de sopa de acar + 5 gotas de essncia de
rum. Levar at quase a fervura. Melhor utilizar gelada.
Recheio de Doce de leite
Utilizar uma lata ou pote de doce de leite industrializado de sua preferncia.
Recheio de Creme de Limo
1 lata de leite condensado
Suco de 4 limes
1 caixinha de creme de leite (200 mL)
Modo de preparo:
Bater no liquidificador o leite condensado e o suco de limo at engrossar. Aps adicionar o
creme de leite e bater mais um pouco. Esfriar um pouco para aplicar no bolo.
Recheio de Baba de Moa
1 lata de leite condensado6 gemas peneiradas
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1 vidro de leite de cco (200 mL)
Modo de preparo:
Colocar todos os ingredientes numa panela e ir mexendo at engrossar. No deixar ferver.
Chantilly
Utilizar uma caixinha de chantilly Uh-La-La sabor chocolate e seguir as instrues da
embalagem para preparo. Caso no o encontre, utilize o Amlia, mas durante o preparo ter
que adicionar uma colher de sopa de chocolate em p (de boa qualidade - Nestl ou Garoto).
==> 1 Passo: Ajeitar um aro removvel (de ao inoxidvel) para bolo em cima de uma base de
isopor. Caso no tenha aros em casa, utilize a prpria forma onde foi assado o bolo.
==> 2 Passo: Coloque uma fatia (disco) de bolo de chocolate. Voc pode cortar o bolo de
chocolate com faca grande, ou linhas fortes de costura. bom utilizar uma guia que direcione
os fios ou a faca, para que o corte saia o mais perfeito possvel.==> 3 Passo: Regue o bolo com a calda. preciso regar bem para que o bolo fique bem mido
e mais gostoso. Porm, no se deve regar demais, pois se o bolo ficar escorrendo antes de
cortar, a apresentao no ficar muito adequada.
==> 4 Passo: Coloque o primeiro recheio, que no caso foi o doce de leite.
==> 5 Passo: Espalhe bem o recheio de doce de leite.
==> 6 Passo: Coloque por cima um disco de bolo branco, cortado da mesma forma que o bolo
de chocolate.
==> 7 Passo: Regue novamente esse disco de massa com a calda. Troquei a vasilha para regar,
pois no me acostumei com a anterior.
==> 8 Passo: Coloque o segundo recheio sobre o bolo. No meu caso utilizei o recheio decreme de limo.
==> 9 Passo: Espalhe bem o recheio de limo sobre o bolo.
==> 10 Passo: Coloque um disco de bolo de chocolate sobre o recheio de limo.
==> 11 Passo: Regue novamente com a calda.
==> 12 Passo: Coloque o terceiro recheio, a baba de moa feita de ovos.
==> 13 Passo: Espalhe bem o recheio de baba de moa.
==> 14 Passo: Coloque o ltimo disco de bolo, dessa vez branco. No esquea deregar com a
calda (eu esqueci).
==> 15 Passo: Deixar em geladeira por, no mnimo, 4 horas. melhor deixar overnight.
==> 16 Passo: Retirar o aro e confeitar o bolo. Eu utilizei chantilly sabor chocolate. Coloquei
cerejas para decorar e uma flor de chocolate feita em molde de silicone.
SIGA AGORA AS IMAGENS DE CADA ETAPA, PASSO A PASSO:
1 e 2 Passo
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3 Passo
http://2.bp.blogspot.com/_BV4ROJjgIp0/S-cYhQJz2bI/AAAAAAAAAXo/wojn1ZwDIxY/s1600/forma+2.JPGhttp://3.bp.blogspot.com/_BV4ROJjgIp0/S-cYGpgTU0I/AAAAAAAAAXg/xpbY_mmzLMg/s1600/forma+1.JPGhttp://2.bp.blogspot.com/_BV4ROJjgIp0/S-cYhQJz2bI/AAAAAAAAAXo/wojn1ZwDIxY/s1600/forma+2.JPGhttp://3.bp.blogspot.com/_BV4ROJjgIp0/S-cYGpgTU0I/AAAAAAAAAXg/xpbY_mmzLMg/s1600/forma+1.JPG -
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4 Passo
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5 Passo
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6 Passo
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7 Passo
http://2.bp.blogspot.com/_BV4ROJjgIp0/S-calAR4ZUI/AAAAAAAAAYI/7OY3E63jIHU/s1600/forma+6.JPGhttp://3.bp.blogspot.com/_BV4ROJjgIp0/S-caMnmTgUI/AAAAAAAAAYA/OFW8BNyXfow/s1600/forma+5.JPGhttp://2.bp.blogspot.com/_BV4ROJjgIp0/S-calAR4ZUI/AAAAAAAAAYI/7OY3E63jIHU/s1600/forma+6.JPGhttp://3.bp.blogspot.com/_BV4ROJjgIp0/S-caMnmTgUI/AAAAAAAAAYA/OFW8BNyXfow/s1600/forma+5.JPG -
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8 Passo
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9 Passo
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10 Passo
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11 Passo
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12 Passo
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13 Passo
http://2.bp.blogspot.com/_BV4ROJjgIp0/S-ccc7btwHI/AAAAAAAAAY4/vXE65cpTWBw/s1600/forma+12.JPGhttp://4.bp.blogspot.com/_BV4ROJjgIp0/S-ccLC_G-lI/AAAAAAAAAYw/ppw1wiifLoU/s1600/forma+11.JPGhttp://2.bp.blogspot.com/_BV4ROJjgIp0/S-ccc7btwHI/AAAAAAAAAY4/vXE65cpTWBw/s1600/forma+12.JPGhttp://4.bp.blogspot.com/_BV4ROJjgIp0/S-ccLC_G-lI/AAAAAAAAAYw/ppw1wiifLoU/s1600/forma+11.JPG -
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14 Passo
==> Coloque o ltimo disco de bolo, dessa vez branco. No esquea de regar com a calda
15 Passo
==> Deixar em geladeira por, no mnimo, 4 horas. melhor deixar overnight.
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16 Passo
==> Retirar o aro e confeitar o bolo. Eu utilizei chantilly sabor chocolate. Coloquei cerejas para
decorar e uma flor de chocolate feita em molde de silicone.
http://1.bp.blogspot.com/_BV4ROJjgIp0/S-cd-fW-u8I/AAAAAAAAAZI/D8zzKlt6QIw/s1600/forma+15.JPGhttp://3.bp.blogspot.com/_BV4ROJjgIp0/S-ccv_tuyEI/AAAAAAAAAZA/RzYAJLv2KQo/s1600/forma+13.JPGhttp://1.bp.blogspot.com/_BV4ROJjgIp0/S-cd-fW-u8I/AAAAAAAAAZI/D8zzKlt6QIw/s1600/forma+15.JPGhttp://3.bp.blogspot.com/_BV4ROJjgIp0/S-ccv_tuyEI/AAAAAAAAAZA/RzYAJLv2KQo/s1600/forma+13.JPG -
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AGORA MOS A OBRA!!!
Postado porAlmanaque da Mulher Contempornea s10:24
Um comentrio:
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