Buttercream Icing-2 ways
Recipe from Williams-Sonoma Guide to good Cooking 1996 and the other is from my catalog of recipes in box on a shelf.
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- 2/3 c
- granulated sugar
- 4 large
- egg yolks, at room temperature
- 1 Tbsp
- 1 c
- unsalted butter, room temperature, cut into pieces
- 1 1/2 tsp
- vanilla extract
VANILLA BUTTERCREAM FROSTING WILLIAMS-SONOMA
In a metal bowl, whisk together the sugar, egg yolks and water. Set the bowl over a saucepan of simmering water. So not allow the bottom of the bowl to touch the water. Whisk constantly until the mixture reaches 170^ on a candy thermometer, about 4 minutes.
1 c. solid Crisco shortening
1/2 teaspoon vanilla extract
1/2 teaspoon butter extract
3 Tablespoons powdered coffee creamer
1/4 c. warm water, plus more if needed
4 cups powdered sugar
Slowly add the powdered sugar 1 cup at a time,mixing on low speed.
You may need a little more water depending on consistency of icing you want.
This does not need to be refrigerated.
For coconut flavor:
omit 1 Tablespoon of water and whisk in 3 Tablespoons canned sweetened cream of coconut and 1 teaspoon coconut extract and 1/2 cup of toasted shredded coconut.
Stir in 2 teaspoons instant espresso powder
For Orange flavor:
Add 1 Tablespoon grated orange zest and 1 teaspoon orange extract