My friends have been raving about my delish and perfect buttercream icing. Honestly I cannot lie that I absolutely love it myself, sooo yummy. If you are looking for a recipe, you may want to try this one. I will share step-by-step instructions and tips on how to make a beautiful buttercream icing that your diners will definitely ask for more. When you are done, you will have a beautiful, white buttercream texture that you have been looking for.
- 250 gram vegetable shortening, leave at room temperature. If you forget, you may microwave the butter for about 15-30 seconds, but no more than 30 seconds. You want the shortening to be soft, not melted
- 1/2 cup of milk (any kind, skim or full cream)
- 1kg of icing mixture sugar, aka powdered sugar or confectioner sugar
- dash of salt (but most of the time i didn’t add any, so optional)
- if you like vanilla flavour in it, you may add 1-2 teaspoon of vanilla essence
- Place the shortening in a large mixing bowl. Using an electric mixer, beat the shortening until soft and fluffy (approximately 7 mins). If you think the beating process is too long, I recommend you to use a standing mixer with the bowl attachment. However, if you do not have one, do not worry hand mixer still works, i use it all the time, The longer you can beat the shortening, the better it would be. I just like my shortening to be really fluffy before I add any powdered sugar into it.
- After that, add in icing sugar, one cup at a time until the mixture has mixed through before adding another cup, alternating with milk 1 tablespoon at a time (I usually add 2 cups of powdered sugar the follow by a small splash of milk, repeat this process until the sugar is finished). If the icing is too stiff, you can always add more milk, just be careful not to add too much at a time otherwise your icing will split (don’t worry, if this happens, you can add more icing sugar, gradually until the icing becomes smooth again and loses its runny or watery quality). For a finish, you want to look for a smooth and pipeable or spreadable consistency. It should be a a little firm when you touch it.
- Use a spatula to ice your cake or scoop into a piping bag fitted with the appropriate tip
- It is important to keep your buttercream covered with plastic wrap when you are not using it. This is to prevent the icing losing its moisture and turns hard. If you find the consistency is changing (becomes harder), you can always beat it for a minute or two to soften it. Add additional milk if necessary, only 1teaspoon at a time, not too much otherwise your icing will split.
- To store it, I currently double-wrap the remaining icing with plastic wrap and then put it in the fridge in a resealable bag (or container) and check that it is airtight. This can store up to a month but I do recommend you to use it within two weeks to retain the flavours. To use the icing, you just have to add a dash of milk and beat it using electric mixer until smooth again. Other bloggers on the Internet have mentioned that you can also freeze the icing up to six months, but again the taste may not be the same as the fresh one.