Hi everyone!!!!
I have three questions for you:
1) What's the best buttercream recipe you guys use (for pure white buttercream) ?? Can you post it, please!?
2) Any ideas on how to make it less sweet?
3) Can I use McCormick's Almond and butter extracts or will they change the color of the icing?
THANKS!!!
Hi ~
1. PURE white buttercream uses all shortening. It is the wilton recipe posted on their site. Alot of people use 1/2 butter , 1/2 shortening instead but it wouldn't be PURE white.
2. Add a pinch of salt. This really helps!!
3. If the extracts are clear, it will not change the color but if they are not, they will change the color slightly.
Hope this helps!!
Julie
1)I use the Wilton Snow-white Buttercream recipe...it can be found in any wilton yearbook
2)Not really sure how to make it less sweet, still trying to figure that one out myself! The wilton recipe mentioned above calls for salt, it helps to cut the sweetness in this recipe. (It makes a big difference if you forget and leave it out!)
3)The almond extract is clear, so it shouldn't affect the color. As for the butter flavoring, I use clear butter flavoring and clear vanilla...I always have a pure white icing!
HTH!
hiya marcia,
McCormicks has a clear vanilla and butter flavoring. Should be there right next to the other stuff.
Hi everyone!!!!
I have three questions for you:
1) What's the best buttercream recipe you guys use (for pure white buttercream) ?? Can you post it, please!?
2) Any ideas on how to make it less sweet?
3) Can I use McCormick's Almond and butter extracts or will they change the color of the icing?
THANKS!!!
Unless extracts are clear, yes they will tint the icing some. I only use pure vanilla in buttercream & it's ends up a creamy white. (BTW, I also use butter which has a slight yellow tint.) I am going to try 1 c. shortening, 1 lb. powdered sugar, 2 Tbsp. milk or water & 1 tsp. vanilla the next time I make buttercream. Before I used 1/2 c. shortening & 1/2 c. butter.
Cream shortening & add sugar 1 c. at-a-time. Add liquid ingred. & mix well, beating another min. or so to desired consistency. If wanting to ice cake, thin with 2 tsp. milk/water per cup of icing. Recipe makes about 3 cups.
I've tried adding a little salt to lessen the sweetness.
HTH,
bakersofcakes
Oh! ...almost forgot! I use "popcorn salt"! It's a little trick I learned on this site. It breaks down faster a gives great results. Also, I put my salt and flavorings in while I am whipping the meringue powder (towards the end of this step). It helps me to avoid "overbeating" the icing.
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