How Do I Create Butter Icing In The Uk?!

Decorating By Amarjot Updated 5 Dec 2006 , 10:15am by seraphim

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Amarjot Posted 4 Dec 2006 , 2:21pm
post #1 of 8

Hi everyone,
I have just joined this forum today, really out of sheer desperation! After having forgotten my 8 year old brothers birthday, I have decided to make it up to him by making a cake.

Now, I make a mean chocolate cake, but my decorating skills leave a lot to be desired.
I was planning to do an all-round sporty theme, but after being inspired by your gallary, I think I want to try my hand at the frozen butter icing technique..However...

I don't know how to make butter icing, and all the recipies seem to relate to american standards, and ingredients.

Has anyone out there tried and tested butter icing in the UK, using actual measurements, and ingredients i might recognise?

If anyone can help, I would really appreciate it..I only have a few days before I see him again, and I would really like to make him the best cake ever!

Thanks!

7 replies
dodibug Cake Central Cake Decorator Profile
dodibug Posted 4 Dec 2006 , 2:38pm
post #2 of 8

Welcome to CC!

Here are a couple of things that might help with the conversion:

http://www.vaughns-1-pagers.com/science/metric-weight-conversion.htm

http://www.sciencemadesimple.com/conversions.html

Good luck on your cake!

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Narie Posted 4 Dec 2006 , 2:49pm
post #3 of 8

I'm bumping this up in hopes that one of the other members from the UK can help you. I know that one of the major ingredients in American butter cream, Crisco, is not available in the UK. You need a British recipe.

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MikeRowesHunny Posted 4 Dec 2006 , 2:57pm
post #4 of 8

Here's what I use (see my photos!), it's tastes a million times better than any kind of shortening (crisco) icing you will ever get (which in my opinion is the most disgusting stuff on earth - and will give you fatty liver, nice!).

250g salted butter
500g icing sugar (Tate & Lyle is my preference and make sure you sift it!)
2-3 tablespoons milk or water (I find water makes it easier to smooth)
2tsp flavouring of choice

Beat the butter until smooth, gradually add the icing sugar, milk/water and flavouring. Beat until light and fluffy.

If you want chocolate icing, swap 50g of the icing sugar for cocoa powder.

For frozen buttercream transfers you will need to thin out the buttercream more than above, I usually use about 4-5 tbsp (60-75ml)

Hope that helps. Anything else I can ever help you with, just pm me icon_smile.gif!

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Amarjot Posted 4 Dec 2006 , 3:28pm
post #5 of 8

Thank you so much!

That sounds brilliant, I can't believe how quickly everyone has responded!

I will keep you updated on how it all went, and i may take you up on that offer of help later!

Thanks again!

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kelly75 Posted 4 Dec 2006 , 3:28pm
post #6 of 8

Hi! Welcome to CC!

I'm also from the UK and Bonjovibabe's recipe looks about the same as the one I use (I also make all butter, buttercream - Can't get Crsico, and don't like the thought of it anyway!). This recipe really is delicious icon_biggrin.gificon_biggrin.gif

Kelly

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7yyrt Posted 4 Dec 2006 , 4:21pm
post #7 of 8

Crisco is only used if you need a non-melting icing. Many places in the U.S. get very hot and humid.
Uck! Don't bother to try it if you don't have to. It's also used as a practice icing because it's cheap and easy to work with - NOT because it tastes good. shudder...

seraphim Cake Central Cake Decorator Profile
seraphim Posted 5 Dec 2006 , 10:15am
post #8 of 8

I use the buttercream dream recipe listed on the site here and use Trex, which you can get at any supermarket. This is like our version of crisco.

The idea of it makes me shudder but it actually blends together and tastes great!! icon_smile.gif

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