I have both the glace' and the fondant recipes. I am looking for Toba's buttercream recipe. I have tried search but come back with a gazillon hits for buttercream but no Toba's Buttecream. Thanks in advance....

hugs

Hi, I have sent you a PM.

Hi, sent to you a pm.

Hi bashini,
Could you send me the recipe also? Thanks

Hi would you please send me the recipe also. Thx

Hi my friend's, I am very happy to say that I have posted this recipe on the Recipe Index just now. But it will take a while to show.

Enjoy!

Can I have it too, please????

Thank you!!!

Hi, have sent you a PM.

bashini, can i please have it also thank you happy new year.

Hahah would have been easier to just post it here.

me too! me tooo! Thank You!

I tried posting it under recipe section but because its someone elses, it didn't come up. So as per Julie53, here is the recipe for anyone who wants to save it. Good Luck!

This is for a 5 or 6 QT MIXER.

INGREDIENTS:-

Unsalted Butter - 1lb ( 454g)
Solid Vegetable Shortening - 8oz (230g)
Lemon/ Vanilla or Almond Extract - 1 1/2tsp (7.5ml)
Salt - 1tsp (5g)
10x Confectioner's Sugar - 3lb (1.36kg)
Meringue Powder - 3Tbsp
Water/ Milk/ Heavy Cream or Clear Alcohol - 4 1/2fl oz ( 133ml)


METHOD:-

1/ Cream the butter and shortening with a paddle-whip mixer for 3 minutes on medium-high speed. Stop and scrape bowl. Cream for an additional 60 seconds. Add flavouring and salt and mix until combined. Gradually add sugar, then meringue powder. The mixture will apper dry.

2/ Add the liquid and beat until the mixture is light and fluffy, 5 to 8 minutes. Once the buttercream is made, keep the bowl covered with a damp cloth or plastic wrap to prevent it from drying out.

3/ Store the icing in an airtight container and refridgerate for upto 2 weeks or freeze for upto 3 months.