I have read through alot of posts and recipes and they are all starting to run together! I have made buttercream in the past, but it always turns out bad. Which recipe do you use? I am thinking of trying the Italian Meringue Buttercream, but I do not have a stand mixer. Will this be hard with a regular mixer? What other buttercreams should I look at? Thank you for your help. I am totally falling in love with this forum!!
i do a really easy one, twice as much icing sugar as butter (ie:10oz butter, 20oz icing sugar), some milk, and flavouring. cream the butter, add the sugar, cream some more, add milk and flavours. crusts really well. takes a little elbow grease, but if ur butter is softened its not hard.
xx
I found this recipe after getting sick of the yucky butter tasting recipes I've tried. I know it calls for some crisco but I just use land o lakes butter. It has a very delicious and light flavor. I use less milk when I need stiff icing. I also like to add a tablespoon or two of lemon juice to cut out some of the sweetness. It also holds up well for decorating.
Just make sure the butter is room temp!
http://therepressedpastrychef......icing.html
or just type: the repressed pastry chef buttercream icing
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