i'm having a hard time determining what the difference between buttercream frosting and buttercream icing is (if there even is any) I'm looking for a recipe that will fill and crumb coat cakes that can either be left plain with the buttercream and then decorated or can be covered in fondant and taste good. vanilla and/or chocolate.
Anyone have any recipe recomendations...?
I think they are the same thing to be honest.. Or there may be a slight variation with the butter and icing sugar content
Here is a recipe that I use and you can change the vanilla to whatever flavour you choose.. (I use this buttercream in every cake I make. great for crumb coating, or under fondant or just on it's own.
Makes approx 350g(12oz) of buttercream
225g(8oz) icing sugar, sifted
few drops of vanilla extract
1-2 tablespoons milk
chocolate variation... dissolve 1-2 tablespoons sifted cocoa powder in a little hot water to form a thin paste.. Allow to cool slightly before beating into the buttercream.
Put the butter in a bowl and cream until very soft.... Gradually beat in the icing sugar, adding vanilla to taste, and just enough milk to give a firm but spreadable consistency
Hope that helps
thanks!! i'll write this down and try it out
some people make buttercream, using shortening only(still call it b/c?) some use butter and shortening(milk or water or half and half or whipping cream) very good. Some use butter only with milk or whipping cream ,etc. very good. Some make swiss meringue buttercream or italian meringue buttercream , which is all butter, but no powder sugar, milk , etc. So i guess we just all say buttercream . Some use the hi-ratio shortening, and not the crisco ( use by itself or with butter, etc.. /so, again, we just call it buttercream( filling and icing) hth you will see all those recipes on this site.
If you want a crusting buttercream for that "fondant look", you might want to try Edna De La Cruz's recipe. It is pretty simple:
1/2 Cup Hi-Ratio Shortening (I use the generic shortening from Walmart that contains .5g transfat)
1/2 Cup Butter
1 Tbsp. Meringue Powder
1 teas. Clear Vanilla Extract (or flavor of choice)
4 Cups sifted Confectioner's Sugar
2 Tbsp. Milk
*Note: for whiter icing use 1 cup shortening and no butter then add 1/2 teas. clear butter flavoring
Cream together shortening and butter (softened). Add vanilla and milk. Gradually add sugar 1 cup at a time, beating on slow speed. Scraping down the sides and bottom of the bowl often. Keep prepared icing covered with a damp towel until ready to use. DO NOT OVERWHIP as this will create air bubbles in the icing. You can also use coffee creamers for flavoring or combine extracts.
For thin spreading consistency: add 2 tablespoons light corn syrup, water or milk.
Apply to the cake and smooth using a spatula, let icing "crust" for a few minutes and then smooth out using a clean sheet of paper or a viva paper towel.
You can also use this for a crumbcoat and under fondant.
Or check out IndyDebi's Buttercream recipe on here as well. Both are good recipes.