How do we make butter cream for a cake filling?
First of all, margarine is no substitute for real butter. Sorry, but it isn’t. That said, I’ll give you mine: Best Buttercream Frosting, C&H Sugar Package (adjusted by me) 3 3/4-4c (1 lb.) powdered sugar (icing sugar?) 1/2 c. butter, softened 1/4 c. milk 1/4 tsp. (or less) salt (be careful) 1 tsp. no-color flavoring extract* Add salt to sugar. Stir to blend (I tend to use a whisk to blend them well). Make well in sugar. Add softened butter, milk, and extract. On LOW mix (with hand mixer), combine ingredients. Once combined, beat at MEDIUM until it resembles firm-peak whipped cream. To tint: add color until shade is reached. Icing flavors (the gels you can get at craft stores) retain truest flavor. Colors darken overnight in refrigerator. If using flavoring/food color that is liquid, add powdered sugar to blended mixture to thicken frosting to whipped-cream look. You can refrigerate it overnight — to soften, microwave for 30 to 45 seconds on medium power. Do not put on warm cake — it
Recipe Box Buttercream Icing Ingredients: 1/2 cup solid vegetable shortening 1/2 cup butter or margarine* 1 teaspoon Clear Vanilla 4 cups sifted confectioners’ sugar (approx. 1 lb.) 2 tablespoons milk** Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: 3 cups *Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency. **Add 2 tablespoons light corn syrup per recipe to thin for icing cake.
