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Easy Fail-Proof Buttercream Icing

This buttercream icing is fool fail proof and easy to pipe. I also love this recipe as there are no raw eggs which is in other buttercream recipes. This is an ideal recipe for young children, expectant mothers, people with weakened immune systems or those who do not want raw eggs in their buttercream.

I used AmeriColor Soft Gel Paste for the food coloring. According to a professional baker that I spoke with, she said that Americolor is the best food coloring out there. The colors are very vibrant and you only need a drop or two to achieve the desired results.

Makes: 5 cups icing (enough to frost one 9-inch cake and 12 cupcakes)

Top left clockwise: AmeriColor Soft Gel Paste, unsalted butter, clear vanilla, milk, sifted confectioners' sugar

1 cup unsalted butter, softened, room temperature
1 tbsp vanilla extract (preferably clear vanilla extract)
4 cups confectioners' sugar, sifted
1/4 cup milk
Food coloring or gel paste, as per package directions or as needed

1. Using a stand mixer (with the paddle attachment) or a hand mixer, cream room temperature butter until smooth and fluffy.

2. Beat in confectioners' sugar 1 cup at a time until it is fully incorporated.

3. Add the vanilla extract and mix until combined.

4. Mix in the milk and beat for an additional 3 to 4 minutes.

Go ahead, taste it. I won't tell...

5. Reserve any white icing needed. I prefer to reserve more white icing as you can always add food coloring but not vice versa.

6. Add in food coloring to the remaining buttercream icing. Beat the buttercream icing for 30 seconds until it is smooth or until the desired color is reached.

AmeriColor Soft Gel Paste "Royal Blue"

7. Use right away or store in the fridge until needed.

Check back tomorrow for my cake decorating tips!

Related posts:
Moist and Fluffy Yellow Cake 
Cake Decorating Tips

Source: Allrecipes

Disclosure: This post contains affiliate links.

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