Frosting - Buttercream - American -SC

By mariannefeldman

BakeWise Shirley Corriher
crusting w/meringue powder p149
non crusting p 148
Confect sugar buttercreams vary in their proportion of fat to sugar
Those with a higher ratio of fat to sugar remain soft & do not form crust
Those w/higher ratio of confect sugar to fat form a thin crust after drying for abt 10 mins. These crusting buttercreams can be smoothed w/a very smooth paper towel like Viva after they crust

Ingredients

• non crusting:
• 1/2 cup (4 oz/113g) unsalted butter
• 1/2 cup (3.4 oz/95g) Crisco or other shortening w/emulsifiers
• 1/8 tsp (4 drops) pure almond extract
• 1 tsp (5 ml) vanilla
• 4 cups (16 oz/454g) confect sugar
• 1/4 tsp (1.5g) salt
• 2 tbs (30 ml) whole milk
• 1 tbs (15 ml) light corn syrup-optional-use only if a sheen is desired

Details

Servings 3

Preparation

Step 1

With paddle attachment of mixer, whip the butter til soft then whip in the shortening
On low speed, beat in the extract & flavorings
Sift sugar thru a large strainer with med mesh just to remove any lumps
Add & beat into the fat mixture on the lowest speed
Scrape down the sides of the bowl as needed
Stir the salt into the milk to dissolve, & mix into the icing on low speed just til smooth & creamy
Beat in the corn syrup if using
Adjust consistency as desired with a little more milk or confect sugar
Icing can be stored in airtight container in refrigerator for up to 2 weeks
Whip w/mixer before using