Save your taste buds & liver and stay away from the dreaded foul shortening! My all-butter buttercream crusts just fine:
250g salted butter
750g icing sugar
1 tbsp flavouring of choice
3 tbsp water or milk (water makes it crust faster).
Mix all the above in a mixer on medium speed for around 6 minutes until light and fluffy. Add colour if desired and then use to ice your cake as required.
Hope that helps - your liver & taste buds will thank us both lol!
Wow! I will have to try that!! Thank you for sharing! I have really wanting to get a scale-- your recipe just pushed me over the edge!! I will go look for one today-- Any recommendations or anything shoulod avoid?
Wow! I will have to try that!! Thank you for sharing! I have really wanting to get a scale-- your recipe just pushed me over the edge!! I will go look for one today-- Any recommendations or anything shoulod avoid?
As far as scales go? I recommend an electronic one that will weigh both ounces and grams (usually changed by the touch of a button), and weighs in 1g increments. I use my Weight Watchers scales - so I know they are super accurate, but any good brand will do! If you are trying this recipe in the US, then you may need to use unsalted butter and add 1/4 tsp salt instead - someone once told me on here that your salted butter contains more water content? It should be 80%+ fat content for this recipe, check the label! Hope that helps!
When looking for a scale get one with a tare feature. It allows you to zero out after adding ingred. You plop you mixing bowl on the scal hit the tare. Measure an ingred., zero out add ingred zero out, and so on. It's so much faster, and easier once you get used to scaling.
Mike
Good point Mike! I just thought that they all had that - all of my scales have had that function (might also be called a 'zero' button). Also, if you are going to use your KA bowl to measure your ingredients in, make sure the maximum the scale will weigh is at least 3 kg/6lb 9.8oz, because that sucker is heavy to start with (and if you do use the bowl, put it on the scales before you turn them on, then it doesn't effect your weights, and it's one less step to do)! Also, try to get scales with a flat platform, I just find that easier and more versatile.
someone once told me on here that your salted butter contains more water content? It should be 80%+ fat content for this recipe, check the label! Hope that helps!
All butter produced in the U.S. has a minimum of 80% fat, the water content can vary slightly (between unsalted and salted) but is generally listed as 20%.
100g of unsalted butter contains 18.8g of water
100g of salted butter contains 15.87g of water
Everything you ever wanted to know about butter:
http://www.wisdairy.com/OtherDairyProductInfo/Butter/ButterBasics/CompositionOfButter.aspx
HTH
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