Classic Round
Which buttercream icing recipe goes best with classic yellow cake?
I'm making a classic yellow cake, and I'm going to make buttercream icing for it, but I'm not sure which recipe to use that would taste the best with it. I need a recipe that will cover a round two-tier cake. The bottom tier is 9 inches, and the top tier is 6 inches. PLEASE HELP ME!!!
The result needs to be a WHITE icing that I can color.
Chocolate Buttercream
1/2 cup solid vegetable shortening
1/2 cup unsalted butter or margarine, room temperature
3/4 cup Dutch Cocoa or three 1-ounce semi-sweet chocolate squares, melted*
1 teaspoon pure vanilla extract
4 cup sifted confectioners’ (powdered) sugar (approx. 1 pound)
3 to 4 tablespoons milk
Light corn syrup**
Optional: Add 1 teaspoon chocolate extract and/or ½ teaspoon almond extract.
* I prefer to use chocolate squares over the cocoa powder. The texture is smoother to me.
** Add 3-4 tablespoons of a light corn syrup per recipe to thin for icing cake. Start with 3 and see if you like working with it.
In a large bowl with an electric mixer, cream the shortening and room butter together. Add cocoa and vanilla extract. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. NOTE: When all the confectioners’ sugar is mixed in, icing will appear dry. Add milk and continue beating at medium speed until light and fluffy.
Keep buttercream icing covered with a damp cloth or in a sealed container until ready to use. Don’t refrigerate it if you are going to be icing your cake within a few hours. Do refrigerate the icing if you are making the icing for future use. You will need to bring the icing back to room temperature before icing your cake.
Refrigerate your icing in an airtight container. It can be stored for up to 2 weeks. Please rewhip on low before using or Spoon Smash it in a large bowl. (Move a large spoon back and forth or side to side to smash the sponge. Do this until all the icing is an equal, smooth consistency). Icing often gets a spongy look to it and the “bubbles” need to be diminished. You’ll be glad you did when you get compliments on the look of your decorated cake!
YIELD: 3 cups - Makes 1 small batch enough for covering an 8-inch cake.
Dark Chocolate Icing: Add 3 or 4 more unsweetened chocolate squares (up to a total of 7, or a scant ¼ cup sifted cocoa powder). You will probably need to add a tablespoon of milk to thin out the Chocolate Buttercream for ease of spreading. Use your own judgment for this. I personally like a softer icing for spreading and piping.
Strawberry Buttercream
Notes:
To make this recipe less sweet, you can add up to another 1/2 cup of Crisco. Please make the recipe one time before you make the change so that you can make a knowledgeable, taste decision.
I don't strain the strawberry juice to take out the littlest strawberry "hairs" and seeds. I personally like to see the imperfections in the icing because that says "homemade and real". Please go ahead and strain the juice if you wish.
Ingredients:
Defrost a package of frozen strawberries. Use the juice only (about 1/2 cup)*
8 ounces of butter (2 cubes), room temperature
1 1/2 cups Crisco (10 ounces)
2 pounds of powdered sugar
*Optional - 1/2 teaspoon Strawberry Extract (McCormick or Watkins makes an imitation extract). For a richer flavor add up to a total of 1 teaspoon of the Strawberry extract. The strength of the flavor is up to you.
In a mixer, blend the butter and the Crisco together until soft and well combined.
Add the powdered sugar, strawberry juice, and the extract to make the soft buttercream.
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