Wednesday, 6 July 2016

Butter Cream Frosting for cakes

Butter Cream Frosting for cakes
  • 3 cups powdered sugar
  • 200 gram unsalted butter, softened
  • 1 tsp vanilla essence
  • 1 tablespoons milk
  • Pinch of salt
  • Sift the icing sugar and keep aside.
  • Take butter in bowl, with the help of electric beater beat the butter till fluffy and pale for about 7-8 minutes
  • Mix sugar little by little at a time and beat well on low speed, stir in vanilla essence and few drops of the milk.
  • Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
  • If frosting is too thick, add more milk, a few drops at a time. If frosting becomes too thin, add  small amount of powdered sugar.
  • Fill in a piping bag with desire colour and Frosts 13x9-inch cake generously, or Frosts  20 to 25 cup cake.
  • You can keep this icing in a fridge for 2 months.

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