How do I make butter cream and butter icing?

Recipes please.How do I make butter cream and butter icing?
Buttercream Icing recipe





2 cups butter or margarine


2 cups sifted confectioners sugar


2/3 cup sweetened condensed milk


2 large egg whites


1/2 cup sifted confectioners sugar


1/2 teaspoon salt


1/2 teaspoon vanilla extract


1/2 cup confectioners sugar





Place butter in mixing bowl, add 2 cups confectioners sugar, mix at low speed to obtain smooth paste. Whip at medium speed, adding the sweetened condensed milk slowly and gradually until light and fluffy.





Using a very clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup confectioners sugar slowly. Mix this meringue slowly into the above butter mixture. Add vanilla extract and remaining 1/2 cup confectioners sugar. This last amount of sugar can be doubled if stiffer icing is desired.





NOTE: Best results are obtained when butter and sugar are at room temperature and egg whites and milk are cold out of the refrigerator.How do I make butter cream and butter icing?
Icing sugar, vanilla essence and butter, creamed together.
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.
Make butter cream-very easy mix caster sugar with soft unsalted butter very fast with a whisk
mix softened butter and icing suger together until it forms a stift paste. do it bit by bit otherwise it will go everywhere!
Buttercream Icing





Ingredients:


1/2 cup solid vegetable shortening


1/2 cup butter or margarine, softened


1 teaspoon Vanilla Extract


4 cups sifted confectioners' sugar (approx. 1 lb.)


2 tablespoons milk





In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
use a good quality butter . and a mixer ...





add flavors and herbs for a savory butter cream... i like garlic butter cream





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12 oz. butter


1 load of semen fresh from a jacked off dick
to make butter cream soften butter by mixing with a wooden spoon slowly add icing sugar and mixing together keep tasting as you are adding icing sugar till you reach your required taste .
butter icing is simple its a mixture of butter icing sugar and vanilla essence simply mix half the aounmt of icing sugar to butter then essence to taste
butter and icing sugar and beat just do it by taste,.
you mix butter until it is soft then sift in the icing sugar.Beat it well and when it is as thick as you want it ,it is done.
75 grams of softened butter,beat to smooth consistency


sift in icing sugar until you are satisfied with the texture.


spread on top of cake and inside cake. Easy


ps 75gs is for 7'; two layer cake


add more if you like lots of filling


also you could add a flavour too.