Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: Kimmyh on June 29, 2013, 11:53:08 am
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Buttercream Icing
Caroline Snook's foolproof recipe printed in the UK Thermomix newsletter recently.
Ingredients
250g unsalted butter, diced, soft
500g icing sugar
1 tspn real vanilla extract
Small drop of food colour paste, optional
Preparation
1. Place all ingredients into TM bowl (have bowl at room temperature, not hot from dishwasher, etc.) and blend 40 seconds, speed 4.
2. Scrape down sides of bowl.
3. Insert butterfly and whisk 1 minute, speed 3 until light, creamy and smooth.
4. Spread or pipe onto cake or cupcakes.
Variation
For chocolate buttercream, replace 50g of the icing sugar with 50g good quality cocoa powder.
For alternative flavours, use different extracts such as almond, rose or peppermint, fruit purees, juice and/or zest from lemons, limes or oranges.
Notes
This is a quick recipe that makes a generous amount and pipes really well.
(http://img.tapatalk.com/d/13/06/29/6a5uhe5y.jpg)(http://img.tapatalk.com/d/13/06/29/ydapaqap.jpg)
members' comments
maddy - I used this buttercream for the panda cupcakes. It is quick to whip up. Just a couple of notes
Make sure the butter is really soft, or blend it in the first step for at least 1- 1 1/2 minutes before attaching butterfly.
Was a cold day here, the butterfly wouldn't whip (butter not soft enough) and made that horrid robot sound, when the attachment & blades can't spin around.
I found if you ice for the day prior, it goes hard.
It doesn't have a soft mouth feel, such as the creamy vanilla frosting (http://www.forumthermomix.com/index.php?topic=6722.msg88867#msg88867) or Johnro's quick buttercream by the next day.....so ideally best eaten on the day made.
Suzanne - maddy I found the same problem when putting the butterfly in so took it out whizzed some more til soft enough then popped it back in.
Obbie - I made this twice yesterday for cup cakes and birthday cakes. Turned out first go, piped easily, tasted great. I made 2 batches and will continue to make again. I had some leftover in the piping bag so kept it in the fridge and used another day on muffins so yes, you can make it ahead and bring back to room temp to use.
kmw - I made this to go on my daughter's 1st birthday cupcakes & it was great. A few people couldn't believe we made it. It easily lasts a few days & also freezes well. We did a few test runs.
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I used this buttercream for the panda cupcakes
It is quick to whip up.
(http://i618.photobucket.com/albums/tt266/nachothecat/4991244220ee767118f76d891112373c.jpg)
.....Just a couple of notes
make sure the butter is really soft, or blend it in the first step for at least 1- 1 1/2 minutes before attaching butterfly.
Was a cold day here, the butterfly wouldn't whip (butter not soft enough) and made that horrid robot sound, when the attachment & blades can't spin around.
I found if you ice for the day prior, it goes hard.
It doesn't have a soft mouth feel, such as the creamy vanilla frosting or Johnro's quick buttercream by the next day.....so ideally best eaten on the day made.
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maddy I found the same problem when putting the butterfly in so took it out whizzed some more til soft enough then popped it back in
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Hi, I'm looking at making this on Sunday for my sons 2nd birthday & was wondering how much 1 batch makes because I need to decorate 36 cupcakes. I'm planning on have them iced 3 different colours so will I need to split the icing & then colour or could I split the ingredients & colour at the same time. Thanks for your advice!!
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Thank you so much for sharing this recipe. I have a friend who is a teacher who will be very grateful for this for her Cake Decorating unit. :) Much appreciated.
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I am making cakes for DD birthday this weekend,
thanks for this.. :)
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Love the cupcakes Maddy.
I tried to make some caramel icing on the weekend (with cream) and ended up with caramel butter!
This looks like a much safer recipe :)
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Kimmy, just wanted to say Thankyou.
I made this twice yesterday for cup cakes, and birthday cakes.
Turned out first go, piped easily, tasted great.
I made 2 batches, and will continue to make again. :D :D :D(http://www.desicomments.com/dc3/02/226389/226389.jpg) (http://www.desicomments.com/thank-you/thanks-11/)
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Did you have any leftovers Robyn? I'm wondering if they went hard the next day as suggested by Maddy. I'm looking for a butter cream recipe that can be made and eaten a couple of days apart.
Thanks :)
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I'm wondering if they went hard the next day as suggested by Maddy.
probably should have described it as firm (like as if they were in the fridge).
MEP...without a doubt, the creamy vanilla frosting (http://www.forumthermomix.com/index.php?topic=6722.msg88867#msg88867) will last a few does without a problem....and I never put them in the fridge either....I think it really alters the taste & texture :-\
I pretty much stick with that icing, just adjusting the flavours....which also can be doubled successfully....but only use 50g vanilla extract if making a double batch.
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Thanks Maddy. We all love the creamy vanilla frosting but I just wanted to 'cheat' a little if I could get away with it. Will stick with CVF. :)
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I understand MEP ;)
I just stick to what I think is perfect icing :D
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Agreed, it is pretty perfect icing. My DS4 could just eat it by the bowl fulls.
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I made this to go on my daughter's 1st birthday cupcakes & it was great. A few people couldn't believe we made it. It easily lasts a few days & also freezes well. We did a few test runs. When I'm on the computer next I will post some photos.
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MEP, I made 2 batches of this, had some leftover in the piping bag.
Kept it in the fridge, and used it up today on muffins.
so yes you can make it ahead, and bring back to room temp to use. :)
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That's good to know girls. Looking forward to the photos kmw.