I began to make my own icing about 10 years ago when I found a recipe I could tweak to suit my own purposes. I had spent a fortune at the cake shop buying this stuff. For most of my icings, though, I use the KitchenAid. I went through several expensive hand mixers before my husband bought the power machine. Doesn't take long to make it, either. I tend to purchase butter and powdered sugar in huge quantities as I find them on sale. Neither will spoil if stored properly.
Happy baking.
Where can I buy butter in bulk? I have been going through so much lately.
I have to say that buttercream is my favorite type of icing and that the Kitchenaid makes it so much easier. It's my favorite kitchen tool.
Has anyone here ever tried Mousseline buttercream? Yes, it is a little complicated but it is a great alternative to a traditional buttercream in hot weather. I made it for a get together on a 90 degree day and it held up beautifully. I will NEVER use that crisco icing crap again!
Mousseline Buttercream
I recommend against preparing this recipe in a hot and humid kitchen because it is VERY temperamental and will not set up in a hot environment.
Ingredients (This is the full recipe but I usually cut mine in half)
* 2 c unsalted butter, softened but cool (65F)
* 1 c sugar
* 1/4 c water
* 5 large egg whites
* 1/2+1/8 tsp cream of tartar
* 3 oz fruit syrup (strawberry, raspberry, mango) or 2 tsp. flavoring (vanilla extract, almond extract)
Directions
1. In a mixing bowl, beat the butter until smooth and creamy and put to a cool place. Have ready a heatproof glass measure near the range.
2. In a small nonstick saucepan, heat 3/4 c sugar and 1/4 c water, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low.
3. In another mixing bowl, beat the egg whites until foamy. Add the cream of tartar, and beat until soft peaks form when the beater is raised.
4. Gradually beat in the remaining 1/4 c sugar until stiff peaks form when the beater is raised slowly.
5. Increase the heat and boil the syrup until a thermometer registers 248 to 250F. Immediately transfer the syrup to the glass measure to stop the cooking.
6. Beat the syrup into the whites in a steady stream. At the end, use a scraper to remove the syrup clinging to the glass measure.
7. Lower speed to medium and continue beating until the mixture is cool. (This took me several minutes.)
8. Beat in the butter at medium speed 1 tablespoon at a time.
If at any time, the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
9. Lower the speed slightly and drizzle fruit syrup or flavorings.
This buttercream will keep for 2 days at room temperature, 10 days refrigerated and 8 months frozen.
Allow to come to room temperature before rebeating or it will break down irretrievably
