This recipe results in a sweet-tart frosting that is wonderful on fruit cakes, sugar cookies, or even by the spoonful. ![]() Thank you Jenny, for what you do for the firefighters in London, Ontario, and for all the years you’ve given us your best. Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Lemon frosting is seriously so easy to make, and there’s just something so sophisticated with the citrus notes in this recipe. ![]() I guess the heat builds on the edges, thus the less than fully tender edging with the square pan. Milk produces a thinner consistency and heavy cream produces a creamier consistency. Arguably the most popular of the buttercream recipes, American buttercream is made with butter, shortening, sugar and vanilla. Milk or Heavy Cream: Use whichever you have on hand. Ingredients 4 sticks room-temperature unsalted butter 6 cups confectioners sugar 1 tablespoon plus 1 teaspoons whole milk 1 teaspoon pure vanilla. The last time, I found a glass round 9″ pan, and it cooked perfectly. Could this BE any easier Confectioners’ Sugar: Sifting the confectioners sugar after measuring is always helpful because it breaks up any lumps. My favorite butter is, as always, Challenge. Tip: If it is too soft and not able to hold its shape, then place the frosting in the refrigerator for 10-15 minutes. Also, use REAL butter, not margarine or any substitutes. Transfer it to a piping bag (with a star nozzle). Beat in the powdered sugar, milk and vanilla until smooth and creamy. If it looks a little dry, then pour a few spoonfuls of milk and grind again. In both batches, I removed a 1/4 cup of sugar (still imperial, eh?) from each cake, and they baked perfectly each time. In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. I did it a second time, this time lowering the tempurature to compensate for the glass pan, and the edges came out a little bit less firm. I’m assuming I can substitute the vanilla for other flavourings as well? I did your chocolate cake (which is a hit in this house) in an 8×8″ square glass pan the first time, and forgot to lower the tempurature by 25 degrees farenheit (Why we here in Canada are still using imperial measures for ovens and BBQ’s and meat thermometers while my HVAC system in the house is on Celsius is baffling).
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