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  • Home
  • Services
    • Wedding Catering
    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
  • Desserts and Sweets
    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
    • Pineapple Coconut Chess Pie
    • Homemade Snickers Bar
    • Apple Empanadas
    • Nutella Cheesecake
  • Burgers
    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
  • Bread and Starches
    • Pasta with Cajun Chicken
    • Bread-Making Terminology
    • How to Cook Pasta
    • How to Cook Grits
    • Baking Bread
    • Cheesy Chicken Pasta Casserole
  • Eggs and Cheese
    • Poutine
    • Blue Cheese Spaghetti Sauce
    • Soufflé
    • How to Make the Croque Monsieur
    • Baked Mac and Cheese
    • Avocado Grilled Cheese
    • Big Grilled Cheese
    • Deviled Eggs Recipe
    • Ham and Cheese Omelet
    • How to Scramble Eggs
    • How to Cook Eggs
    • Fondue Ideas
  • Asian
    • The Tradition of Bibimbap
    • Chicken Satay
    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
  • African
    • Moroccan Chicken Bastilla
    • Kefta Briouat
  • Middle Eastern Dishes
    • Chicken Shawarma
    • Turkish Cigarette Pastries
    • How to Make Falafel
    • Turkish Coffee
  • Entertaining and Catering
    • Catering Venues
    • How to Be a Host
    • Easy Entertaining Ideas
    • Summer Party Ideas
    • French Service
    • Catering a Buffet
    • The Catering Customer's Needs
    • Ambience in Entertaining
    • Flowers for Table Decoration
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Guide to Making Buttercream Icing or Frosting

Use this guide for making buttercream icing to majorly upgrade the frosting for your next cake or cupcake baking project. Homemade buttercream frosting is just miles better than what you can get in the store, although it's understandable that after putting the work into your cake or cupcakes, making frosting from scratch may not be the first thing on your mind. But let's give homemade frosting a shot!
 
Look to use about half butter and half vegetable shortening, which will give you a really delicious, but stable, frosting to use. The shortening keeps the frosting from falling apart, both in general and if you're serving your dessert outdoors on a hot day. More butter versus shortening will add flavor to the frosting, but may clash with other flavors if you are making a citrus-y cake or cupcake. It also makes the frosting more likely to melt.

Consider different flavors with extracts like vanilla or almond extract, just be aware that if you're trying to get a pure white frosting or a particular color to your frosting, the extract may move the color away from that.

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If you need to change the consistency of your icing, you can adjust the butter/shortening ratio and you can adjust the amount of your main liquid ingredient, probably milk. For example, if you're doing really involved decorating with frosting that needs to stay together and upright, you might want to decrease the amount of milk you're using in the recipe. We're talking about a matter of one or two teaspoons per cup of icing. If you've gone too far and need to re-stiffen the frosting, you can add additional confectioners sugar.
 
As far as how much frosting you need to make for a given project, a typical buttercream icing recipe will make two cups of frosting, which will give you enough for about twenty four cupcakes (assuming you do spatula icing). You will need two batches worth (four cups icing) if you are doing swirl frosting for those twenty four cupcakes.   
 
As always when baking, you want to be working with ingredients that are all at room temperature, especially your butter. Your finger should be able to create an indentation in the butter without completely sliding down.  
 
The tools you need for buttercream frosting are relatively straightforward: a spatula, an assortment of measuring cups/spoons, a large bowl for mixing, and a stand or electric mixer. You're going to use the stand or electric mixer to beat together your butter and shortening. You want it to end up fluffy. You can add any flavoring at this point too.
 
Now put in your confectioners' sugar, cup by cup. Be careful to use a low setting as you mix in the sugar, or at least start on a low setting and work your way up from there. You'll need to periodically use your spatula to get the sugar off the sides of the bowl as you mix.
 
Now add in your liquid ingredients and keep going until everything is mixed and fluffy again.  
 
You can refrigerate your frosting for a few days if you aren't ready to use it right away. When you're ready to use it, take it out of the fridge and let it warm to room temp again, then whip it long enough to get back its fluffiness.
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