Why is buttercream icing used

At 60 o C o F remove from heat, and whisk till soft peaks are obtained. Gradually add softened butter. Cool the mixture before adding room temperature butter. Italian Heat to a boil.

Whisk egg white until almost soft peaks. At o C o F remove from heat and slowly add to the egg whites. Do not over whip the egg whites. When adding the butter it may look curdled, continue to whip until it turns fluffy. French Whisk the egg yolks until they thicken. At o C o F remove from heat and slowly add to the egg yolks. However, the regulation status of its core ingredients butter and sugar are established as GRAS.

First and foremost, everyone wants their cake to taste great, and there are few better options here than buttercream. This is in contrast to a product like fondant, which is often used as an alternative to buttercream. In addition, people tend to prefer the texture of buttercream, which is know to be soft, smooth and creamy.

Some buttercream options will have a very thin crusting layer, allowing for the cream to be torched without leaving a mark this makes it easier to transport the cake without any smashing risks. Fondant, on the other hand, tends to come with a chewy texture that many people do not enjoy.

Credit: Johnny Miller. Credit: Bryan Gardner. Comments Add Comment. Back to story Comment on this project. Tell us what you think Thanks for adding your feedback. All rights reserved. Share on twitter. Share on pinterest. Email to a friend. Ingredients g icing sugar, sifted g unsalted or salted butter, softened Optional extras finely grated lemon zest finely grated orange zest a dash of vanilla extract few drops food colouring cocoa powder, to taste Method STEP 1 Beat g sifted icing sugar and g butter together with your chosen flavouring and colouring if using, add tablespoons of boiling water to loosen and beat until smooth.

If you are, you can increase the quantities of icing sugar. You might want to add as much as double. Add gradually if you like, and make sure it is sifted, to get the consistency you want. Allow it to come back up to room temperature and beat again if necessary before using.

Choose unsalted butter for a celebration cake.