I was looking for a buttercream frosting that can survive Singapore humid weather and here it is:
Ingredients:
900g icing sugar sifted
115g butter softened
345g cup solid vegetable softening
1.5 tbsp vanilla extract
1/8 to 1/2 cup whole milk
Directions:
1. Cream butter, shortening and vanilla until smooth around 3-5 mins (medium speed in electric mixer)
2. Add about 1/4 of icing sugar. This needs to be added gradually to prevent sugary snowstorm in your kitchen.
3. Mix in low speed until fully incorporated. Pause to scrape the sides of the bowl.
4. Add another 1/4 of the icing sugar. Continue the mixing and pausing in between until you've mixed all the icing sugar. Consistency is quite thick.
5. Add 1/8 cup of whole milk and mix at low speed until incorporated. At this point it's up to you whether you like to add more depending on the consistency you want to achieve. (More milk = more runny / Less milk = drier)
6. Ice your cake and let it sit for 20/30mins to form crust.
Ingredients:
900g icing sugar sifted
115g butter softened
345g cup solid vegetable softening
1.5 tbsp vanilla extract
1/8 to 1/2 cup whole milk
Directions:
1. Cream butter, shortening and vanilla until smooth around 3-5 mins (medium speed in electric mixer)
2. Add about 1/4 of icing sugar. This needs to be added gradually to prevent sugary snowstorm in your kitchen.
3. Mix in low speed until fully incorporated. Pause to scrape the sides of the bowl.
4. Add another 1/4 of the icing sugar. Continue the mixing and pausing in between until you've mixed all the icing sugar. Consistency is quite thick.
5. Add 1/8 cup of whole milk and mix at low speed until incorporated. At this point it's up to you whether you like to add more depending on the consistency you want to achieve. (More milk = more runny / Less milk = drier)
6. Ice your cake and let it sit for 20/30mins to form crust.
No comments:
Post a Comment