Buttercream Icing
I love Italian icing. It's probably my favourite, but not everyone has the time to dedicate time towards a good Italian icing... so this is my go-to icing when I need something that is quick and does the trick. It's not too sweet, not too buttery. And it works.
| Category: | Sweets Tips & Tricks Cakes & Pies Icings |
Ingredients
Icing
| 340 g butter, unsalted, softened |
| 208 g corn syrup/golden syrup |
| 350 g powdered sugar/icing sugar |
| 1/8 tsp Kosher salt |
| 1 tsp vanilla |
| 6 tbsp 35% whipping cream |
Buttercream Icing Directions
In a stand mixer beat the butter on high until light and fluffy. About 1-2 minutes. Scrape down the sides and add the corn syrup. Beat again for another 1-2 minutes. Scrape down the sides and add in your powdered sugar, salt and vanilla. Beat on high, but start slowly or you'll make a huge mess. Add in your whipping cream starting with half of it and seeing if that is enough.
Pipe it onto your cakes and muffins and enjoy.
*If you find that after adding all of your whipping cream your icing is too stiff try warming it up with a hair dryer. Alternatively if you find that your icing it too runny, pop it into the fridge for a few minutes. Either way, give it a mix before using it to make sure that the temperature is evenly distributed before using.
