Swiss Meringue Butter Cream
There are many ways that you can decorate a cake. You can use royal icing, butter cream icing, sugar paste, chocolate ganache and so on. For a beginner, it’s best to start with butter cream icing. This is the simplest and you can make all sorts of shapes by using the wide range of piping tips available.
Here’s the recipe that I normally used :
1 egg white
400 gm unsalted butter
100 gm shortening
1000 gm icing sugar, sieved
1 teaspoon vanilla essence
Cream the butter and shortening well, about 10 minutes. Add the vanilla essence, icing sugar bit by bit. Then add the egg white. Continue mixing until smooth. It’s done !
You can divide the icing into smaller portions and colour them with liquid food coloring. But be sure to add very little colouring, preferably on a teaspoon first, not directly on the icing itself. If you want an intense colour, add more food colouring. The icing can be used on top as well as in between the layers of the cake.
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July 23rd, 2008 at 4:10 pm
For shortening, can i use kreamwell or creamello to replace? Or just those ordinary shortening for brushing baking tray will do? Because i can’t find crisco here.
I’m living in East malaysia. Whenever i make buttericing, i tend to have problem in finding ingredients. And my buttericing will always melt easily, even at night! TQ
July 24th, 2008 at 7:22 am
Sing, you need to add shortening, or use half qty shortening and half butter. Or you can use all shortening pun ok. This will prevent your icing from melting. I just use ordinary cheap shortening, never tried kreamwell or crisco. But it should work with any brand. Sing you dok kat mana ? Ganu kite ke ?