Ingredient
- 100gm unsalted butter
- 100gm shortening
- 200gm -300 gm icing sugar
- 1 tsp vanilla essence
- colouring paste
- Sift icing sugar. Beat butter & shortening together. Add vanilla essence and mix evenly.
- Add icing sugar gradually (add 100gm each time to reach the consistency require, u may not need to use all the icing sugar) and beat till smooth & fluffy.
- Using a toothpick, add a little colour paste to appropriate amount of plain buttercream and mix evenly with a small spatula.
- Use immediately or chill in fridge in air-tight container. Can be kept in fridge for 2 weeks.
6 comments:
Hi Peng,
wow! ur just such a great cook! nice colours u used for the buttercream.
I made some cupcakes last week for my friends bday as well. That was the first time for me.
i'm interested to see the decor of ur cupcakes. can u post it please? thanks
oh i have another question as well. I tried ur pizza dough recipe. My pizza turned out yummy however the crust was a little hard. any advise? thanks
Hi Peng,
Always check your blog for new recipe... ^_^
Would like to ask if cake frosted with buttercream, how do we keep the cake? Do we need to keep in the fridge?
TIA
Hi Esther, if u use buttercream to frost large cake, is best to chill in fridge, taste better also :)
Hi Nagina, did u rest the dough long enough? so far no negative comments for those who use this recipe. I din encounter such problem whenever I make this.
Hi Peng,
Thanks a lot for your advice... ^_^
hi Peng,
Thanks alot for ur reply.
Yup I did rest the dough for more than an hour. i was thinking maybe i should reduce the baking time next time perhaps.
oh loved the decor of ur cupcakes. beautiful!!!! may i know how do u create the flowers with fondant? is it with cutters or hand made?
Thanks alot.
thanks for ur compliment :) still need more practise...all flowers I used a cutter except rose which is hand mould..
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