There is a bakery called Bethel Bakery in Pittsburgh, Pennsylvania that has the best icing I have ever tasted. I was wondering if anyone knew a way to come close to this buttercream icing. It is very light and smooth.
9 Answers
I am a huge fan of buttercream icing! All other types, besides cream cheese icing, taste grainy and watery to me! Martha Stewart’s is the best I’ve ever made at home, even better than the one in my Gisslen (Professional Cookbook from Chef Training).
http://www.marthastewart.com/recipe/vanilla-butter…
Ingredients
Makes about 6 cups
1 1/3 cups sugar
7 large egg whites
Pinch of salt
1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
2 teaspoons pure vanilla extract
Directions
1.Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.
2.Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
3.Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days.
Your caterer should be giving you samples of each so you can decide which taste you prefer. Meringue Based: 1. Italian Buttercream: A cooked meringue made with a hot sugar syrup. I like to use Italian Buttercream for all wedding cakes and occasion cakes. It has a wonderfully smooth texture, it’s not too sweet and is neutral enough to add whatever flavor I need it to be. Other decorators prefer a French buttercream (pâte á bombe based) for it’s rich flavor and color. # Yolk Based: 1. Pâte á bombe: Sometimes referred to as a French buttercream. A buttercream here is made with yolks and hot sugar syrup. French buttercream French buttercreams are made by beating a sugar syrup which has reached the soft-ball stage into beaten egg yolks and whipping to a light foam. Softened butter is then whipped in. This icing is very rich, smooth, and light but more delicate than a simple buttercream. French buttercreams can melt alarmingly fast in warm weather. Depending on the season, you may want to shy away from the french buttercream, unless you can guarantee the reception site is going to be absolutely temperature controlled so you don’t have to worry about melting.
This Site Might Help You.
RE:
How to make french buttercream icing?
There is a bakery called Bethel Bakery in Pittsburgh, Pennsylvania that has the best icing I have ever tasted. I was wondering if anyone knew a way to come close to this buttercream icing. It is very light and smooth.
I would use Satin. It takes buttercream and whip cream and mixes the two and makes for a delish icing and it is half the sugar. The first place that started to make that was Giant Eagle (local grocery with a bakery) and now ALOT of local stores and bakery uses it. Altho I didnt know there was different buttercreams. Sorry if this dont help.
French Buttercream Frosting
Ingredients
* 1 cup unsalted butter
* 1/2 cup shortening
* 2 cups confectioners’ sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon butter flavored extract
* 1/2 cup heavy whipping cream
* 4 tablespoons all-purpose flour
Directions
1. Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
2. In a mixing bowl, combine butter, shortening, confectioner’s sugar, vanilla extract and butter extract.
3. Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
4. Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.) 🙂
BUTTER CREAM ICING
1/2 c. Crisco shortening (highest grade)
1/2 tsp. vanilla or other flavoring
1/4 tsp. salt
1 drop butter cream flavor (optional)
4 tbsp. water
1 lb. powdered sugar, sifted
Mix shortening, flavoring, salt and butter cream flavor thoroughly together. Add powdered sugar and water and mix with an electric mixer at top speed to whipped cream consistency, 5 minutes. Keep sealed and in the refrigerator. Add more water as needed. This is decorator quality icing from a cake decorating class.
Bethel Bakery
That’s interesting
It is light because it is whipped a lot.
It is smooth because it has a lot of butter and some corn syrup.
Here is a basic recipe:
http://www.cdkitchen.com/recipes/recs/1425/Basic-F…
~Moz