In a couple of days, I will be posting a recipe for a Brazilian Mother's Day cake. I usually use a lemon meringue icing for this type of cake. However, due to a lack of open space in our refrigerator, I needed an icing that would stand up better to room temperatures. So I tried it with this butter cream icing instead.If you don't like the idea of using store bought icing for your cakes, try this butter cream frosting recipe. It serves as a base vanilla icing but you could tweak it to make other flavors as well. For example, you could add a teaspoon of lemon extract to make lemon icing. I have also used it with almond extract and hazelnut syrup.
Recommended Equipment:
stand mixer
Ingredients:
1 cup butter, room temperature
3 cups confection sugar
2 tspn vanilla extract
2 tbsp milk
Preparation:
- Using a stand mixer, cream the butter and vanilla extract.
- Gradually, mix in the confection sugar.
- Beat in the milk. If the consistency of the icing is too thick at this point, feel free to add a little more milk to achieve the texture that you need.
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