Читать книгу Bake Me I'm Yours... Cupcake - Joan Belgrove - Страница 16

decoration recipes

There is a huge choice when it comes to adding a frosting or topping to your cupcake. Here are some recipes for my favourites, but don’t be afraid to try others or adapt and flavour the ones below.

standard buttercream

you will need

110g/3¾oz unsalted (sweet) butter

350g/12oz icing (confectioners’) sugar

15–30ml/1–2 tbsp milk or water

a few drops of vanilla extract or flavouring of your choice

A popular choice for cupcakes. Although traditional buttercream doesn’t have the same versatility as some of the other covering materials, it will still struggle to be beaten when it’s done well.

1 Place the butter in a bowl and beat until light and fluffy.

2 Sift the icing sugar into the bowl and continue to beat until the mixture changes colour.

3 Add just enough milk or water to give a firm but spreadable consistency.

4 Flavour by adding the vanilla or alternative flavouring, then store the buttercream in an airtight container in a refrigerator until required. Re-beat before using.

flavouring buttercream

Try replacing the liquid in the recipe with:

alcohols, such as whisky or brandy

other liquids, such as coffee, melted chocolate, lemon curd or fresh fruit purees

Or add:

nut butters to make a praline flavour

flavourings, such as mint or rose extract

swiss meringue buttercream

This buttercream is less sweet than the standard buttercream, and has a beautiful glossy finish that doesn’t fade. This buttercream is not stable above 15°C/ 59°F, however, so is not suitable for hot days or climates!

you will need

4 large egg whites

250g/9oz caster sugar

250g/9oz unsalted butter, softened

a few drops of vanilla extract

1 Place the egg whites and sugar into a bowl over a pan of simmering water. Stir while heating to prevent the egg whites cooking.

2 Once the sugar crystals have dissolved, remove the bowl from the heat and whisk the meringue to its full volume and the mixture is cool – about 5 minutes.

3 Add the butter and vanilla and continue to whisk for about 10 minutes – the mixture will reduce in volume and look curdled, but don’t panic! Keep whisking until the icing has a smooth, light and fluffy texture.

4 Store in a refrigerator for up to two days, and re-beat before using.

colouring buttercream

Add liquid or paste food colouring a little at a time into the icing and beat between each addition until you achieve the colour required.