buttercream


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but·ter·cream

 (bŭt′ər-krēm′)
n.
A creamy mixture of butter or other shortening, sugar, and often other ingredients, used as a filling or icing for cakes.

but•ter•cream

(ˈbʌt ərˌkrim)

n.
a cake frosting or filling made usu. with butter, sugar, eggs, and flavoring.
[1950–55]
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References in periodicals archive ?
6 For the honey buttercream, mix together the softened butter and icing sugar until pale and fluffy.
STAR BAKERRAS MALAI CAKE INGREDIENTS (Serves 8) For the cake: 10 strands of saffron, dropped into 4tbsp of warm milk; 250g unsalted butter; 250g caster sugar; 5 medium eggs, beaten; 250g self-raising flour; 1tsp baking powder For the milk drizzle: 100g milk powder; 150ml boiling water; Cardamom seeds, removed from the pods and ground For the buttercream: 2 cardamom pods, crushed; 3tbsp whole milk; 300g unsalted butter, softened; 600g icing sugar, sifted To decorate: Edible rose petals, mixed with 100g roughly chopped pistachios METHOD 1.
INGREDIENTS Serves 8) For the cake: 10 strands of saffron, dropped into 4tbsp of warm milk; 250g unsalted butter; 250g caster sugar; 5 medium eggs, beaten; 250g self-raising flour; 1tsp baking powder For the milk drizzle: 100g milk powder; 150ml boiling water; Cardamom seeds, removed from the pods and ground For the buttercream: cardamom pods, crushed; 3tbsp whole milk; 300g unsalted butter, softened; 600g icing sugar, sifted To decorate: Edible rose petals, mixed with 100g roughly chopped pistachios METHOD Preheat the oven to 170oC/ fan 150oC.
I've featured Patricia Gotohio's Mother's Day Cupcakes that taste as phenomenal as they look-moist chocolate cupcakes with decadent chocolate frosting and light, hand-piped vanilla buttercream flowers.
Frosted redcurrants, to decorate (optional) For the marzipan buttercream:
The supermarket is now selling a sausage dog-shaped birthday cake, made with a decadent chocolate sponge and a sumptuous chocolate buttercream.
Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.
ALDI'S LEMON AND BLUEBERRY RUFFLE CAKE INGREDIENTS: For the cake: 450g The Pantry caster sugar; 450g The Pantry self-raising flour; 450g unsalted butter, softened; 200g blueberries, plus 50g to serve; 8 eggs; 2 tsp the pantry baking powder; 2 lemons For the lemon buttercream: 1.5kg The Pantry icing sugar; 750g unsalted butter; red food colouring; blue food colouring; juice of 2 small lemons METHOD: 1.
INGREDIENTS: For the Cake: 450g The Pantry caster sugar; 450g The Pantry self raising flour; 450g unsalted butter, softened; 200g blueberries, plus 50g to serve; 8 eggs; 2 tsp The Pantry baking powder; 2 lemons For the Lemon Buttercream: 1.5kg The Pantry icing sugar; 750g unsalted butter; red food colouring; blue food colouring; juice of 2 small lemons METHOD: 1.
aldi's lemon and blueberry ruffle cake Ingredients For the cake: 450g the Pantry caster sugar 450g the pantry self raising flour 450g unsalted butter, softened 200g blueberries, plus 50g to serve 8 eggs 2 tsp the pantry baking powder 2 lemons For the lemon buttercream: 1.5kg the Pantry icing sugar 750g unsalted butter red food colouring blue food colouring juice of 2 small lemons Method Pre-heat oven to 190degC/170degC Fan/Gas Mark 5, then Grease and line four 20 cm sandwich tins.
Spread the buttercream on the top of INGREDIENTS: For the Cake: 450g The Pantry caster sugar; 450g The Pantry self raising flour; 450g unsalted butter, softened; 200g blueberries, plus 50g to serve; 8 eggs; 2 tsp The Pantry baking powder; 2 lemons For the Lemon Buttercream: 1.5kg The Pantry icing sugar; 750g unsalted butter; red food colouring; blue food colouring; juice of 2 small lemons METHOD: 1.