I got a recipe off of your web site for Buttercream icing. One of the ingredients is buttercream flavor. Do you know where I can purchase this?
Also, I am trying to recreate an icing that was popular back in the 1950's in Eastern North Carolina bakeries. It is a buttercream icing without Almond flavor and it also does not have butter in it but could have butter flavoring.
Any help would be greatly appreciated?
I'm not sure about your recipe but I use this one from Wilton. To give you the almond flavor you are looking for I would substitute the vanilla with almond extract.
Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
Chocolate Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk
Makes: About 3 cups of icing.
instructions
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
Peanut Butter Buttercream Icing
If you like peanut butter cups, you’ll love chocolate cupcakes spread with Peanut Butter Buttercream Icing!
1/3 cup solid vegetable shortening
1/3 cup butter
3/4 cup peanut butter
3/4 cup milk
1 teaspoon pure vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar, sifted
Makes: About 3 cups.
instructions
Cream shortening and butter with electric mixer. Add peanut butter, milk and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Dark Chocolate Buttercream Icing
We’ve intensified the flavor to make Dark Chocolate Buttercream Icing an amazing way to finish your cakes and cupcakes.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 cup cocoa or
7 (1 ounce each) unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar sifted
4-5 tablespoons milk
3-4 tablespoons light corn syrup (optional)
Makes: About 3 cups.
instructions
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired. Keep icing covered with a damp cloth until ready to use.
Lemon Buttercream Icing
Lemon Buttercream is one of those icings that goes on almost any dessert. We especially like it in combination with Margarita Cupcakes, White Grape Juice Cupcakes and Lemon cakes (of course!).
1/2 cup solid vegetable shortening
1/2 cup butter softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups (approx. 1 lb.) confectioner's sugar sifted
Additional lemon juice or milk (optional)
Makes: About 3 cups.
instructions
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.
Cinnamon Buttercream
1 1/2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups milk
1/4 cup heavy cream
3 sticks unsalted butter , soft but cool, cut into small pieces
1 tsp. pure vanilla extract
2 tsp. cinnamon
Cinnamon imperials candies (optional)
Red white-chocolate hearts (optional)
To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Frost each cupcake with buttercream. Garnish with cinnamon imperials and white-chocolate hearts, if desired.
Coffee Butter Cream
2 tablespoons powdered instant coffee
1 cup egg whites, about
8 large eggs
1 pound confectioners' sugar
1 pound unsalted butter, at room temperature
Preparation
Dissolve the instant coffee in two tablespoons of boiling water. Set aside.
In the top of a double boiler over simmering water, beat the egg whites and confectioners' sugar just until the mixture is slightly warmed, creamy and smooth. The temperature should not exceed 90 degrees on a candy thermometer. Remove from the heat.
Continue beating until the mixture has cooled and is thick and white.
Add the butter, a little at a time, and continue beating. The mixture will look as if it is about to separate. Continue beating until the butter is well incorporated and the mixture becomes smooth.
Fold the coffee into the butter cream. Beat thoroughly. Cover and chill.
YIELD 8 cups
I haven't tried this one but it look really interesting.
Mango Buttercream
1/2 cup butter, softened
1/2 cup mango puree
Zest and juice of 1 lime (well, in this case, I'll just sub 2 tbsp of OJ)
2 tablespoons honey (any mild-flavored honey will do)
4-5 cups of powdered sugar
In a mixing bowl, cream butter until light and fluffy. Add mango puree, zest and juice (or OJ) and honey. Mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency is reached.
It makes about 12-14 servings.
Here is another unusual one....
Salted Caramel Buttercream
Put 1/4 cup of sugar and water in saucepan over medium-high heat. Do not stir of you will get sugar crystals, but you can swirl the saucepan gently. It will bubble itself into a deep amber. Remove immediately from heat and add cream (careful - it will bubble up furiously). Stir until smooth and set aside.
Put the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer.
Beat on high until stiff peaks form. Add butter a bit at a time, and continue beating on medium. Reduce speed to low, add vanilla extract, and then caramel (you may need to gently rewarm the caramel in the microwave for 10 seconds at a time until it is workable but not burning hot). Beat for 4-5 minutes.
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