Wednesday, October 10, 2007

Butter Cream Frosting

My simple design birthday cake for Edda. I just stick to something simple because on that day itself I made a few other cakes, kuih and a lot of chopping and slicing for the next day. No energy left to decorate something fanciful.

The slice view of the cake. I love the icing for this cake so decided to share it here and for my own record. I memorized the recipe while watching the American Test Kitchen T.V. show.

Recipe from American Test Kitchen:

3 sticks of unsalted butter, soften (1 stick=113 g)
1- 16oz/1lb icing sugar a.k.a confectioner sugar/powder sugar
1 Tbsp. milk
1 Tbsp. pure vanilla extract
Pinch of salt


Put all in a bowl and beat until soft and fluffy. Frost the cake as desired. If too soft, put in the refrigerator for 30 minutes before frosting again.


Edith said...

gosh you got good memory. At my age, I think I am deterriotiating pretty fast. LOLz.

KellytheCulinarian said...

What a beautiful cake! You'll have to keep the pictures for when she's older.

daphne said...

u call that simple cake design? wah.. it's hard in my books! haha.. guess i need more practice.. =)

looks so good..and the dark contrast so well with the frosting.

Baking Fiend said...

Thanks for sharing this buttercream recipe... the cake looks so good!

Big Boys Oven said...

Oh what lovely cake and so special, made by the mother for her lovely daughter!

The artist princess said...

Wow, thanks. I'm always on the search for a great icing recipe. The cake looks super chocolatey too. Yummers!

East Meets West Kitchen said...

Lovely slice of cake you have there! I've done that frosting recipe before, and it came out perfect everytime.

Little Corner of Mine said...

Maybe I have a reason to memorize it! Haha...

Thanks Kelly. Will definitely print those pictures with her and the birthday cake for the photo album.

Thanks Daphne. Yeah, this is pretty basic.

You're welcome with the recipe Baking Fiend. :)

Oh thank you BBoven! :)

Hi The artist/Singarishgirl, ;)
Yes, give this frosting a try, it's really good and hold up well.

Hi V,
Thanks! Cool, you have tried this! I love this frosting too, definitely a keeper.

Anonymous said...

You even bake a cake when you had to do other dishes?! I SALUTE YOU!

Beachlover said...

wau terrer cook at the lovely dish by yourself?.Somemore make your own cake!!.It's look like you having a cater to your party.very pro!!Happy Birthday Edda!!

Little Corner of Mine said...

Hehe...@ Tigerfish. *blush*

Thanks beachlover! :) "bor bien" (no choice in Hokkien) because this is how I like to throw my party.

Retno Prihadana said...

Your cake is beautiful!

Anonymous said...

wow...anything 'kau tim' by yourself, what a great mother and cook u r !!

Little Corner of Mine said...

Thanks Retno!

Thanks Janet! The love for our daughters huh?

Anonymous said...

Hi ching,
how long can the butter cream last at room temperature? I tried one recipe but it seems it melts quite fast.

Little Corner of Mine said...

Hi Delia,
It hasn't melt on me, only soften. It was pretty solid in the beginning and turned a little softer as time pass. It might also the weather here, I left my frosted cupcakes overnight on the counter and it never melt.

Unknown said...

Hi,can i know how much buttercream will yield from this recipe and how long can i keep this frosting. I plan to try them on will be my first time. Do we need to refrigerate the cakes after being frosted? Thanks for the advise. Merry X'mas!

Little Corner of Mine said...

Hi Kerry,

This buttercream is enough to frost a three layers standard 8" round cake. I am not sure how long this frosting can be kept though. The last time I used it to frost my cupcakes, the last piece of cupcake was consumed on the 5th day, and it's still good. Yes, you need to refrigerate the frosted cake/cupcakes. Just take it out 30 mins prior to serving so that it has time to soften.

Thanks. Merry X'mas to you too!

Anonymous said...

i was wondering if salted butter worked as well?
would it change the taste drastically ?

Little Corner of Mine said...

Sorry Anon, I'm not really sure since I never buy salted butter. Not sure whether using the salted butter and omitted the salt would yield the same result.