I need a recipe for Buttercream Icing that can be piped

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Rhett&SarahsMom, Sep 6, 2008.

  1. Rhett&SarahsMom

    Rhett&SarahsMom Songster

    May 8, 2008
    One that you all have made and used.
    My daughters birthday party is coming up and I want to get this down and figured out before I make it and potentially destroy the cupcakes:/[​IMG]
  2. m_herrington

    m_herrington Songster

    Apr 18, 2008
    My buttercream frosting recipe.

    I have never piped it before, but I am sure that you could.

    1/2 cup butter... I use light margarine
    4 1/2 c confectioners sugar
    1 1/2 t. vanilla extract
    5 to 6 tablespoons milk

    In large bowl, cream butter until light and fluffy, beat in sugar and vanilla; add enough milk to achieve desired consistency

    You can also make chocolate using same recipe with 4 c confectioners sugar, 1/2 c cocoa and 6-7 t milk

    or peanut butter by replacing the butter with 1/2 c peanut butter and uing 6-8 t milk
  3. mama3

    mama3 In the Brooder

    May 30, 2008
    East Central IL
    I used to decorate cakes. If the recipe doesn't want to hold up to piping, add some more powdered sugar to thicken it. This is what I used all the time.
  4. mcg30_40

    mcg30_40 Songster

    Jan 2, 2008
    I'm so glad you posted this question, I have the same need. I'm making a carousel cake for my daughter's birthday and I need some that I can decorate the animal's with.

  5. Rhett&SarahsMom

    Rhett&SarahsMom Songster

    May 8, 2008
    thanks for the recipe and the hints.[​IMG]
  6. ams3651

    ams3651 Songster

    Jan 23, 2008
    NE PA
    if i remember correctly on of the secrets to piping buttercream is to keep it cold. Refrigerate it for a while before you use it and put it back in after every time you need to fill the bag. Good luck, I dont make buttercream because my family thinks its to sweet.
  7. Hangin Wit My Peeps

    Hangin Wit My Peeps AutumnBreezeChickens.com

    Apr 20, 2008
    Birnamwood, Wisconsin
    I decorated cakes at a local grocery store for years and our trick was to decorate while the cake was still cool from coming out of the freezer. Our frosting was kept at room temp, that is what worked for us. Seemed easier to work with when it wasn't too cold.
  8. chcknrs

    chcknrs Songster

    Mar 7, 2008
    Kelso, WA
    Also, if your frosting is too thick to pipe, add a few drops of boiling water, mix, add more until you get desired consistency.
  9. crtrlovr

    crtrlovr Still chillin' with my peeps

    gonna have to try that peanut butter variation -- sounds like da bomb! [​IMG]

BackYard Chickens is proudly sponsored by: