Buttercreams & Icings

Creamed Fat Buttercreams:

American Buttercream:  filling, covering, piping, decorations, crusting

Butter  8 ounces

10x 16 ounces

Milk QS

Decorator’s Icing:  piping, decorations, crusting

Shortening 6 ounces

Butter 4 ounces

10x 16 ounces

Inverted 1 ounce

Cream Cheese Icing:  filling, covering

Butter     4 ounces

Cream Cheese  4 ounces

10x   16 ounces

Milk   QS

Egg-Based Buttercreams:

Swiss Buttercream: filling, covering, decorations, piping

Egg Whites 4 ounces

Sugar 8 ounces

Butter 16 ounces

Italian Buttercream:  filling, covering, piping

Egg Whites 4 ounce

Sugar 10 ounces

Water QS

Butter 16 ounces

French Buttercream:  filling, covering

Eggs 2 each

Yolks 2 each

Sugar 6 ounces

Water QS

Butter 16 ounces

7-minute Icing:  filling, covering, piping, crusting

Whites 3 ounces

Cream of Tartar ¼ teaspoon

Sugar 8 ounces

Vanilla QS

Royal Icing: covering, piping, decorating, crusting

Whites 4 ounces

10x 16 ounces

Acid ¼ teaspoon

Glycerine ½ teaspoon

Starch Based Buttercreams:

Ermine:  filling, covering, piping, decorations

Flour or 2 ounces

Cornstarch 1 ounce

Milk 8 ounces

Sugar 8 ounces

Butter 8 ounces

German:  filling, covering, piping

Yolk     4 each

Sugar 6 ounces

Cream 8 ounces

Cornstarch 1 ounce

Butter 8 ounces