Buttercream decorations add character to cupcakes.
Buttercream icing makes a spectacular decoration for cakes of all sizes. It can be piped or molded into different shapes and colored in all shades. The icing feathers are upright, piped shapes that can form a pattern on their own or around a separate decoration on the cake. Different consistencies of buttercream icing may be a cake filler as well as a coating and decoration. The icing is best made at room temperatures below 80 degrees Fahrenheit. Add this to my Recipe Box.
Instructions
1. Take the butter out of the fridge and allow it to soften. Sift the icing sugar into a bowl. This ensures that the sugar does not get lumpy when added to the butter. Mix the meringue powder with the sugar. Put the piping bags in the freezer to keep cool.
2. Cream the butter, vanilla and salt. Use the hand whisk, paddle whisk on the food processor or a wooden spoon, according to your preference. Add the sifted sugar and meringue powder -- 1/2 cup at a time. Whisk slowly until the mixture is fluffy. Scrape around the bowl with the palette knife, to ensure no icing sugar remains sticking to the sides.
3. Add 1/2 teaspoon of cream to the icing mixture and beat well. Add more icing sugar, if the mixture is not of a stiff enough consistency to stand upright.
4. Take a piping bag out of the freezer. Hold the bag at a point just above its nozzle. Spread the rest of the bag over your hand. Spoon some of the icing into the bag. Twist the bag around the mixture to remove air pockets.
5. Pipe stiff peaks -- the feathers -- on the cake's surface and sides. Place the piping bag back in the freezer and allow it to cool between separate stages of icing.
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