DECORATING CAKE BUTTERCREAM RECIPES

Steps:

• In the bowl of your mixer beat the butter until smooth,  blend in the lemon extract and zest. Add 1/2 of the powdered sugar and 1/2 of the milk and mix at medium speed until combined. Add remaining powdered sugar and gradually add the milk.  You can also add a touch of lemon yellow coloring gel at this point if you would like more color. Mix at medium speed 3 to 5 minutes scraping the sides and bottom of the bowl occasionally.  At the end of mixing, slow down the mixer to very low speed for a minute or two, this will help to eliminate air pockets in the buttercream. Yield:  6 cups  - enough to fill and frost a 3 layer 8 inch cake Can be frozen in an air tight container for at least 3 months.  Thaw on countertop and remix If your buttercream is too thin, add more powdered sugar. If the consistency is to thick, add a bit more milk, 1 teaspoon at a time.

Steps:

• Mix the instant espresso coffee powder into the 1/4 cup of hot water, set aside to cool slightly
• Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt.
• Add half of the powdered sugar and half of the coffee. Beat at medium speed until the powdered sugar is incorporated.
• Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
• This recipe makes 6 cups of frosting. This is enough to fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch cake.
• If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.