Once I took a cake decorating class from Tom Lawson. His chocolate butter cream icing recipe is the BEST one that I have ever come across. It's creamy and delicious!
1T. REAL Vanilla
1pound unsalted butter, room temperature
2cupsEasy To Make Ganache
Special technique: Instead of creaming the butter and sugar first. Then, adding the remaining ingredients. It's the other way around.
In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water. Beat on high speed for 8 to 10 minutes. Turning off the mixer and scraping down the sides of the bowl occasionally.
At this point the icing will look like a thick pancake batter. If it is too thick add 1 T. hot water at a time until the desired consistency is made. Be careful not to add too much water. More can be added in the next step.
Add the butter, shortening, ganache and cocoa; continue whipping the icing until it is glossy and shiny.
The icing will keep refrigerated for a month. Bring to room temperature. Whip again.
Whipping Butter Cream Icing for a Perfect Party Cake! For years, I have searched for a delicious, creamy icing. I found this recipe at Tom Lawson’s cake decorating class. It is my favorite butter cream the icing recipe. Try it and you will understand the reason that I love it so much!
In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water; mix on high speed for 8 to 10 minutes. Turn off and scrape the sides of the bowl occasionally.
Add the butter and shortening; continue to mix for 8 to 10 minutes until icing is glossy and shiny.
This is enough icing for a 3 layer 8" cake.
Icing will keep in the refrigerator for up to one month.
A more “eggcellent” way to make Eggs Benedict. Surprisingly, they are easy to make in your kitchen! An English muffin sliced in half or a homemade No Knead Roll, ham, poached eggs, hollandaise sauce, and garnished with micro arugula. Yum!