Some of McCall's favourite recipes and tips are here for you to try.
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| Quick Buttercream |
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|---|
| - | Imperial | Metric |
|---|
| Sweet Butter Unsalted | 1 lb | 450 gm |
| Icing Fondant | 1 lb | 450 gm |
| Vanilla | 1/2 tsp | - |
| - | 2 lb 3 cups | 900 gm |
Method - Speed 2
Use flat beater on mixer. Cream butter. Add fondant gradually.
Approximate time 12 minutes.
If you like the icing white use McCall's High Ratio Shortening instead of butter.
| Cream Cheese Icing |
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|---|
| - | Imperial | Metric |
|---|
| Regular Kraft Cream Cheese | 10 oz | 300 gm |
| Icing Fondant | 14 oz | 400 gm |
| High Ratio Shortening | 7 oz | 200 gm |
| - | 2 lb 3 cups | 900 gm |
Method
Use flat beater on mixer. Cream cheese while adding icing fondant.
Mix till smooth and add H.R.Shortening. Mix until smooth and light.
Approximate time 10 - 12 minutes.
| Buttercream 1-2-3. |
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|---|
| - | Imperial | Metric |
|---|
| Meringue Powder | 3 tbsp | 20 gm |
| Water | 1/2 cup | 130 gm |
| Icing Sugar | 3 cups | 400 gm |
| Sweet Butter | 1 cup | 250 gm |
Unsalted H.R. Shortening
(or Crisco) | 1 cup | 250 gm |
| Vanilla | to taste | - |
| - | 4 cups | 1025 gm |
Method
Whip water, meringue powder and sugar to a peak (7 - 10 min.)
Add soft butter, H.R. shortening and vanilla.
Whip until fluffy and no butter or shortening lumps are left.
| Tips on Flavouring Your Buttercream |
|
|---|
| Based on 1 cup icing - 250ml icing | Imperial | Metric |
|---|
Nougat / Hazelnut paste
(melt over low heat) | 2 tbsp | 30 gm |
Mocha
(1/2 tsp instant coffee granules dissolved in 1/2 tsp water) | 1/2 tsp | - |
| Semi-Sweet chocolate - melted | 2 tbsp | 30 gm |
Cocoa & Oil
(mix to paste 3tbsp cocoa powder+2 tbsp veg.oil) | 2 tbsp | 25 gm |
| Lorran Oils (all flavours) | 10 - 12 drops | - |
| Vanilla Flavour | 8 drops | - |
Lemon Flavour
(mix 6 drops Lemon Oil + 2 tbsp. Lemon Butter) | 2 tbsp | 25 gm |
|
