How do we make butter cream for a cake filling?

Question

only using margarine and icing sugar. i have mixed these two and it has become a powdery mixture.
how can i make it soft and creamy?

Answer 1

Keep beating it. It takes time and effort (or a food processor)

Answer 2

Recipe Box
Buttercream Icing

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.

Answer 3

Ingredients:
4 cups Confectioner's Sugar
1 tablespoon Meringue Powder
1 cup Shortening
1 teaspoon Vanilla
1 teaspoon Butter Flavoring
Milk Or Cream -- see directions


Directions:

Sift sugar and meringue powder. Cream crisco, flavorings, and milk. Add sugar gradually at medium speed. Do not beat at high speed. Store in airtight container for up to 2 weeks in fridge. Will frost 1 10" round cake.

Chocolate butter cream: add 3 oz melted bittersweet chocolate or 3/4 c cocoa and 1-2 T extra milk.

Note: Use 5 T milk or cream for a thin consistency for writing. Use 4 T milk or cream for a medium consistency for borders or piping Use 3 T milk or cream for a stiff consistency for flowers or other shapes.

This recipe for Buttercream Icing serves/makes 3 cups

Answer 4

Don't use margarine!

That's just discusting honey!

Try using 1/2 c crisco, 1/2 C whole butter 1 box of confectioners sugar and about a tablespoon of milk and some real vanilla bean or extract...

You don't have to eat the whole cake you know! Everything is fine in moderation and if you really believe that margarine is GOOD for you... you are sadly mistaken.

Answer 5

Add some milk or a few drops of vanilla essence. Margarine and icing sugar doesn't taste as nice - or mix as well - as butter and icing sugar. Nevertheless, it's not too late to rescue this one!

Answer 6

Ideally, make up a simple custard (powder form is fine) but use 1.5 times the amount of powder and sugar recommended on the instructions... this will give a thick custard. Allow this to cool with cling film over it. Then when its at room temperature, fold in some cocoa powder for chocolate flavour, then gently beat this into an equal amount of unsalted butter... return to the refrigerator until required. Delicious.

Answer 7

i prefer to use real unsalted butter. the butter needs to be soft, add a little icing sugar at a time. keep adding and taste regularly, you dont want it to still taste of butter. if it is powdery you have used too much icing sugar. add a little vanilla essence also.

Answer 8

First of all, margarine is no substitute for real butter. Sorry, but it isn't. That said, I'll give you mine:

Best Buttercream Frosting, C&H Sugar Package (adjusted by me)

3 3/4-4c (1 lb.) powdered sugar (icing sugar?)
1/2 c. butter, softened
1/4 c. milk
1/4 tsp. (or less) salt (be careful)
1 tsp. no-color flavoring extract*

Add salt to sugar. Stir to blend (I tend to use a whisk to blend them well). Make well in sugar. Add softened butter, milk, and extract.

On LOW mix (with hand mixer), combine ingredients. Once combined, beat at MEDIUM until it resembles firm-peak whipped cream.

To tint: add color until shade is reached. Icing flavors (the gels you can get at craft stores) retain truest flavor. Colors darken overnight in refrigerator. If using flavoring/food color that is liquid, add powdered sugar to blended mixture to thicken frosting to whipped-cream look.

You can refrigerate it overnight -- to soften, microwave for 30 to 45 seconds on medium power. Do not put on warm cake -- it melts. To solidify the icing, put in fridge 5-10 minutes. It sweats and melts on warm days, so serve cake out of refrigerator.

24 cupcakes or one thick-frosted cake.

Good luck!

Answer 9

hi there
you need to add more marg but next time you do cream the marg first then add the iceing sugar a little at a time beating fast all the time should get a really light butter cream this way

Answer 10

I have used shortening and sugar for a buttercream type of product 10ounces sugar to 7 ounces of butter will work. But to make a good buttercream you need egg whites. See if this seems to difficult, I have used it beacuse I thought it was simple.
Easy Meringue Buttercream Recipe courtesy of Gourmet Magazine





4 large egg whites (1/2 cup)
1 cup sugar
Pinch of salt
12 ounces (3 sticks) unsalted butter, softened
Flavoring
Liqueur: 2 to 3 tablespoons liqueur (such as Grand Marnier or dark or light rum)
Lemon: 2 to 3 tablespoons lemon juice
Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum
Raspberry: 3/4 cup raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries

Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot, about 140 degrees, and sugar is dissolved, about 3 to 4 minutes.
Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered for up to 5 days. Before using, bring to room temperature and beat until smooth with the machine.

Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavored buttercream immediately before using it.)

Answer 11

you are adding too much icing sugar. use less sugar but mix the 2 for a long time, it will soon turn into a cream