Butter Cream Icing for Cakes and Pastries
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 45233 times
An icing made primarily from soft butter, the Butter Cream Icing for Cakes and Pastries has a buttery flavour and luscious mouth-feel that make it stand out from the crowd of regular cream-based icings.
The fluffed-up butter, sweetened with icing sugar and flavoured mildly with vanilla essence, is noticeably special and is sure to be enjoyed to the hilt. Make it your first choice for cakes and pastries made for celebrations involving children.
We have used it in our Swiss Roll recipe.
- Sieve the icing sugar and keep aside.
- In a bowl, cream the butter using a wooden spoon or a spatula till it is light and smooth.
- Gradually, add the sieved icing sugar and cream till smooth using a wooden spoon or a spatula.
- Add the vanilla essence and mix well.
- Use as required.
Nutrient values (Abbrv) per tbsp
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