Notes: Variations:
grated zest of one lemon.
1 pound Lightly salted butter, softened
2 ounces Pasteurized egg (optional)
2 pounds Powdered sugar, sifted
2 teaspoons Vanilla extract
Yield: 34 ounces
1. Using a mixer fitted with the paddle attachment, cream the butter until light and fluffy.
2. Beat in the egg if desired. Gradually add the sugar, frequently scraping down the sides of the bowl.
3. Add the vanilla and continue beating until the icing is smooth and light.
4. Yield: 2 lb. 2 oz.
Light Chocolate Buttercream -- Dissolve 1 ounce (30 grams) sifted cocoa powder in 2 fluid ounces (60 milliliters) cool water. Add to the buttercream along with the vanilla.
Lemon Buttercream -- Decrease the vanilla extract to 0.15 fl. oz. (1 teaspoon/5 milliliters). Add 0.15 fl. oz. (1 teaspoon/5 milliliters) lemon extract and the finely
grated zest of one lemon.
1 pound Lightly salted butter, softened
2 ounces Pasteurized egg (optional)
2 pounds Powdered sugar, sifted
2 teaspoons Vanilla extract
Yield: 34 ounces
1. Using a mixer fitted with the paddle attachment, cream the butter until light and fluffy.
2. Beat in the egg if desired. Gradually add the sugar, frequently scraping down the sides of the bowl.
3. Add the vanilla and continue beating until the icing is smooth and light.
4. Yield: 2 lb. 2 oz.
Light Chocolate Buttercream -- Dissolve 1 ounce (30 grams) sifted cocoa powder in 2 fluid ounces (60 milliliters) cool water. Add to the buttercream along with the vanilla.
Lemon Buttercream -- Decrease the vanilla extract to 0.15 fl. oz. (1 teaspoon/5 milliliters). Add 0.15 fl. oz. (1 teaspoon/5 milliliters) lemon extract and the finely
