Customisable Frosting
The reason I call this recipe customisable frosting is that it is the blank canvas of frostings. It is the absolute basic and tastiest frosting I have discovered.
The Ingredients:
450g of Icing Sugar
110g of Butter
1tsp Salt
3tbsp Milk
2tsp Vanilla
The How-To:
Cream the softened butter in a bowl for aprox 5 mins until light and creamy.
In a seperate dish mix the salt and the vanilla together.
Mix the salt and vanilla mixture into the creamed butter.
Turn your electric whisk onto the lowest setting and slowly add the icing sugar. The key here is to add it slowly. Making sure each addition is fully combined before adding the next. Continue until all the sugar is added.
Now combine the 3tbsp of Milk a tsp at a time.
Finally whip the frosting for aprox 2 mins on high speed until light and fluffy.
If you decide to add food colouring or any other liquid flavourings you may need to add 1 or 2 tbsp of icing sugar to thicken it up.
That is you done. I highly reccomend you start icing straight away. Make sure your buns are completely cooled otherwise the frosting will melt. To assist in the setting of my frosting I leave the buns beside an open window when done.
Your Done!
Great recipe but why the salt may i ask? I assume there's a scientific reason 🙂
I have no idea, its just a recipe which has been passed down. It just makes it taste as good as it does 😉
Sorry really stupid question. The vanilla. Is that vanilla extract?
Personally I prefer extract normally as essence is mainly made up of chemicals. However I find that essence has a stronger flavour. Im sure this varies with different brands 🙂
There's this really strange thing that my mother used to do to give an edge to watermelon slices. She would give a light sprinkle of table salt to them to enhance the sweetness. I know it sounds odd but I think the principle of the salty addition amplifies the sweetness due to the obvious contrast. Now this is not something everyone should do to their watermelon as it is a matter of acquired taste and habit but the principle is there. I believe it's the same idea behind the popularity of salted caramel desserts and any dessert to which we sprinkle fleur de sel. That's my not-so-scientific reason but I'm sure Shirley Corriher or Rose Levy Beranbaum would have the answer.
Hi, yes i believe you are correct that the salt exagerates the sugary taste, either way it really helps frosting taste as good as it does 🙂
Salt is absolutely essential in all baking. (I was thrilled to see that you had added a reasonable amount of salt as an ingredient in your frosting)! I put it in everything from ice cream base to sorbet to even just a sprinkle on some strawberries and cream. Salt heightens flavor and also cancels out bitterness. I put it in my coffee for that reason.
I am a bit of a champion of salt! If you're interested, here's a piece a wrote about its important in desserts. http://www.squidoo.com/salt-in-desserts
Thanks–have a great day!
Hi Jenni,
I absolutly agree!! I know salt has its bad points health wise but it is a very important ingredient in recipes in small amounts. I have tried many recipes omitting the salt and the taste simply isnt as good! 🙂
Thanks for your comment,
Hi,
I really enjoy baking and found your recipes easy and effective. :-]
Pingback: Spooky Halloween Treats |
Pingback: Halloween Cupcakes! |
Pingback: Sailor Jerry Rum Cake - BakingBar