BUTTERCREAM ICING

Basic Canadian Vanilla Butter cream Formula

METRIC YIELD: 3.075 kg Icing

Ingredient Baker’s % Amount

Icing Sugar, sifted *100.0 % 1500 g
Water, hot 11.0 % 165 g
Salt 0.2 % 3g
SF Butter, soft 65.0 % 975 g
High-Ratio Shortening 20.0 % 300 g
Egg Whites 7.5 % 110 g
Vanilla Flavor 1.5 % 22 g
Totals: 205.2 % 3075 g

KEY POINTS:

1. Place sifted icing sugar, salt, and hot water into machine mixing bowl. Use flat
beater at low speed to mix ingredients to a firm paste of smooth consistency.
2. Add softened butter and High ratio shortening. Mix at medium speed for about 5
minutes to cream ingredients until soft and smooth.
3. Add egg whites and flavoring and mix at medium speed for about 20 minutes
until light and fluffy. Be sure to scrape down bowl and beater occasionally to
avoid a lumpy icing.
4. Store icing in sealed containers at 10°C/50°F when not in use.

 NOTE:
1. Nougat Buttercream: To every 1000g of icing, add 200g
praline paste.
2. Mocha Buttercream: To 1000g buttercream, add
10g/0.35oz instant coffee powder dissolved in 30g hot
water.