Lemon Buttercream Icing

Lemon Buttercream Icing

Hello there!  Today I’m sharing a refreshing Lemon Buttercream recipe.  😀  It is heavenly.  I could eat this stuff with a spoon.  It’s not too sweet or sour, it’s just right.  🙂  I choose to dress some lemon cupcakes with it!  To top it off I added a pink fondant lemon slice!  🙂  Put this one in your recipe box, trust me.

Lemon Buttercream Icing by Redbird Recipes

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup of unsalted Butter, softened
  • 1/4 tsp clear Vanilla Extract
  • 3/4 tsp Lemon Extract
  • 2 tbsp Milk
  • 4 cups Confectioner’s Sugar

Directions:

  • Cream the softened butter.
  • Mix in vanilla, lemon, and milk.
  • Mix in 1 cup of sugar at a time.  Use a spatula on the sides of the bowl as needed.
  • Mix until icing forms stiff peaks.

*This icing is best kept cold until 30 minutes before serving.

http://www.redbirdrecipes.com

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French Vanilla Cake Filling

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This weekend I took a shot at making an ombre cake using an icing scraper for a smooth edge.  While it doesn’t look exactly like the picture that inspired me, it is still super delicate and feminine which is what I was going for.  😀

Today, I’d like to share a simple cake filling that you can whip up in the blink of an eye!  All you need are the ingredients for Jello French Vanilla Instant Pudding and a packet of Dream Whip!  🙂

If you haven’t noticed I’m a newbie to cakes and cake decorating!  For this cake I didn’t put very much filling and I wish I had put a lot more.  So if you use this filling don’t cheat yourself!  Use it all!  🙂

French Vanilla Cake Filling

French Vanilla Cake Filling

Ingredients:

  • JELLO French Vanilla Instant Pudding, 1 packet
  • Milk
  • Dream Whip, 1 packet
  • Milk
  • Vanilla Extract

Directions:

  • Mix together pudding as directed.
  • Mix together Dream Whip as directed.
  • Mix both mixes together.
  • Let set in the fridge for approx 15 minutes.

http://www.redbirdrecipes.com

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Royal Icing

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Spring Break approaches!  Behold, a fabulous activity to entertain the household, Royal Icing Cookies!!!  Happy Texas Independence Day by the way!

Bake the cookies the night before, then do the icing the next day!  This makes the process a little less overwhelming if you’re doing it for a slumber party or a large family gathering!

This was my first time with Royal Icing.  It was fun and a little tricky at first.  The best way to start is to keep your design simple if it’s your first time.  Learn the texture and movement of the icing.  It is very very very very different from butter cream decorating.  This icing has a higher viscosity which is both a good thing and a bad thing.  It makes it easier to fill in spaces but it also can run off the cookie or into other colors.  You can add a tablespoon or two of water at a time to increase the viscosity of the icing if needed.

For tools I recommend Wilton round piping tips 1-4 for simple designs and outlining.  I used Wilton round tip #3 for my outlining.

I saw several recommendations for squirt bottles.  I tried both the piping bags and the squirt bottles and found the piping bags to be much easier to use.  Therefore I recommend utilizing piping bags.

As for this delicious cookie, I will share that recipe another day.  It is a treasured recipe in our family.  I promise I’ll post it soon!    🙂

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Ingredients:

-3 tbsp Meringue Powder

-5 tbsp Water

-4 cups of Powdered Sugar

Directions:

Gently mix the Meringue Powder and water until it is dissolved.

Beat the water and meringue mixture while adding the powdered sugar a 1/2 cup at a time while mixing on medium.

Once all powdered sugar has been added increase the mix speed to medium high for about 5-7 minutes.  Mix until you get glossy, stiff peaks.

Depending on how many colors you want divide the icing and add desired food coloring to each bowl.

Place icing into separate piping bags with desired piping tips.

Decorating:

Only work with cookies that have cooled to room temperature.  Hot or warm cookies will melt the icing.

Do all outlining first.  For the chevron cookie, I outlined the cookie and then outlined the chevron pattern.  I let the outline dry for a good 15 minutes before I filled in the cookie.

If decorating with younger children I would recommend outlining ahead of time and let the children fill in the outlines.

 

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