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Old 13.02.2017, 15:20
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Buttercream and Frosting

I am baking a ginger cake and am thinking about icing it. However, the recipes I have always make far too much icing for the cake, and I end up with a load of leftover, which either I eat straight from the mixing bowl in the style of shameless gluttony or it lives in my fridge until it dies.

Can anyone help me with a recipe to frost a 20cm round cake. I would appreciate both buttercream and cream cheese frosting recipes, as I haven't yet decided which one to do.

Thank you!
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Old 13.02.2017, 15:33
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Re: Buttercream and Frosting

Freeze the leftover buttercream frosting.

If you pipe it onto a baking parchment with a star shaped nozzle, make small shapes, you can then use them directly out of the freezer to decorate muffins or other small baked stuff you made.
They don't need long to defrost and are a godsend if you are strapped for time

Other than that, I'll scour though my cookbooks to see whether I can help with your initial query
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Old 13.02.2017, 16:14
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Re: Buttercream and Frosting

Just calculate the recipe amounts down, I do that all the time?! The ratio of the ingredients has to be right, that's all.
(Once I'm down on one egg that's where I can't go any smaller).
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Old 13.02.2017, 16:43
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Re: Buttercream and Frosting

I like simple cream cheese icing:
1 tub of philadelphia cream cheese
1 tsp of vanilla extract
icing sugar to taste

That should do a 20 cm cake nicely without leaving too much leftover. I've never tried EE's idea of freezing in little decorative shapes but it might be worth a try next time (assuming I don't eat the rest of the bowl like you do, OP).

This icing can get really soft, so I like to put it in the fridge for a while before using. If I'm transporting the cake I keep the icing in a separate tub and give a quick stir before frosting and serving.
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Old 13.02.2017, 16:46
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Re: Buttercream and Frosting

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Freeze the leftover buttercream frosting.
Ignore her. You're doing it right.
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I eat straight from the mixing bowl in the style of shameless gluttony
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Old 13.02.2017, 17:18
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Re: Buttercream and Frosting

Basic Cream Cheese Frosting -

1 Stick of Butter (4oz)
1 Tub of Cream Cheese (8oz)
1 tsp Vanilla Extract
1 - 2 C Confectioners Sugar (how sweet or tangy is up to the chef)

Make sure the butter and cream cheese are at room temperature.
Place all the ingredients in a medium sized bowl and stir until uniform.
Refrigerate/keep cool after frosting, but bring it back to room temp for ~30 minutes before serving.

Enjoy!
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