Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk

Medium Consistency

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed.
3. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium speed until light and fluffy.
6. Keep bowl covered with a damp cloth until ready to use.
7. For best results, keep icing bowl in refrigerator when not in use.
8. Refrigerated in an airtight container, this icing can be stored 2 weeks.
9. Rewhip before using.

YIELD: Makes about 3 cups.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor.
Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

Vanilla Cupcake & Buttercream

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

For the Cupcakes:
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

1. Cream the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in the vanilla extract and lemon zest.
4. In a separate bowl whisk together the flour, baking powder, and salt.
5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
6. Scrape down the sides of the bowl.
7. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.
8. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
9. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.
10. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.
The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

For the Frosting:

1. In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
2. Add the vanilla extract.
3. With the mixer on low speed, gradually beat in the sugar.
4. Scrape down the sides of the bowl.
5. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).
6. Add a little more milk or sugar, if needed.
7. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Read more: http://www.joyofbaking.com/VanillaCupcakes.html

TAT KEJU BLUEBERRY

Bahan
125 gm butter
125 gm majerin
( gantikan dgn 200 gm buttercup)
100 gm gula halus ( ¼ cawan gula custor - lebih sedikit - tak
sampai setengah)
1 biji telur B
500 gm tepung gandum (3 cawan )
(2 sudu besar susu tepung)
(1 penutup esen vanila)

Filling
250 gm blueberry filling

Keju Kerim
250 gm keju kerim
50 gm butter
50 gm gula halus
[Pukul semua bahan dan masukkan dalam tat]

Cara
1. Pukul butter, majerin dan gula sehingga kembang.
2. Masukkan telur dan kacau rata
3. Masukkan tepung sedikit demi sedikit dan kacau rata.
4. Pamkan adunan dalam acuan tat dan bakar dalam oven pasa suhu 170
selama 12 - 15 minit.
(oven saya - suhu 190 - 15 minit)
5. K! elaurkan tat dan masukkan blueberri filling dan keju kerim.
6. Bakar semula selama 5 minit lagi. (then lagi 15 minit)
7. Angjkat tat dan sejukkan.
8. Hidangkan.

Kek Butter

Bahan:
1 1/4 cawan gula custor
200 gm - 250 gm buttercup
1/2 sudu teh ovellete (option)
6 biji telur
esen vanila
2 camca besar susu manis + air -->- jadikan 1/4 cawan campuran
2 cawan tepung naik sendiri

Cara:
1. Pukul butter dan gula sehingga putih dan berkilat
2. masukkan ovellete
3. masukkan esen vanila
4. pecahkan telur asing dalam mangkuk ( check telur ok ke tak), then
masukkan telur sebiji sebiji sampai habis.
5. Masukkan tepung sedikit sedikit, selang selikan dengan campuran susu,
sehingga habis.
6. masukkan dalam loyang
7. Bakar pada suhu 190 darjah selama 1 jam.

BLUEBERRY CHEESE TARTS

Sugar Dough (as basis for all tart pastry)
250g butter
125g icing sugar
1 'B' egg
440g plain flour

Filling
250g Philadelphia cream cheese
60g gula caster
20g butter
1 'B' egg

Blueberry filling

1.. Pukul butter dgn icing sugar sampai kembang.
2. Masukkan telur, pukul sampai sebati (well mixed).
3. Masuk tepung, gaul hingga rata.
4. Cubit sikit dan tekan dalam tart mould yang telah digris. Tekan dalam
mould dengan fork.
5.. Bakar 180C untuk 10-12 minit (3/4 masak). Keluar dan ketepikan.
6. Untuk filling, pukul cream cheese, gula dan butter sampai kembang, masuk
telur dan pukul hingga rata.Masukkan dalam piping beg.
7. Bubuh dalam 1/2 sudu kecil blueberry dalam tat shell dan pipekan cheese
keatasnya.
8. Bakar 180C dalam 5-10minit. Angkat

Raspberry Cream Cheese Tart

Coming soon. I would like to try this recipes.

Wait haa kitchen...

Sweet Pastry Crust:
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter
1/4 cup (50 grams) granulated white sugar 1 large egg, lightly beaten

Filling:
4 ounces (125 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
2 large eggs
3/4 cup (180 ml) light cream or half-and-half (coffee cream)
1/2 teaspoon pure vanilla extract
zest of 1 medium lemon or lime
1 - 1 1/2 cups (110 - 165 grams) fresh raspberries

Sweet Pastry Crust:
In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix or the butter will separate and lighten in color. Add flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked.

Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.

Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling.

Reduce the oven temperature to 350 degrees (177 degrees C) and have oven rack in the center of the oven.

FOR FILLING:
In a food processor or electric mixer place the cream cheese and process until smooth. Add sugar and beat until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and beat until well blended and smooth.

Place the tart pan on a larger baking pan. Carefully pour the filling into the pre-baked tart shell. Arrange the raspberries evenly around the tart shell and then bake the tart for about 30 - 35 minutes or until the filling is set (test by gently shaking the pan). Transfer tart to wire rack to cool.

Serve warm or cold accompanied by softly whipped cream and fresh raspberries.

Refrigerate leftovers.

Makes one - 8 or 9 inch (20-23 cm) tart.

Source: Joy of Baking.com
Status: Not yet to try