Mama's Cheesecake would like to wish Akhkil, Happy 2nd Birthday!!! His Aunty Linda ordered a special Blueberry Cheesecake, which was delivered today, to celebrate his birthday in Semenyih this weekend.
Thanks to the order, we at Mama's Cheesecake have learnt a new skill, that is making butter cream icing! This morning, we conducted a simple test and exploration session in our not-so-huge 'research lab', and Alhamdulillah, out of 1 test, we were successful in producing a creamy, yummy and smooth butter cream icing. We could rate this as 'Excellent' for a first attempt :)
Because the recipe is very simple, yet the product is fantastic, we would like to share our 'happy' experience this morning with all our faithful fans.
HOW TO MAKE BUTTER CREAM ICING
Whip about 1/3 cups of butter/ margarine until smooth and creamy. Add in 2-3 tablespoons of icing sugar before whipping it again. For better consistency, add the sugar one spoon at a time. Once the batter is smooth and creamy, add in a few tablespoons of full cream milk. The objective of adding milk is to soften the icing. When the icing is soft and smooth, the process of decorating the cake is easier.
To all our fans who are first-timers like us in making butter cream icing, we share some 'icing' tips with you:
- If you only want to produce clean, straight lines, you do not need to waste money buying the fancy icing set. Instead, you can use a simple, clear plastic bag (the ones used to pack food). Stuff the icing in the bag and compress towards one edge. Cut off the tip of the edge according to the size of line that you desire.
- To get a clean, straight line, the tip of the piping bag has to be as close as possible to the surface that you want to decorate. If it is even slightly higher, you will get squiggly lines which can also be transformed into some kind of decoration.
- VERY IMPORTANT!!! Do not ice your cake when it is still hot!!! We made this mistake out of sheer rush to deliver the cake on time, and in the end, what we got was a smudged icing....it melted actually! There is a reason why it is called 'icing'...it has to be cold! Ha ha ha!
We hope you will try out the recipe and share your experience with us.