How to shufty buttercream icing.

Standard

After the recent success of our post ‘Is cumin safe for cats?’ (for the answer, see here) I thought I would spend ten minutes of my newly discovered ‘free time’ to explain some other commonly searched terms that have landed people on our blog. I can’t help but feel people might be disappointed having searched for ‘cheese adventure’ and been delivered this pile of random recipes. They wanted to see some real hardcore cheese.

So here you go, cheese adventurers:

Here is a link to the website I found this on, just in case this isn’t enough cheese for you. It’s all about cheese eateries in Wisconsin and famous cheeseheads. Cool story.

I realise that we use a rather select vocabulary on our blog, which when writing to us sounds perfectly normal. However it has been made apparent that perhaps some of the more obscure words may need to be included in a short glossary.

jujjzzh, juzhj, zjujjzh, zhuzzh [jschu-jjzh] v:

1. to blend or chop with a hand blender or food processer eg. He jujjzhed up the soup to a smoother consistency.

syn: to whizz, to blend

shufty [shuff-tee] n:

1. the act of shuffling or jiggling items within a confined space eg. He gave the roast potatoes a shufty to spread them out.

mush [muh-sh] v:

1. to mash or squash an object eg. He mushed up the tomatoes.

whack [wa-ck] v:

1. to put something in a specific location, not necessarily with aggression eg. He whacked the pan in the oven.

Finally one of the other questions I feel we are truly lacking on is explaining to people how to make standard buttercream icing with only a limited amount of icing sugar. So, here goes.

Buttercream icing

Ingredients

icing sugar
soft, unsalted butter or margarine (eg. Stork)
vanilla extract
milk (optional)

Butter or margarine Icing sugar Vanilla Milk
10g 20g ¼ tsp ¼ tsp
20g 40g ¼ tsp ¼ tsp
30g 60g ¼ tsp ½ tsp
40g 80g ¼ tsp ½ tsp
50g 100g ½ tsp 1 tsp
60g 120g ½ tsp 1 tsp
70g 140g ¾ tsp 1 ½ tsp
80g 160g ¾ tsp 1 ¾ tsp
90g 180g ¾ tsp 1 ¾ tsp
100g 200g 1 tsp 2 tsp

Method

Soften the butter or margarine by beating it thoroughly in a bowl. Sieve in the icing sugar a quarter at a time and beat thoroughly between each addition. Mix in the vanilla before adding half the milk (roughly). If that makes it into a spreadable consistency leave it at that, if it still looks a bit firm, add the rest of the milk and even a bit more if you so wish.

Note: you’ll need the 100g butter and 200g icing sugar amounts to ice a standard sized cake of around 15cm diameter or 12 cupcakes. Though honestly, if I was icing cupcakes, I’m a huge fan of the Hummingbird Bakery Vanilla Frosting which is much lighter and tastier on cupcakes than this type of icing. Add colourings and sprinkles until your heart’s content.

So that concludes our cheese adventure and buttercream shuftying for one day. I hope you will now realise that buttercream is not a suitable consistency to shufty and therefore the title of this post is ridiculous – but maybe it was useful or at least made you drool over the sheer amount of cheese visible on one computer screen.

Enjoy.

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