Buttercream Icing

• Buttercream is the classic icing used to cover and decorate everything from simple cupcakes to elaborate wedding cakes. American buttercream is made by creaming together softened butter and sifted powdered sugar, then thinning the mixture with milk. You can substitute an equal amount of heavy cream for milk in American buttercream recipes. Replacing the milk with heavy cream gives the icing a richer flavor and a creamier texture. If you typically thin your buttercream with skim milk, you may need to use a little more cream to achieve the same consistency.

Using and Storing Buttercream

• Buttercream can be left at room temperature for up to two hours, as long as the room is not too hot. Store it in the refrigerator for two to three weeks, or in the freezer for up to six months. Return the buttercream to room temperature for at least an hour before you use it. Beat it again for 30 seconds on high speed to restore its texture.

Whipped Cream Icing

• If you prefer an icing that is lighter and less sweet than buttercream, stabilized whipped cream is a good alternative. The key to perfectly whipped cream is to chill the mixing bowl and beaters in the freezer for five minutes before using.

  Stabilized whipped cream icing looks and tastes like traditional whipped cream, but will hold its shape like a buttercream icing. Mix powdered sugar, cornstarch, and about one-fourth of the cream in a small saucepan. Heat the mixture to a boil until it thickens. Remove from the pan and cool completely. Whip the cream until it just begins to thicken. Slowly add the cornstarch mixture and continue whipping until firm peaks form.

Using Whipped Cream Icing

• Stabilized whipped cream icing can be used to frost and decorate cakes, although it is not the best choice for complex decorations, such as icing roses. It cannot be stored for later use, so plan to make it about an hour before you decorate your cake.