RECIPE MAGIC!

BUTTERCREAM ICING

This buttercream recipe is flavoured with our Black Currant dark balsamic. For classic buttercream simply replace Black Currant with Vanilla. You can also flavour with other balsamics including Espresso, Chocolate, Sicilian Lemon and many more. Get creative!

INGREDIENTS:
1 cup (227g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
2-3 tbsp Black Currant dark balsamic vinegar (or 2 tsp Vanilla Extract)
1/4 tsp salt

1-2 tbsp whipping cream, as needed 

For Chocolate Buttercream: Substitute 1/4 cup Dutch cocoa powder and 2 tsp vanilla extract for the balsamic

DIRECTIONS:
In a large bowl or stand mixer, beat the softened butter until creamy and smooth, about 2-3 minutes. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add 2 tablespoons of balsamic and salt. Beat until well combined. Taste and add more balsamic if desired. Keep in mind that the flavour will develop over time. If the icing is too thick, add whipping cream, 1 teaspoon at a time, until you reach the desired consistency. Beat on medium-high speed for 3-5 minutes until light and fluffy. Use immediately or store in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using if refrigerated.