Butter cream, cupcakes and cake frosting

Butter cream icing 
Recently cupcakes have made a great come back.I have collected and tested a few  butter cream recipes. Here are some of my all time favourite :D  (note: in my kitchen i will use OLIVE-GOLD in tub to make my butter cream icing whenever the recipe calls for butter , and i will use olive oil or olive spread in tub instead of butter in my baking--it wouldn't make it less sinfully delicious!!)- just less guilt-ehemm.


Butter cream -Original recipe  from chef Ho
(you have to make Sugar Syrup first)

Sugar syrup
Sugar 1kg
water  500g
Lemon juice 2 spoon

mix sugar and water on low flame,stir constantly until all sugar dissolve. cool it and stir in 2 tablespoon full of lemon juice.ready to use.

 Basic Butter cream recipe-  thin consistency 
Butter 315g-Tatura,anchor ( i use OLIVE-GOLD in tub)
Cream well 500g                (i use phil cream cheese)
Mix both for 15 min on lower speed than add in COOL sugar syrup 330g (suit your sweet tooth,I use less) and beat on mid high for 3 minutes. Add any flavour you fancy to ice your cuppies.Ready to use.

I found out -this is the smoothest and easiest to reuse even after I kept in the fridge. No built up sugar granules.

Butter cream -using sugar syrup  original recipe from my good friend, Chef and cake artist Esther Foo.(you can find this recipe in her  Heritage Cookbook)
 1 cup water
 2 cups sugar
 150g    butter
method
1.Boil sugar and water on low flame,stir constantly until all sugar dissolve.Cool syrup.If sugar crystallised during cooling,add some water and reheat .cool again before use.
2.Cream butter till pale and add in syrup according to your taste.add in your favourite flavour.

Vanilla butter cream    consistency:Thin . ratio 1sugar : 1 butter
(for 10 cupcakes)
100g butter- olive  butter spread in tub (olive-Gold)
100g vegetable shortening (krimwell)  use all butter for better taste-i love olive butter less guilt
200g  sugar ,original recipe (No! no! no!)
100g  icing sugar,sifted( i used 80g instead)
1 tsp vanilla essence

Method
1.cut butter into cubes , into mixing bowl.
2.With a K beater on medium speed, mix until butter is lump free.
3.Gradually add in icing sugar.scrap sides of bowl.Ready to add in your favourite flavor. Mine this time is vanilla :D
4.Fill in your decorating bag.I found a lots of fun ideas here wilton.com

The recipe for butter cream roses, I use Wilton recipe  consistency thick ; 3 sugar or 2 sugar : 1 butter ratio(which I will share with you later), for the time being ,here
And here is tutorial how to make butter cream roses by Kak Azlita Masam Manis
http://www.azlitamasammanis.com/2013/12/pelajari-cara-membuat-bunga-ros-dari.html