Sunday, September 9, 2012

Buttercream Icing

This Buttercream Icing recipe is perfect for spreading or decorating....If you follow our instructions to make it the ideal consistency you need.... recipe from 

solid vegetable shortening 1/2 cup
butter or margarine softened 1/2 cup (1 stick)
clear vanilla extract 1 tsp / Vanilla Sugar 1 sachet 
confectioners' sugar sifted 4 cups
milk 2 tbsp

In large bowl, cream shortening and butter with electric mixer.

add vanilla sugar or clear vanilla.... I prefer not to use brown colored vanilla... it will change the color of your icing and when you add other different colors you will not get that exact color

gradually add sugar, one cup at a time, beating well on medium speed.... scrape sides and bottom of bowl often.... when all sugar has been mixed in, icing will appear dry.

add milk and beat at medium speed until light and fluffy.... keep bowl covered with a damp cloth until ready to use

For best results, keep icing bowl in refrigerator when not in use.... refrigerated in an airtight container, this icing can be stored 2 weeks... re-whip before using.

for thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

for Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor....add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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