Friday, December 12, 2008

Buttercream Icing

Finally, an icing recipe that worked for me! Though I'm sure my prior mess ups were due to my own errors, this time I was sure to carefully watch my measurements.

Thinking back to the last time I tried to make icing, I realize what an importance icing sugar (as opposed to granulated sugar) can make!

The recipe I followed is by Wilton and can be found here.

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 1 teaspoon of Vanilla
  • 2 tablespoons milk


(Medium Consistency)

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

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.


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