Saturday, April 26, 2008

Buttercream Icing from Cake Decorating Class

Thanks to Suzie Willyerd for a wonderful cake decorating class on Thursday night. It was a great time and everyone left with a cute cake!
Here is Suzie's recipe for Buttercream Icing.

Buttercream Icing (Medium Consistency) -- Wilton Recipe --
I usually double when making so I don't have to weigh the sugar, just use one 2 lb bag.
1/2 cup vegetable shortening
1/2 cup butter, softened (can use margarine but not the spreads)
1 tsp Clear Vanilla Extract
1 lb sifted confectioners' sugar
2 TB milk
In a 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 TB light corn syrup, water or milk.
For Pure white Icing (and stiff consistency), omit butter; substitute an additional 1/2 cup vegetable shortening for butter and 1/2 teaspoon no-color Butter Flavor. Add up to 4 TB light corn syrup water or milk to thin for icing cakes.