Decorators' Buttercream Icing {Recipe}
Before I even begin this post... yes, this icing is shortening-based. Yes, I know that. And there are a lot of good reasons for it. Try it.
There are a million other icing recipes out there. But this is the one that I use for DECORATING. Just like you use different soap for your hands and for your face, there are different icings out there that serve different purposes.
This is my go-to icing for decorating for a few reasons:
- It doesn't have to be refrigerated.
- It doesn't get too soft in your hands when you work with it for a while.
- It's white, not ivory.
- It holds its color well.
- It "crusts" so that you can get a great faux fondant finish.
Without further ado...
What You Need
1 cup vegetable shortening (Crisco)
1 lb. powdered sugar
1 Tbsp. Meringue Powder
1 tsp. clear vanilla extract
1 tsp. clear butter flavoring (I prefer Wilton brand)
1/8 tsp. almond extract
1/4 cup whole milk or half-and-half
Yield: 2-3 cups icing (I usually double it.)
It is very important that you NEVER mix liquids and powders in this recipe! ALWAYS mix well between additions, and never mix liquids with your sugar or you will get lumps that make it hard to decorate!
Place the shortening and the flavorings in the mixing bowl. Mix well.
Add the meringue powder to the sugar and add about 1/2 of the sugar to the bowl. Mix well.
Add the milk. Mix well.
Add the remaining sugar. Mix well.
This icing does not need to be refrigerated. However, it tastes best if it is stored in the refrigerator no longer than 3 weeks. It will freeze well for up to a few months. Always bring it back to room temperature before decorating.
This icing is a thin consistency, perfect for spreading on your cake, and for basic decorations like stars and shells.
*Note: If you really can't handle all shortening, you can do half butter and half shortening. In that case, use 1/2 cup each butter (at room temperature) and shortening. And decrease your milk to just 2-3 Tbsp.
Click the Links Below to See:
Other Icing Recipes/Ideas
My Complete Recipe Index
How to Ice a Cake Tutorial
Other Cake Decorating Basics
This is my go-to icing for decorating for a few reasons:
- It doesn't have to be refrigerated.
- It doesn't get too soft in your hands when you work with it for a while.
- It's white, not ivory.
- It holds its color well.
- It "crusts" so that you can get a great faux fondant finish.
Without further ado...
What You Need
1 cup vegetable shortening (Crisco)
1 lb. powdered sugar
1 Tbsp. Meringue Powder
1 tsp. clear vanilla extract
1 tsp. clear butter flavoring (I prefer Wilton brand)
1/8 tsp. almond extract
1/4 cup whole milk or half-and-half
Yield: 2-3 cups icing (I usually double it.)
It is very important that you NEVER mix liquids and powders in this recipe! ALWAYS mix well between additions, and never mix liquids with your sugar or you will get lumps that make it hard to decorate!
Add the milk. Mix well.
Add the remaining sugar. Mix well.
This icing is a thin consistency, perfect for spreading on your cake, and for basic decorations like stars and shells.
*Note: If you really can't handle all shortening, you can do half butter and half shortening. In that case, use 1/2 cup each butter (at room temperature) and shortening. And decrease your milk to just 2-3 Tbsp.
Click the Links Below to See:
Other Icing Recipes/Ideas
My Complete Recipe Index
How to Ice a Cake Tutorial
Other Cake Decorating Basics
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