thanks in advance,
Deb in Austin
1 cup Crisco shortening
1 cup butter (can use salted or unsalted)- softened
1/3 cup luke warm water
1 tsp popcorn salt
1 tsp clear vanilla
1 tsp almond extract
1 tsp butter extract
2 lb. bag of powder sugar
**** I recommend using a stand-up mixer (Kitchen Aid) for this.****
Cream together the butter and Crisco until nice and fluffy. (I use speed 6 for this on my KA.)
Measure out the luke warm water in a standard measuring cup and dissolve the popcorn salt in this water.
I then add the flavorings to the cup. Stir it up well with a spoon.
Turn your mixer speed to the lowest possible setting and add in the powdered sugar slowly. Alternate back and forth
with the water mixture. Keep the mixer on low until all liquid and powdered sugar are combined.
Once combined then turn the mixer up a notch and mix well. Approximately 2-3 minutes.
Heavy cream or milk can be substituted for the water too. This will make for a smoother, creamier frosting. Refrigerate your
cake if you use these.
You can mix and match flavorings in my recipe. I have done all sorts of different combinations. I love Lorann
Flavorings in this too!!!!! They have over 30+ different flavors!!!!!
This will make what I call between thin to medium consistency icing. I can frost my cakes just fine with this
and do simple borders as well.
To make roses: If I have to make a ton of roses (and only roses) I use the same recipe above, BUT I half everything. Meaning, ½ cup of shortening, ½ cup butter
etc. etc. etc. Instead of 1/3 cup water……. I add ¼ cup water. This will give you a stiffer icing, but not so stiff it will make your hand feel like it is gonna fall off!!!!
Everyone’s hand grip is different so if you feel this is still too stiff for you add and additional tsp(s) of water and mix again. It just needs to be stiff enough to hold the petal shape, but yet flow decently out of the tip. Play with it. See what works for your liking.
This icing gets rave reviews by my customers, friends, and family.
Edited: 02/18/2008 11:25 AM by Moderator
SANDYYYDANDY: You certainly can. It won't effect it at all. It will just produce the "white-white" frosting.
Oh one other thing ladies..................
I have done recently with a suggestion of my dear friend Sharon "Sugarshack" to replace the liquid with coffee creamer. Let me explain so as not to have any confusion.
What I do is go equal ratios. So for example: if I need 1/3 cup liquid........I take 1/3 cup water and nuke it in the microwave till it boils. Then to that boiling water I add 1/3 cup powdered (dry) coffee creamer. Blend with a spoon to dissolve it completely. I use this for a "KICKED up NOTCH" on my icing. Since Sugarshack told me this I am forever in her debt. It really makes for a nice smooth, creamy icing. I like to use the "extra creamy" coffee creamer too. Try it and see what you think.
I purchased her Buttercream DVD and she has a fondant DVD coming out. Check it out at: www.sugarEDproductions.com She is awesome!!!!!!
Sugarshacks icing is different than mine. She uses all high ratio shortening in her recipe and swears by it.
Please share this info with your instructor.
Good Luck in class!
Edited: 02/18/2008 4:14 PM by Moderator
Hey! So I made the buttercream icing this weekend ... AMAZING!! WOW!! Hahah ... it was awesome. I have almost half the icing left and I was wondering how long it lasts. I put it in a tupperware and put it in the fridge. Is that OK? How long will it last? If I want to use it next weekend, how should I prepare it to use? Any info would be great. Thanks!
Give it a taste first before adding anymore extract to it. I like the really pungent flavors so I taste it and if it lost some of its flavor then I add a little more to bring it back to life.
I am using it under MMF. For future reference if I wanted a whiter buttercream would I just use more shortening? Will it change the flavor? Would I adjust the flavoring to add more butter extract if I was using less butter?
Right now the color is not an issue...Just curious for down the road.
Many many thanks!
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