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Posted: Wednesday January 20, 2010 7:36 AM
pthelen, have you tried this recipe that was on a pure cane sugar website? It doesn't contain shortening though. I'm wondering if the shortening was too whipped and gave you that consistency?
A Traditional Buttercream Frosting--Extremely Popular and Perfect for Most Any Cake
Cooking Time: No cooking required
3-3/4 cup (l lb. box) C&H Pure Cane Powdered Sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla
1/3 cup butter or margarine (2/3 stick), softened
Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.
Variations: Peanut Butter Crunch—substitute peanut butter for butter, sprinkle either candy peanut butter pieces or chopped peanuts over frosting.
Chocolate—add ½ cup cocoa, top with chocolate curls, if desired.
Orange—substitute fresh orange juice for milk, add 1 tsp. orange rind, top with thin strips of orange peel.
Cherry—substitute 3 tbsp. maraschino cherry juice for milk, add in 1/3 cup chopped maraschino cherries.
Serving Size: Makes enough for a 9-inch two-layer cake