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Snow White Buttercream Icing Recipe


Here is the classic wedding cake icing. Snow-White Buttercream is used for icing cakes smooth, borders, flowers and more. Its pure white color yields the truest colors.
Makes: About 7 cups of icing.
Skill Level: None

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Step 1

Stiff Consistency:

In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. 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.

Step 2

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

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

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water,

2/3 cup + 3 tablespoons water, (divided)

sifted confectioners' sugar,

12 cups sifted confectioners' sugar, ((about 3 lbs.) divided)

solid vegetable shortening

1 1/4 cups solid vegetable shortening

light corn syrup

3 tablespoons light corn syrup

salt

3/4 teaspoon salt

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