Apr 22, 2012

Butter Cream (icing) recipe

This buttercream icing recipe is perfect for spreading cakes of decorating. Follow this instruction to make the ideal consistency you need. 
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
    (I useally don't use this because most of the time, the cakes are already sweet enough with the fillings etc.) 
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk
Makes about 3 cupes of icing


step 1

Put the cream shortening and butter in a large bowl and mix this with the electric mixer. cream. Add some vanilla if you want.
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 a bit milk and beat at medium speed until the cream is light and fluffy.
Keep bowl covered with a damp cloth until ready to use.

step 2

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 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.