Recipe by Laurie_Clarke
Easy beginner "buttercream" that holds up well for piped flowers and does not melt easily in your hand or in heat -- ideal for practicing in classes. Just add a little extra milk to thin this down for medium consistency decorating (borders, stars) and a little more for icing cake or writing.
- 1 cup vegetable shortening
- 1 teaspoon clear vanilla extract
- 1⁄2 teaspoon clear butter flavoring
- 1⁄2 teaspoon salt (optional)
- 4 cups sifted confectioners' sugar (approx. 1 lb.)
- 2 tablespoons milk
Directions See How It's Made
- Cream shortening with salt and flavorings in electric mixer or with hand mixer until smooth and soft.
- Add half of powdered sugar and the milk, then mix until smooth.
- Add remaining sugar, scrape down sides, and mix on low speed until combined. If mixture is too stiff add milk 1 teaspoon at a time until desired consistency is reached.
- Thick consistency icing should be spreadable, not rough or crumbly (if you can roll it into a ball you probably won't be able to squeeze it through a tip!)--when beater is pulled out icing should hold firm pointed peaks which may be a little ragged at the edges; Medium consistency icing should be easy to squeeze and can be pretty loose (you just need it to hold its shape on the top or side of the cake)--when beater is pulled out icing will pull to a smooth point; Thin consistency icing, used for lace, writing or icing the cake, should hold a soft point (sparrow's beak) when beater is pulled.
- To make lighter, fluffier icing, beat medium consistency icing at medium speed for 2 minutes.
- Tips from Laurie Clarke - visit www.sweetcelebrations.us for more recipes and helpful decorating hints!