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    You are in: Home / Recipes / Extra Special Buttercream Icing Recipe
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    Extra Special Buttercream Icing

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Donna M.'s Note:

    This is the best buttercream icing I have ever tasted. I used it for my daughter's wedding cake. I made a double batch, which was enough to ice, border, and pipe small decorations on the sides of the cake for a 14" x 10" x 6" tiered cake. I think the whipping cream is the secret to making this icing special.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Cream butter and shortening until fluffy.
    2. 2
      Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
    3. 3
      Add salt, flavorings and enough whipping cream to make the consistency you need.
    4. 4
      Beat at medium speed until icing is fluffy.
    5. 5
      You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
    6. 6
      I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing.
    7. 7
      The meringue powder gives the icing a light crust, but it remains soft underneath.

    Ratings & Reviews:

    • on August 26, 2004

      I'm a pro cake decorator, and this is a good icing for beginners, practice or "informal" cakes. I made a few changes to use for a wedding cake. First, add 1/2 tsp. extra meringue powder for a stronger foundation to decorate on. I also added a little more flavoring, 1/2 tsp. extra of each. If very white icing is desired, use Wilton's White White Icing Dye, it "bleaches" out the ivory color, also I used clear vanilla. Oh, and PLEASE use a stand mixer if you don't want to buy a new hand mixer each time you make icing! A food processor can work, but a stand mixer makes a much smoother icing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2009

      55

      You do not have to look any further for a butter cream icing recipe... I use this on all of my wedding cakes, special occasion cakes, etc. In the summertime, I reduce the butter to 1 1/2 cups (3 sticks) and add the additional 1/2 in extra Crisco (vegetable shortening). It holds up in the extreme humidity we have here in our state, and keeps the icing from melting. I add 2 tablespoons of meringue powder and use only 8 oz. of cream... it whips up, does not get "aerated holes", and has a slight crust... that makes it perfect for the design work I use on the professional cakes. Thanks so much for sharing this recipe, as it is one I have used for years... it is one which will give you a great reputation as a baker of lovely cakes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2010

      55

      Absolutely yummy and great to work with! I used an organic trans fat free shortening and it came out perfect!! Used this on your sour cream wedding cake.... holy cow......THANK YOU! *** Edited to add *** I just had to add that I made 2 diff. buttercream recipes tonight. This one and another one that is posted on youtube, cakecentral, etc....this one blows that one out of the water. It has a better taste and a much smoother, bubble-less consistency. This will be my go to from now on.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (58)

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    Nutritional Facts for Extra Special Buttercream Icing

    Serving Size: 1 (1463 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 984.5
     
    Calories from Fat 517
    52%
    Total Fat 57.4 g
    88%
    Saturated Fat 26.9 g
    134%
    Cholesterol 85.7 mg
    28%
    Sodium 379.4 mg
    15%
    Total Carbohydrate 121.2 g
    40%
    Dietary Fiber 0.0 g
    0%
    Sugars 118.4 g
    473%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    butter flavoring

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