Buttercream Icing II Holds up in Humidity Better – Faux Fondant
- Ready In:
- 4 lbs powdered sugar (confectioners')
- 2 cups Crisco shortening
- 1⁄3 cup powdered milk, mixed with enough water to make 1 cup
- 1⁄2 teaspoon vanilla, clear
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon butter flavoring, clear
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon creme fraiche (optional)
- 1⁄2 cup cornstarch
- * You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels that when the icing is slightly crusted.
- Into the mixer bowl, place the Crisco shortening and cream until fluffy.
- Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt.
- Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.
- NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
- This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton’s buttercream because it tastes less sweet and uses half the amount of Crisco shortening.
Chocolate Buttercream Icing:
- I just add Hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing. If you want a darker brown color, you can also add a little brown food coloring.
Questions & Replies
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I was really looking for a recipe that would not melt or slide in the heat. This seemed like a good contestant; however, the instructions are rather vague. It does not tell when to add in the liquids. I cremed the crisco and only got two lbs of powedered sugar and the cornstarch into the mixer before it was way to thick for the machine to work well. (stand up kitchen aid). I decided to add in the liquids slowly with more P sugar. I added a couple cups powdered sugar then a bit of liquid then repeat. The final icing is verrrry thick which would work for some of the artwork but it is way to thick for icing a crumb layer and even the next. I took it upon my self to add more milk mix (just a bit to soften it up). I also added more butter and almond ext. as it needed a bit more flavor. Will see how it stands up to the heat/humidity. It is a lot of work compared to the quick recipes. If anyone knows or has other hints for this one I may try it again.
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