Decorator Buttercream - Aka Classroom Buttercream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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