This buttercream icing recipe is perfect for spreading or decorating. Follow instructions to make it the ideal consistency you need.
Ingredients:
• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
Instructions:
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. 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 milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
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.
For Thin (Spreading) Consistency Icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (Stiff Consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
instructions
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. 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 milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 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.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
Dark Chocolate Buttercream Icing
We’ve intensified the flavor to make Dark Chocolate Buttercream Icing an amazing way to finish your cakes and cupcakes.
Ingredients:
• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine
• 1 cup cocoa or
• 7 (1 ounce each) unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• 4 cups (approx. 1 lb.) confectioners' sugar sifted
• 4-5 tablespoons milk
• 3-4 tablespoons light corn syrup (optional)
Makes: About 3 cups.
Instructions
Cream shortening and butter with electric mixer. Add cocoa and vanilla. 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 milk and beat at medium speed until light and fluffy.
Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired. Keep icing covered with a damp cloth until ready to use.
Cream Cheese Icing
Gently sweet Cream Cheese Icing has a surprising twist of orange zest. Great with Carrot Cupcakes!
Ingredients:
• 1 cup (2 sticks) butter, softened
• 2 packages (8 oz. each) cream cheese, softened
• 8 cups sifted confectioners' sugar (about 2 lbs.)
• 2 tablespoons milk
• 1 tablespoon orange juice
• 1 teaspoon orange zest
Makes: About 5 1/2 cups of icing.
Instructions
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
Extra Special Buttercream Icing
What makes Extra-Special Buttercream Icing so special? Real whipping cream! It adds an incredible fluffiness atop cakes and cupcakes.
Ingredients:
• 2 cups solid vegetable shortening
• 8 cups (2 lbs.) confectioners' sugar
• 1/2 teaspoon salt
• 1-2 teaspoons clear vanilla extract or your favorite flavoring
• 6-8 ounces whipping cream
Makes: About 7 1/2 cups.
Instructions
Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.
Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cupcake. It will keep 3-5 days in the refrigerator.
*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.
With twice the butter of our regular Buttercream, this French Buttercream is sinfully rich and delicious.
Ingredients:
• 2/3 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 cup cold butter
• 1 teaspoon clear vanilla extract
Makes: 2 cups.
Instructions
Place sugar, flour and salt in saucepan and mix thoroughly, stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla and beat well. Chill icing for a few minutes before decorating. Iced cupcakes must be refrigerated until serving time.
Large Batch Quick Pour Cookie Icing
Poured icing is the fast and easy way to cover irregular shapes like cut-out cookies. Our Large Batch Quick Pour Cookie Icing dries smooth and hard, like royal icing, so you can add on other decorations and piped details.
Ingredients:
• 5 cups confectioners' sugar sifted
• 1/4 cup milk
• 1/4 cup light corn syrup
Makes: About 3 cups of icing.
Instructions
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts of light corn syrup until desired consistency is reached).
Quick Pour Fondant Icing
Quick-Pour Fondant Icing is a great choice for covering cakes, cupcakes, cookies or petits fours with a dazzling silky finish. Place lightly iced cakes, cupcakes (narrow end up) or petits fours on cooling grid above a drip pan before pouring.
Ingredients:
• 6 cups sifted confectioners' sugar (about 1 1/2 lbs.)
• 1/2 cup water
• 2 tablespoons light corn syrup
• 1 teaspoon no-color almond extract
• Icing Colors, if desired
Makes: About 2 1/2 cups of icing.
Instructions
Cover cupcakes lightly with buttercream icing. Let set 15 minutes.
Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F. Remove from heat; stir in extract and icing color.
Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
Excess icing may be reheated just to pouring consistency. Don’t overheat the icing as it will lose its shiny finish.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
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