Sunday, March 29, 2009

What recipe do you use for buttercream?

Since discovering the following recipe for buttercream, I have never looked back. Adding meringue powder can make a crusting buttercream. I have convereted many of my friends and customers to the following recipe. It not only looks great & is easy to pipe. It tastes great too!
1/2 cup solid vegetable shortening (Crisco or Sno-creme - do not use Kremelta)
1/2 cup butter or margarine
*1 teaspoon Clear Vanilla (however brown vanilla is fine, if your icing isn’t white)
4 cups icing sugar (I have found Chelsea brand to be the best)
2 tablespoons milk**
Cream butter and shortening 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 icing 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.
YIELD: 3 cups
*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Colour Butter Flavour for pure white icing and stiffer consistency.
**Add extra milk to recipe to thin to medium & soft consistency.
*** If you want icing that crusts, but remains lovely and smooth underneath, add 1 ½ tbsp meringue powder. If piping buttercream roses, this is essential.
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