Add both sugars (granulated and Icing). Beat well. Beat in egg
Mix powdered sugar and vanilla.
Add milk teaspoon by teaspoon until desired consistency.
Dash salt.
Note: Do NOT pour in the milk.
Trust me.
Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
(If you are icing everything in your home, then go right ahead).
o cool before icing.
Icing:.
Sift the icing sugar into a
n a serving platter; spread icing on top of cake. Repeat
ugar added the stiffer the icing gets and you will need
esign imprinted for smoothing your icing The trick is to smooth
Cool completely before icing with the Easy Buttercream Icing #425083.
For the
Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.
lastic wrap and refrigerate until easy to handle (about 30 minutes
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
Cream shortening, flavoring, and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy.
For Chocolate Buttercream: Add cocoa, melted chocolate squares, and water to the recipe and mix until well blended.
n racks.
Prepare Chocolate Buttercream.
Reserve about 1/2
hole food stores. For this recipe, you will need both Malitol
Make cake, icing and praline.
About 3 cups.
Easy Almond Buttercream Frosting: Prepare as directed above
0 minutes.
For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl
ours.
To make the buttercream icing, in the bowl of a
inutes, then frost with Icing.
Lemon Buttercream Icing:.
In medium bowl
op and sides with Coffee Buttercream Icing.
Sprinkle with chocolate shavings
o serving plate.
Coffee Buttercream Icing.: Beat butter until light and