rost with the Chocolate Walnut Buttercream (recipe follows).
ugar added the stiffer the icing gets and you will need
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.
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.
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).
cool completely.
Vanilla Buttercream:
This can be
n racks.
Prepare Chocolate Buttercream.
Reserve about 1/2
br>Stack the cakes with buttercream between each layer.
Crumb
ith buttercream between each layer.
Level each layer with icing. Add
hole food stores. For this recipe, you will need both Malitol
ake the white icing from scratch please see the buttercream recipe with my
Add both sugars (granulated and Icing). Beat well. Beat in egg
hip up some Milkmoon Meringue Buttercream (recipe #536136), you'll need
hip up some Milkmoon Meringue Buttercream (recipe #536136), you'll need 2
efore frosting with buttercream.
To Make The Buttercream and Frost The
o cool before icing.
Icing:.
Sift the icing sugar into a
n a serving platter; spread icing on top of cake. Repeat
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 butter until light and fluffy, about 4 minutes and beat in 1/3 cup of icing sugar, coffee mixture, salt, half the remaining icing sugar, the cocoa and vanilla.
Beat in remaining icing sugar slowly and beat buttercream at high speed until it is light and fluffy.
ea.
For the Ginger Buttercream Frosting:
Beat butter with