dd 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).
br>Beat 1 cup butter, white sugar, and brown sugar together
n racks.
Prepare Chocolate Buttercream.
Reserve about 1/2
nto greased pans. For this recipe I used two 8-inch
o cool before icing.
Icing:.
Sift the icing sugar into a
inutes or until done.
White Chocolate Icing: In medium saucepan combine
For a white, vanilla buttercream filling, see the \"white buttercream filling recipe\" at the bottom
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.
ugar added the stiffer the icing gets and you will need
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.
esign imprinted for smoothing your icing The trick is to smooth
optionally frost with a Fluffy White Buttercream Icing. Garnish tops of cakes with
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.
inutes, then frost with Icing.
Lemon Buttercream Icing:.
In medium bowl
wice with this syrup.
WHITE BUTTERCREAM FROSTING.
Cream butter and
hole food stores. For this recipe, you will need both Malitol
Add the salt to the water and stir.
Add this to the sugar, vanilla and shortening.
Beat with a mixer (watch carefully, it is hard on the mixer).
This recipe is enough to ice an 8 or 9-inch two layered cake.
Beat the butter, Crisco, white chocolate, almond flavoring, white vanilla and salt together.
Then add confectioners sugar (beat into the mixture a little at a time) and cream or evaporated milk (add as needed to mix).
This recipe can be used to decorate as well as ice cakes.
Preheat oven to 350 degrees.
Melt chocolate in the microwave. It should take approximately 1 minute. Be careful not to burn.