Cream butter and shortening with mixer.
add vanilla.
gradually add sugar, one cup at a time, beating on medium speed.
scrape sides and bottom of bowl often.
when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
refridgerate leftover icing in an airtight container.
Rewhip before using.
*****For chocolate icing.
Add cocoa powder or melted chocolate when adding the sugar.
small amount of green decorators icing to the top of each
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
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.
unce cake recipes in a Wilton doll cake pan.
Remove
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.
he marshmallow skeletons. Drizzle red icing over the s'mores. Sandwich
small dot of white decorators to the cookie head, and
Cream shortening and sugar.
Blend in molasses, water, flour, salt, soda, ginger, nutmeg and allspice.
Chill 2 to 3 hours. Heat oven to 350\u00b0.
Roll dough 1/4-inch thick on lightly floured board.
Cut with gingerbread people cutters.
Place on ungreased baking sheet.
Press raisins into dough for eyes, nose and buttons.
Use other items to trim as you choose.
Bake 10 to 12 minutes.
Remove to wire rack.
Trim with decorators icing. Yield: 14.
Recipe may be doubled.
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 all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer.).
over and refrigerate. NOTE: Buttercream Icing will last for weeks as
ugar has been mixed in, icing will appear dry.
Add
n wire racks. Decorate with icing, store in airtight containers at
Place sugar and Meringue powder in a bowl and stir at low speed.
Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen.
To prevent drying out, keep the bowl and icing tips covered with a damp towel.
Will keep for two weeks stored in the fridge.
Whip again before using.
Prepare and decorating bag with a 1M tip.
Choose your colors and with a paint brush stripe the inside of the bag in a upward motion. Then put icing in the bag and squeeze on to cupcake in a circle motion.
ater overnight.
Sift the icing sugar into a large bowl
o don't stress.
Icing:
In a medium sized
Cream the 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 high speed until light and fluffy.
Keep covered with damp cloth until ready to use.
Refrigerate when not in use.
Keeps for up to 2 weeks in airtight container.
Rewhip before using.
I double this for large cakes.
Cream the butter and crisco together.
Add the flavour extract and water.
Add dry ingredients 1 cup at a time and beat on medium until throughly mixed.
Beat for another 7-10 minutes till the icing is creamy and smooth.
Keep covered with a damp cloth while using and leftovers can be stored in the fridge for 2 weeks.
This yields about 3 cups.