Buttercream Icing
Here is a recipe I learned it makes my life easier... and tastes really good :)
Ingredients:
1- cup shortening (I prefer Crisco All Vegetable Shortening) *Tip* Buy in bars for easier use
1- teaspoon Vanilla flavor ( any brand is OK)
8- teaspoons of water
1- lb Confectioner's Sugar (powder) *Tip* always buy 1-lb boxes for easier use
1- tablespoon of meringue powder (I use Wilton brand)
1- teaspoon of salt (OPTIONAL) I don't use salt (unless I dont want icing to sweet)
Mix shortening, water, and vanilla until mix is creamy (like lotion) then add dry ingredients mix well until icing is fluffy.
This will give you Stiff consistency - which means is a little thicker. This is great for making roses.
Medium Consistency:
To make borders , small flowers on cake you will need Medium consistency
Make the recipe mentioned above just increase water by 2 1/2 teaspoons for a total of 10 1/2 the rest is the same.
Thin Consistency:
To cover your cake and leafs you need the icing to be in Thin consistency, this allows you to work with the icing better you will make the recipe mentioned above just increase water by 5 teaspoons for a total of 13 teaspoons the rest is the same.
***I learned this recipe in class its really good, but for better results buy the shortening in bars and the sugar by the lb if you try to measure on your own make sure you have a scale, if not Icing will crack when trying to decorate ( it happened to me ) look at picture in the next post, my roses are crackling because I measured shortening in a cup and didnt pack it enough so my cake suffered.. Icing should be smooth.***
There are many similar recipes for buttercream icing and from the few I have tried this is MY favorite it helps me with everything!
Feel free to message me or comment a recipe of your favorite Icing!!
