Recipes

Butter Cream Icing

Dessert  Frosting 

• 2 sticks butter, room temperature
• 1 cup Crisco shortening
• 1 teaspoon *clear butter flavoring
• 1 teaspoon clear vanilla
• 1/2 teaspoon almond extract
• 2 pounds powdered cane sugar
• 1/2 teaspoon salt
• 1 tablespoon **meringue powder
• 2-4 tbsp water (depending on humidity)

*Wilton makes a clear butter & vanilla

**optional but the texture will be smoother. You can purchase meringue powder at your local grocery store under the brand name of Just Whites. Or use Wilton meringue powder.

In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.

Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.

Add a little water, a tablespoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate.

NOTE: Buttercream Icing will last for weeks in the fridge as long as it is well sealed. Up to 6 months in the freezer.

You can make roses, but the drying time is 3 or more days depending on the humidity.

For a buttercream that stands up better in humidity, try this one: Peg's Buttercream Icing 2

Great for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and/or under a Fondant Icing. I got this recipe from "Peg from Idaho" Sorry, that her site is no longer available, but I have a blog on working with fondant; ddpie's blog Hope the info is useful. Makes about 3 ½ pounds

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