Saturday, April 15, 2006

Buttercream Icing

We made a bunny shape cake and decorated it with Buttercream Icing. This was the first time Kelly has decorated a cake and she did a great job. If you double the icing you will have plenty of icing to do one cake and then have some leftover icing to use for cupcakes within 1 week or for icing between cookies. The icing is delicious between two graham crackers.

Makes two cups. Recipe may be doubled using a heavy mixer.

1/3 cup solid vegetable shortening
1/3 cup butter or margarine
1/4 teaspoon vanilla
3 cups sifted confectioners sugar
1 tablespoon + 1 teaspoon milk

In large bowl cream 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 the sugar has been mixed in icing will appear dry. Add milk and beat at high speed until light an fluffy. Keep icing covered with a damp cloth until you're ready to decorate. Keep bowl in refigerator when not in use.

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