This is the icing I like to use if I am going to do a fancier than normal cake.
2 cups solid shortening
2 lbs icing sugar (confectioners for you Americans!)
1/2 tsp. salt
1-2 tsp. clear vanilla (or your favourite flavour)
6-8 oz. whipping cream
Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavouring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.
Extra Special Buttercream Icing needs to be refrigerated, both after it is made and when it is placed on the cake. It will keep 3-5 days in fridge.
***You may substitute 1 cup of butter plus 1 cup of shortening instead of using all shortening. Tastes better!!! (that's how I make mine) The only way I would do all shortening is if I was doing a really white cake. Also, in that case I would make sure I had clear vanilla.
American/Canadian translation: Icing IS Frosting....Frosting IS Icing
1 comment:
this is my FAVORITE icing! I wish I knew how to decorate cakes better. I also use Cool-whip instead of whipping cream...you know, so long as you're piling on the calories ~ go for it! ;)
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