Over the last three weeks, Laura and I took a cake decorating class. While it turned out to be a bit of dud (teacher wasn't overly awesome and neither of us felt particularly compelled to become super awesome cake decorators), I got a really good recipe for buttercream frosting.
Buttercream Frosting
½ cup solid vegetable shortening
½ cup butter
1 teaspoon clear vanilla extract (Wilton brand)
4 cups (approx. 1 pound) sifted confectioners sugar
2 tablespoons milk
Yield: 3 cups
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 sugar is incorporated, add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. Refrigerate leftover icing in an airtight container, up to 2 weeks. Rewhip before using.
The clear vanilla extract makes a very white looking frosting, as opposed to the off white/yellowish color you get from the recipe on the back of the powdered sugar box that uses dark vanilla.
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