Crusting Buttercream Icing
Print This Recipe
Good-tasting and creamy with a smooth texture. Ideal for icing cakes. Icing can be refrigerated in an airtight container for 2 weeks. Iced cake can be stored at room temperature for 2 to 3 days.
INGREDIENTS
2 pounds sifted confectioners' sugar
1/2 cup or 1 stick softened butter
1-1/2 cups solid vegetable shortening
2 tablespoons clear vanilla extract
1/3 cup water for icing the cake OR 1/4 cup water for stiff consistency
1/4 teaspoon almond extractCream butter, shortening, and extracts. Gradually add confectioners' sugar and water. Mix thoroughly on medium spped (hand mixer), or low speed (stand mixer), until smooth and creamy. DO NOT over mix or mix on high speed.
If you want a very smooth, iced cake, let the cake sit for 15 minutes before frosting. Then smooth with the non-printed side of a Viva paper towel. Viva towels do not have a pattern. The icing will take the pattern of printed paper towels. Bounty paper towels have a diamond pattern which can be transferred to the icing.
If you want a whiter icing try to use butter without all the dyes, which can be found at Natural Food stores. If you want a stiffer icing use 1/4 cup water.
Frosting Index || Cake Index || Home