*Discover the easiest way to ice a cake, make flowers and roses,create beautiful cake borders and more!*
You will find almost no other icing that can be used in so many different ways than buttercream frosting This frosting is soft, creamy and tasty icing that can be spread smoothly, piped and textured very easily. It's relatively easy to make and also colors beautifuly. You can make cake borders roses, textures such as a basket weave or waves. It's also perfect for writing letters and doing any small, fine detailed work on any cake. It's perfect for cupcakes and is almost always used underneath fondant cakes
A little lost for some ideas? If you're not an artist but want to make a children's cake for example with their favourite character, then all you have to do is make a buttercream transfer! You don't need to have any drawing skills for this because you're simple tracing over any photo you wish.
Another great use for buttercream is of course decorating cookies! It's perfect for mixing and piping different colors onto sugar cookies for any occaision and for any age, everyone loves a good cookie!
You can really get creative during the holidays too.
If you're looking for other frostings such as fondant or ganache than click on this link for frostings. Learn how mix and ice cakes with delicious frosting recipes. I've always shown you how to make and roll out fondant with my homemade fondant recipe and photos of each step to show you exactly what to do.
Buttercream Icing Recipe
*1/2 cup solid vegetable shortening
*1/2 cup (1 stick) butter or margarine softened
*1 teaspoon clear vanilla extractEasy-Add clear vanilla extract
*4 cups sifted confectioners' sugar (approximately 1 lb.)
*2 tablespoons milk
In large bowl, cream shortening and butter 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 has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.