Buttercream Icing Recipe For Cake Decorating With Shortening

It’s fluffy and creamy with the perfect amount of sweetness! To make the chocolate variation, simply replace 1 cup of the icing/powdered sugar with 1 cup cocoa.

This Crusting Vanilla Buttercream Frosting Recipe is my go

This recipe is for medium consistency buttercream, which is excellent for piping decorations like flowers.

Buttercream icing recipe for cake decorating with shortening. If you are making a buttercream intended for writing, use light corn syrup as your liquid. This is why it’s called buttercream frosting. (make sure you use clear vanilla if you want white icing.)

Bring to room temperature and stir before using. This stiff buttercream frosting for cake decorating works excellent for cakes such as this. Mix water and meringue powder in a large bowl, mix 2/3 cup of water with the meringue powder at high speed until peaks form.

Turn the mixer to low speed. Add the vanilla, scraping down the sides of the bowl as needed. To decorate a 9x13 cake, you will want to double the recipe.

You can still make buttercream frosting with hand mixer if you don’t have a stand mixer. I don't like to run out midway through decorating so i usually make a full batch. If you accidentally add too much milk and have no extra confectioner's sugar on hand,the buttercream frosting can only serve to frost the cake.

Blend on low, scraping the beater and bowl down in between. Beat on high speed until the frosting is smooth and fluffy, about 2 minutes. For pure white frosting, add up to 4 tablespoons of liquid.

This recipe uses a full 4 cups of powdered sugar to 1 cup of butter/shortening. Then mix in the powdered sugar, vanilla, and milk. This recipe covers roughly 12 cupcakes for me when frosting them quite generously, which i do.

Thin consistency is best for cake frosting, as well as piping lines and letters. In a large bowl, cream together the butter, shortening, and vanilla. Scrape down the sides of the bowl as needed to help everything incorporate!

Scrape sides and bottom of bowl often. Whip with a spoon each time you use it to restore fluffiness. Place the crisco, vanilla, and salt in a medium bowl.

Gradually add confectioner's sugar, 1 cup at a time. Mix until it is fluffy and you have the best buttercream icing ever! Beat with a mixer on high speed until light and fluffy.

Cream the shortening and flavorings. Beat in sugar, 1 cup at a time blending well after each addition. In large bowl, cream shortening and butter with electric mixer.

Add cream 1 tbsp at a time until you reach the desired consistency, make sure it’s at room temperature. Excuse some of the photos, like i said, some are quite old. Gradually add sugar, one cup at a time, beating well on medium speed.

Add sugar a cup at a time beating on medium speed. Writing will flow easily and won’t break. Sometimes, using a veg shortening buttercream can help solve this problem.

I needed to add almost 2/3 cup more powdered sugar to make it stiff enough to pipe on. This recipe makes a fairly large amount of buttercream frosting. Add the confectioners’ sugar and cream, mixing slowing and gradually increasing speed.

This frosting also pipes beautifully onto cupcakes. The frosting should taste light, airy, and like sweetened whipped butter. Add milk slowly, until you reach the desired consistency.

Cream butter and shortening together with an electric mixer. This is the icing that most beginner and professional cake decorators use for cake filling, exterior covering, and piped decorations. Switch the mixer to low speed and alternate adding the powdered sugar and the liquid until the ingredients are completely blended.

Cream butter, add shortening and vanilla, cream together till smooth. It’s an old trick learned years ago on youtube. I used it to pipe on decorations for my daughter's horse birthday cake.

Just google”how to frost a cake with a viva paper towel”. Extra frosting can be stored covered in the refrigerator for up to one week. If you’re looking for an easy and delicious vanilla buttercream recipe, this one is for you!

Step by step instructions step one: At a time and beat on high until completely blended. Beat in the milk, and continue mixing until light and fluffy.

Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. You can easily halve the recipe. The frosting may be kept at room temperature for 3 months.

Here are a bunch of cakes i have made over the last 10 years or so all using this frosting recipe. Keep icing covered and store in refrigerator until ready to use. This was the first wedding cake i made.

Scrape sides of bowl often with a spatula. However, it will need to be thinned for frosting cakes and borders. You can see how versatile it is.

The most simple recipes are creamed butter or shortening and confectioner's sugar with various flavorings or coloring. I’ve been making this frosting recipe for years and it’s perfect for piping on cupcakes and decorating cakes. This helps me make my flowers without stressing too much about air pockets or whooped petals.

Cream butter and shortening then add vanilla. You can also purchase premade buttercream at most supermarkets or decorating stores. This should take about 1 minute.

To cut the sweetness i usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed. The buttercream frosting is made by creaming butter with powdered sugar, vanilla, salt, and a little bit of heavy cream, then whipping it into the perfect buttercream frosting. When all sugar has been mixed in, icing will appear dry.

Add 2 teaspoons of liquid (light corn syrup, milk or water) for each cup of buttercream frosting. Tips for this vanilla buttercream recipe: Vegan buttery spread may be substituted for 1/2 cup of shortening.

Keep icing covered until ready to decorate. The recipe makes enough to frost a dozen cupcakes with some leftovers. 1/2 to 1 teaspoon (2g to 4g ) salt ( i use popcorn salt because of its fine grain or let your regular salt dissolve in the milk) this will cut the sweetness.

Gradually add sugar, one cup at a time. This icing recipe is my absolute favorite out of all that i've tried! Gradually add the confectioners’ sugar, 1 cup at a time, then beating well on medium speed.

Using a stand mixer on medium speed, c ream the shortening and butter together until smooth. Add milk and beat at high speed until light and fluffy.

Rosette Birthday Cake. Strawberry with vanilla buttercream