Buttercream Icing Recipe

Buttercream Icing Recipe

1 cup of white solid vegetable shortening
1 teaspoon of clear flavoring like vanilla, butter or almond
4 tablespoons of liquid* (see explanation below)
1 lb pure cane confectioners sugar

Cream shortening, flavoring and water. Add powder sugar and mix on medium speed until all ingredients have been thoroughly mixed together.

*For your liquid you can use water, milk, flavored coffee creamer to name a few. I use non dairy creamer mixed with boiling water. It is non dairy so your iced cake can sit out and you won't have to worry about the icing spoiling.

You can double, triple, quadruple this recipe to make more at one time.

Don't mix your icing for to long or on too high a speed.
You don't want to incorporate air bubbles into your icing.
 Use a clear flavoring so your icing is white. If you used the brown vanilla your finished icing would be an ivory color, which is ok it that is what you want.
If you are coloring your icing it is best to start with a white icing.


Anonymous said...

Hey! Would you mind if I share your blog with my myspace group?
There's a lot of people that I think would really enjoy your content. Please let me know. Cheers

my blog post my latest blog pos

Anonymous said...

I would love to try this since I'm having an outdoor party and I don't want the buttercream to melt. I usually use the Wilton buttercream recipe but living in Florida and it's the summer I think this recipe might work better. If you don't mind what is the ratio of yours non dairy creamer to boiling water and is it liquid non dairy creamer or powdered non dairy creamer thank you