Ingredients:
3/4 c. butter
1/4 c. shortening
1 Tbsp. water
1/2 Tbsp. vanilla
1 pound 10x confectioner's sugar
Directions:
Cream together butter, shortening, water, and vanilla. Slowly stir in powdered sugar until completely mixed in. For a thinner consistency, stir in a small amount of water until desired consistency is reached.
2 comments:
Can you use this recipe for decorating such as border...etc or just to ice the cake? I've found other Wilton Buttercream recipes that have butter and shortening but the one taught in class doesn't.
Yes, you can use it for anything. For icing the cake, make it a little thinner. For borders or roses, you will want it slightly thicker.
What I usually do if I'm going to be doing borders is add a little less liquid, make the icing, set some aside, and then add more liquid so that it will smooth across the cake easier.
The icing taught in the class only had shortening. They teach that because it lasts longer and is cheaper. The recommendation for taste is to use half shortening and half butter, but I actually like it better 3/4 butter to 1/4 shortening. I also leave the meringue powder out because I find the icing spreads better that way.
Try experimenting with different recipes and see what you like best as far as flavor and consistency.
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