Buttercream Icing

This post contains affiliate links, which means that if you click on one of the product links and make a purchase, I may receive a small commission.  

This is my favorite icing and I use it almost exclusively. When making buttercream I always double the recipe because I use A LOT of icing.

For medium consistency you will need……

1/2 cup (1 stick) butter, softened

1/2 cup solid vegetable shortening

1 tsp. vanilla extract

4 cups sifted confectioners’ sugar

2 tablespoons milk or water

Buttercream-Frosting-Recipe-11In a large mixer bowl, beat butter and shortening until creamy. Add vanilla. Slowly add sugar one cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl often. Icing will appear dry after all sugar has been added in. Gradually add milk (or water) and beat on medium speed until icing becomes light and fluffy.

Refrigerate any unused icing in an airtight container, this icing may be stored for up to 2 weeks.

For a thinner spreading icing, add 1-2 tablespoons light corn syrup, water or milk.

This icing can be flavoreimages (1)d using flavoring oils to go with any cake flavor or theme. There is such a large variety of flavoring oils the possibilities are amazing!  A word of CAUTION, flavoring oils are super strong and will take LESS to flavor than grocery store extracts.

 

I love the elegance from the rosette cake design made using this recipe.

19030572_1072262422904093_5762251056472753675_n

Color and flavor combinations are endless.  Have fun with it and remember….

Lets Bake It!

MeMe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s