Buttercream Icing Recipe - Cooking Index
Buttercream Icing Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Solid vegetable shortening - see * Note |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) |
| 1 teaspoon | 5ml | Vanilla |
| 4 cups | 792g / 27oz | Sifted powdered sugar - (abt 1 lb) |
| 2 tablespoons | 30ml | Milk |
* Note: If tinting frosting, use powder form of food coloring, available where cake decorating supplies are sold. For pure white icing, omit the butter and use 1 cup shortening and 1/2 teaspoon butter flavoring (use clear flavoring; some are tinted yellow).
Beat together butter and shortening with electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all the sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth and refrigerated until ready to use. Refrigerated in an airtight container, icing may be stored for 2 weeks. Rewhip before using.
Yields 3 cups; enough for about 15 or 20 cake squares.
Source:
St. Louis Post-Dispatch - 12-07-1998
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