ButterCream Icing for Frozen Transfers

This recipe is perfect for the Frozen Buttercream transfer technique.

ButterCream Icing for Frozen Transfers

Ingredients

  • 1 cup Crisco (Do not use high-ration shortening. You need a stiffer
  • consistency)
  • 3 sticks butter (real butter, good quality)
  • 2 Tsp flavoring (I use 1 Tsp clear vanilla, 1 Tsp butter flavoring)
  • 2* pounds powdered sugar, sifted several times (I sift 5 times)

Instructions

    1. Cream the butter and shortening well.

  1. 2. Add the flavoring.
  2. 3. Slowly add the powdered sugar.
  3. 4. Mix on 8-10 speed for approximately 5-10 minutes for a smooth consistency. The length of time depends on the weather/atmosphere at your house.
  4. *Add more sugar if not stiff enough. I live in the High Desert of California with no humidity. I had to add more sugar to this recipe while visiting North Carolina.

13 Responses to “ButterCream Icing for Frozen Transfers”

  1. This may sound silly, but how much is 3 sticks of butter? I’m not familiar with this term. Not sure if its the way butter is sold in the US but could someone tell me how many cups or grams that is…….thanks!

  2. Not silly weiser! yes thats how we sell butter in the states. 1 stick equals 4 oz or 1/2 cup….so 3 sticks will be one and a half cups or 12 oz…I’m not so handy with converting to grams though sorry (maybe 340.5g?) …. hope that helps!

  3. I tried this for the first time the other day on a mickey mouse. I drew out mickey’s full body put it on a cake board then taped parchment paper over it and outlined it with the wilton tube black icing then I colored everything in and put it in the freezer overnite and presto the next morning put it on the 12X18 cake and worked perfectly. I will definity be using this method again. So easy!! I did have to add more powdered sugar to the icing since I live in Alabama and well enough said…. I added about another cup or so. Thanks for the icing recipe. I also watched a witons utube video on how to do it. EASY Thanks

  4. I use 2 tablespoons of butter flavoring, 1 tablespoon of vanilla flavoring, 1/4 – 1/2 tsp almond flavoring. I then thin it out with vanilla flavored rice milk or coffee creamer

  5. having a hard time coloring this recipe. it tastes awesome, but it’s not taking color (gel, Wilton) like my regular shortening recipe. has anyone else had this problem? i’m having problems getting black, moss green and brown with a reddish tinge. am i doing something wrong?

Leave a Reply