Quote:
Originally Posted by MariaLovesCakes
In my humble opinion:
Buttercream with only Crisco is best for birthday cakes that need a lot of work like characters and stuff.
Also, this type of buttercream is also good for weddings because in case they have to sit out in the heat for a few hours, Crisco stands and holds much better than butter based icings.
Buttercream with part Crisco and part butter is best for cakes that are not intended to be in the heat very long and for more delicate cakes like Mother's day, Father's day, anniversary, etc...
I like Swiss Buttercream and am experimenting with French buttercream because of their silky texture... However, I am still trying to master in making the icing whiter... I will probably buy Wilton's white color to add to the icing to see if it works...
PURE WHITE ICING
To achieve pure white icing, use white shortening,
and clear vanilla extract, instead of the brown,
pure vanilla.
Clear vanilla extract is available at most cake
decorating stores. Including here:
http://tinyurl.com/8l92e
Here's a great recipe for pure white Buttercream Icing
(Feel free to double this recipe when needed.)
Ingredients:
2 lbs. sifted powdered sugar
1 1/4 cups of vegetable shortening
1/2 cup cool water
2 tbs corn syrup
2 tsp clear vanilla flavoring
2 tsp butter flavoring
1 tsp salt
Cream salt and shortening.
Add sugar and flavoring.
Beat on high speed for 20-minutes until smooth and creamy.
Beat at low speed for two more minutes.
Just keep in mind, the slow beating time is crucial.
(It'll reduce the air bubbles created by the high speed
beating and produce a smoother mix.)
To use the same icing for decorations or flowers,
put some icing in a different bowl and add your food
coloring, etc.
Add a small amount of sifted powdered sugar to firm the
icing for decorating. This icing should come out snow white.
You can use unsalted stick butter or margarine and
you'll have buttercream icing - but it'll most likely be
more of an off-white color. (If you've got it in your area,
try "Land O Lakes" brand butter to keep your icing white.)
If you use one stick of butter, reduce the shortening
by the same amount.
