Buttercream piping on buttercream cake
this is a great usable recipe. Give it a try. I used it for years.
As posted it does NOT crust but a 'fix' is mentioned at the end:)
A smooth, easy to use
|2 pounds||powdered sugar|
Directions2 of Everything Icing directions:
In KA mixer (best) mix together butter and shortening for at least 5 minutes. Add about 1/3 of the sugar; mix 5-10 minutes; add another 1/3 of the sugar, along with the flavoring, mixing 5 minutes; add the remaining sugar and mix 5-10 minutes until smooth.
There is NO liquid needed in this recipe.
Flavorings can be *ANY!* combination you want. What I used mostly is: 1 part vanilla; 1/2 part butter flavoring and 1/4 part almond. A "Part" can be any measure you want. Do you make many, many cakes? Mix it up by the cupfull; OR if for only one cake/icing use teaspoons as the 'part'/measure.
Don't like almond? Use lemon OR orange OR whatever you want. But, please do try it as stated at least once:)
I had a friend who didn't like almond but after trying it once just added an additional 1/4 tsp lemon and was happy w/it.
Want this icing to crust? Reduce either the butter OR the shortening by 1 cup OR reduce *both* by 1/2 cup.
..............heard that royal will melt on buttercream...........
Yes, and no :)
Pre made royal decorations usually do o.k. One can raise it off the b'cream slightly so it won't actually touch the b'cream (much) which helps.
I have used some royal items and some do o.k. others don't. Small, thin flowers (like apple blossoms etc) tend to soften a bit and white ones can discolor but they won't melt into a puddle :) Roses do just fine. See the difference between roses & blossoms - how roses are thick and blossoms are thin?
I've even used royal to pipe string work .