AHow do you make wedding cake icings without butter?
Buttercream icing:
2 lbs confectionary sugar
2 cups shortening
2 tsps. vanilla
1/2 cup water
Whip 2 minutes.
Buttercream (no butter and no cream) ... I was given that recipe in 1982 at my first Wilton cake decorating class. I was never comfortable calling it buttercream. But it sure is delicious!
30 years ago when I first started decorating, the standard icing around here was the following recipe....over the years I went to a butter-based icing, but this one is still used and is popular....and it crusts well for those that like to use paper towels or paper to smooth with. With the added cake flour it is not too sweet. Colors well and great for making air-dried "buttercream" flowers.
2 pounds powdered sugar
1/2 cup cake flour
1 1/2 cups all vegetable shortening
1/3 to 1/2 cup boiling water
2 teaspoons clear vanilla extract
1/2 teaspoon almond extract
Sift sugar and cake flour into mixer bowl.
Combine shortening with sugar-flour mixture and mix on low until crumbly.
Add 1/3 cup boiling water and mix on low to combine, then add additional boiling water a teaspoon at a time until you reach desired consistency.
Add flavorings and mix until smooth.
This icing stiffens while it sets, but additional boiling water can be added as needed to get the desired consistency.
This icing will remain fresh for about a month refrigerated; longer frozen.
30 years ago when I first started decorating, the standard icing around here was the following recipe....over the years I went to a butter-based icing, but this one is still used and is popular....and it crusts well for those that like to use paper towels or paper to smooth with. With the added cake flour it is not too sweet. Colors well and great for making air-dried "buttercream" flowers.
2 pounds powdered sugar
1/2 cup cake flour
1 1/2 cups all vegetable shortening
1/3 to 1/2 cup boiling water
2 teaspoons clear vanilla extract
1/2 teaspoon almond extract
Sift sugar and cake flour into mixer bowl.
Combine shortening with sugar-flour mixture and mix on low until crumbly.
Add 1/3 cup boiling water and mix on low to combine, then add additional boiling water a teaspoon at a time until you reach desired consistency.
Add flavorings and mix until smooth.
This icing stiffens while it sets, but additional boiling water can be added as needed to get the desired consistency.
This icing will remain fresh for about a month refrigerated; longer frozen.
Wow! I have a recipe almost like this one. It was given to me by a friend who's mom worked in the school cafeteria. I have another one that uses fondant crystals.
It's funny how most of the of the icings used in the industry back then didn't have any butter in them but people loved them.
Thanks for sharing Jeff_Arnett!
Wow, an icing with flour? I've never heard of that. How does it taste/feel?
Actually, you won't even notice the flour in it! I've even heard of people using sifted white cake mix rather than flour in it....either way it crusts very nicely.
it also holds really well for times & areas of high humidity too --
It's still my go to icing if I need to make piped flowers like roses...you can make them 2-3 days in advance and they will dry out enough to handle to place on the sides of the cake yet still be soft enough inside to be eaten unlike a royal icing flower which dries hard as a rock.
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