i do half crisco half butter, use a combo of vanilla flavoring and almond and for thinner icing 3-4 tbls of water for a single batch of icing.so it would be:
1/2 c crisco
1/2 c. butter
3-4 tbls water
1 teaspoon vanilla
1/4 to 1/2 tea almond (depending on how strong you want it)
cream above ingredients together, then slowly mix in:
4 c. of powdered sugar, add more water if it seems too thin
The wilton colors will work fine, they won't thin it out. The only problem I find with them is that you need a lot of it to make the icing dark especially if you need red or black. I use a #21 star tip and make a swirl of icing with sprinkles on top, or add the little character picks they sell at the cake decorating store. That makes them super quick to make. If you can try the americolor gel colors, they sell them here on CC. They are my favorite and aren't as messy as the Wilton's. You just squeeze straight from the bottle into the icing.
Hi, is anyone willing to share a good buttercream icing recipe? I am making cupcakes for my daughter's bday and want the icing to taste good. I always seem to make the icing too thick. any advice/tips would be appreciated! thanks
This one has been getting me rave reviews for 2 straight years:
1 stick butter
2 C crisco
1/2 C heavy cream
2-3 TBS meringue powder
1 tsp vanilla
1 tsp creme bouquet ( or lemon or any other accent flavor)
2 lbs powdered sugar
Cream butter and crisco. Add meringue powder 1/4 C heavy cream, and flavoring. Micx 10 seconds. Add 1/2 of powdered sugar. Mix on LOW for 5 minutes. Add remaining heavy cream and powdered sugar, continue mixing on LOW for additional 5 minutes. Awesome!
Does that buttercream rec. have to be refrigerated?
Because of the of the ratio of sugar to dairy, it is safe at room temp for a few days. I always refrigerate what I have left over. I have iced a wedding cake, boxed it, and left at room temp for two days.
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