Why Use Corn Syrup In Buttercream?
Decorating By 1234me Updated 12 Jan 2007 , 7:08pm by Bettycrockermommy
I have a friend whose buttercream I love. I don't know her recipe but I know she uses karo syrup? I am new to this so don't understand the purpose of using the corn syrup in the buttercream. I am not happy with my buttercream recipe ( 1 cup butter, 1 cup crisco, powdered sugar, etc) It seems to crack and melt easily when used under lights when I am decorating. 
ok the corn syrup makes it smoother......I only add corn syrup to a portion of my icing when I need to write with it.....it makes it easier.....your string of icing doesn't break off as easily......I've never used a recipe that included it as one of the ingredients though. It makes the icing thinner though....so I don't add it to my entire batch....just what I need to do writing with
try using this one, it is the wilton one but it is half and half I have never had a problem with it.
Buttercream Icing
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: 3 cups
*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.
**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.
I use corn syrup in my icing to help thin it for icing the cake. I have never had a problem with the corn syrup interfering with the crusting of the icing. The only time I have a crusting problem is when I have added too much milk to the icing.
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