How do you make your frosting for your cakes? Do you have your recipes you can post. I have used a recipe with shortening before and the frosting slid off my cake so I havent ever used that again. Which recipe holds up the best? Thanks
I use Swiss Meringue Buttercream. There are a million recipes and how-to videos on the internet. For American Buttercream, I use all butter, powdered sugar, water or cream, and extracts. No recipe, just combine until I like the consistency. Same thing with Cream Cheese Frosting, just add ingredients until I like the consistency and taste. Ditto for chocolate or any other flavor.
This’d the one I have used for about 10 years ... try it at least once ..
<2 of EVERYTHING ICING>
As posted it does NOT crust but a 'fix' is mentioned at the end along with how to make it into “cream cheese” icing :)
Ingredients
2 cups butter
2 cups shortening *
2 pounds powdered sugar*
2 Tablespoons flavoring
2 generous shakes of salt shaker
*see notes below*
DIRECTIONS:
In KA mixer (best) mix together butter and shortening on medium speed with wire whip for 8-10minutes. 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 on low 10 minutes until smooth.
There is NO liquid needed in this recipe.
Want this icing to crust? Reduce either the butter OR the shortening by 1 cup OR reduce *both* by 1/2 cup
*NOTES*:
*I have always used salted butter—but unsalted is good if you prefer. And even with the change in shortenings a few yrs back I still use Crisco; any good brand hi-ratio will probably be better.
* 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, manyr cakes? Mix it up by the cupfull, pint or even gallon:) OR if for only one cake/icing use teaspoons as the 'part'/measure.
- for an even stiffer icing that dries even more add up to 1 cup more powdered sugar
- For a shelf stable cream cheese tasting version simply add 2 Tablespoons of white balsamic vinegar with the 2nd addition of sugar. (that tip comes from another baker friend)
Thanks kakeladi! I used a frosting with shortening in it and it fell off. Has this happened? Maybe my frosting wasnt stiff enough. It fell off when I traveled with it. I have been afraid of using shortening ever since then in a frosting recipe.
Exactly what June said. Most likely your icing was much too thin & the car too hot. I have never had this icing slide off! The temps where I live can go well over 100 degrees F—expected for the next 3 days 111– yet when one knows how to handle/travel with cake I’ve not had any problems. When it is hot freeze the cake for at least a couple of hours then have the air conditioning blasting as you carefully drive Make “cool box” to transport them all kinds of ideas
Exactly what June said. Most likely your icing was much too thin & the car too hot. I have never had this icing slide off! The temps where I live can go well over 100 degrees F—expected for the next 3 days 111– yet when one knows how to handle/travel with cake I’ve not had any problems. When it is hot freeze the cake for at least a couple of hours then have the air conditioning blasting as you carefully drive Make “cool box” to transport them all kinds of ideas
Here is Sedar Yener's Portable Cooler video, which I've shared about a million times because it is a life saver! The only thing I do differently is have my box open on one side instead of on top. Makes it easy to slide the cake in and out.
I use the portable cooler even in winter. It gives me much more confidence and has never failed me.
Yes and Avalon cakes also has a portable “cooler” for cakes. A couple of my pro cake friends have made and use. Says it’s been a game changer delivering in hot humid weather. https://avaloncakesschool.com/delivery-box/
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