Vegetable Shortening (Crisco preferred
as it is white)
1 cup
Salt (calms down the grease and
gives more flavor
1 1/2 tsp
Liquid Flavoring or Powdered Vanilla
1 1/2 tsp
Water (more or less and at room
temperature)
3 oz.
Confectioners Sugar (Diane prefers
Domino's 10X - Betty
prefers the 2-pound bags)
2 lbs.
1. Combine shortening,
salt, flavoring and 2 oz. of water in a mixing bowl and cream together.
Do not Beat!
2. Add confectioners
sugar and 1 ounce of water; slowly, mix with a paddle until blended.
Do not Beat!
3. Age 1 to 3
days for cake icing.
4. Age 2 weeks
or more for flowers.
Note: No refrigeration necessary
unless color has been added. Best to at least double the recipe in
order to have enough.
Diane's Notes:
Speed low and start mixing.
Get pound of confectioners sugar in a bowl a little at a time.
Put up bowl slowly to regular height.
Bring back down slowly, periodically, in order to have the butter cream
mixture removed from the beater (use the paddle).
Add water to bottom of bowl; not
top. Make stiff - Easier to add water; not sugar. Put shoer
cap on top of open container to protect royal and decorators buttercream.
Get frosting off paddle by lowering
bowl and let paddle still rotate.
Let set at least 2 weeks.
Harder to pipe because air is still
in. Easier to pipe because air is out of it due to age.
Put drops of water asa per need.
(A very little at a time. Mix and add water until desired consistency
is obtained.
Consistency is extremely important
in any form of piping, frosting the cake, making flowers, etc.)
For clear color use 2 primary colors
(Red, Blue and Yellow). Use a third primary color to soften.
A non-primary color especially one with red (such as pink, purple, lavender,
peach) may give more of an earth tone. Sometimes very effective;
sometimes muddy looking. Just play around until you get the color
of choice.
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