Monday, February 9, 2009

Buttercream Icing

I keep being asked for this recipe, so here it is for you. This is the icing recipe I use for almost all of my icing needs. My kids have great memories of leftover icing in gramcracker sandwiches. I made the cake above for my daughter, Kaira Fern's baby shower when she was pregnant with our grandson, Mack. This recipe makes about 6 cups.

1 1/2 C good quality vegetable shortening
1/2 C margarine
1/2 tsp salt
2 tsp vanilla extract *
8 C sifted powdered sugar (2lbs)
4 Tbsp cold water**

Cream shortening and margarine. Gradually add sugar, one cup at a time beating at medium speed and scraping bottom and sides often. When all the sugar is added it will look dry. Add water, 2 Tbsp at a time while still beating at medium speed and scraping after each addition until light and fluffy, add vanilla.

Store in an air tight container in the frig when not in use. This icing can be stored for 2 weeks in the frig. Remix before using again.

*for whiter icing use clear vanilla extract, found at specialty stores, also higher quality margarine are lighter in color.
** for thinner icing substitute some or all of the water for light corn syrup. Experiment a little with it till you know what you like. I like to add light corn syrup to the regular recipe to thin it down for writing on cakes.

4 comments:

jfeely said...

That looks really good!

Me & My 2 Randys said...

Thank you thank you thank you! I am headed into the kitchen to try this :) How's the weather in our beloved Encinitas? It snowed here today.. blech!

Fern said...

I'm requesting you post the meatloaf recipe, since valentine's day is around the corner.
Love the cake picture at the top! It looks great in the picture, but it looked even more amazing in person.

Mama P said...

Please note salt was left out of this when I posted it and it has now been added. That tells you how much I cook from my head and not from books. I am trying harder to use books and also to write things down