Tuesday, March 6, 2012

Basic Butter Cream Recipe

This is the icing I use for the majority of my decorating. In fact, I've used it so often that I've got it memorized now. The amount of milk needed will vary depending on the consistency of icing you're looking for. 

3/4 cup vegetable shortening
3/4 cup butter, softened
2 tsp vanilla
6 cups icing sugar
1/4 - 1/3 cup milk

Cream the shortening and butter together until they're well blended and have achieved a light, creamy texture. Add in the vanilla and beat at a medium speed until well mixed. Add the icing sugar, stopping often to scrape the sides of the bowl with a spatula. Once the icing sugar has been added, the icing will be stiff and dry. Add the milk, a tablespoon at a time, continuing to beat at medium speed. When you have achieved the desired consistency, your icing is ready to use.
For chocolate butter cream, add 4 squares of unsweetened baker's chocolate.

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