Buttercream Icing II - Holds up in humidity better – Faux Fondant
This recipe and the instructions are from a lovely lady name “Sewsweet.” I thank her very much.
4 pounds powdered (confectioners’) sugar
2 cups Crisco shortening
1/3 cup powdered milk mixed with enough water to make 1 cup
1/2 teaspoon clear vanilla
1/2 teaspoon salt
1/2 teaspoon clear butter flavor
1/2 teaspoon almond extract
1/2 teaspoon Crème Royale or crème bouquet, optional
1/2 cup corn starch
Viva paper towels*
You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels that when the icing is slightly crusted.
Into the mixer bowl, place the Crisco shortening and cream until fluffy.
Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt.
Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.
NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I’d say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton’s buttercream because it tastes less sweet and uses half the amount of Crisco shortening.
SGC the wilton buttercream icing only requires a cup of crisco. we skipped milk and only used water cos with milk the cream would probably turn bad if left unrefridgerated whereas with water i just left it outside the fridge.
Nice work femme and mrs smooth guy. SGC, your friend has some real talent. My mom is also taking the Wilton classes and we have to eat her cakes and none of us are fans of the overly sweet icing. Does any one know how to make the soft, cream like icing, the kind htey have on cakes and pastries in bakeries? Can you make it with fresh cream? Ofcourse you wont be able to make the fancy stuff with it but just to cover up with cake.
SGC the wilton buttercream icing only requires a cup of crisco. we skipped milk and only used water cos with milk the cream would probably turn bad if left unrefridgerated whereas with water i just left it outside the fridge.
hrm... i'd say keep the milk in... i can't imagine using water in icing- it sounds a bit weird. did the instructor say that? maybe thats whats influencing the texture of your icing too? the milk shouldn't spoil the icing- at least mine never has while i'm decorating a cake and its outside- its not out for long enough for it to spoil. plus theres so little milk in it. and when you're done, you put plastic wrap on and throw it in the fridge.
Whipped Cream Frosting is one of the lightest cake icings you can make.**
INGREDIENTS:**
2/3 cups white vegetable shortening
1/3 cup butter, softened (or wilton’s clear butter because otherwise butter will tint your icing a pale shade of yellow)
1 pound powdered sugar, sifted (i use two cups usually)
1/4 cup heavy or whipping cream
1 teaspoon Wilton clear vanilla PREPARATION:
Cream shortening and butter. Slowly add powdered sugar. Combine completely. Slowly add cream and then vanilla. Beat for 5 minutes on high. Keeps for weeks in the refrigerator.
you can also always use cool-whip… thaw it and whip it and cover your cake, but remember it won’t last for long outside the fridge. so take the cake out of the fridge right before serving it.
thanks SGC. Did you ever get your rosebuds exactly the way they are in the book? Even the ones that our instructor makes are not like that. In the book the two parts of the flower seem to be overlapping at the joint but thats not how she taught us. I checked with my sister her instructor didn't teach it the way it is illustrated in the book either.
cake
i’m really impressed at the talent displayed in this thread. :k:
we get to learn how to make more flowers.
