My love for baking cakes and decorating them led me to take the Wilton Course for Cake Decorating. I enjoyed the course to its fullest and it just helped me bring out my creative mind for decorating cakes. All the cakes are frosted with the buttercream frosting and the recipe for it is as follows:
BUTTERCREAM FROSTING:
1 cup solid vegetable shortening (Crisco is best)
1 cup solid vegetable shortening (Crisco is best)
3-31/2 cups sifted confectioners' sugar (approximately 1 lb.)
1 tsp clear vanilla extract
2 tablespoons milk
Makes: About 3 cups of icing.
In large bowl, cream shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. For thin consistency icing, add 2 tablespoons water or milk.
2 tablespoons milk
Makes: About 3 cups of icing.
In large bowl, cream shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. For thin consistency icing, add 2 tablespoons water or milk.
No comments:
Post a Comment