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Cookbooks

Decorator's Buttercream Icing

By Toba Garrett

4.2

(26)

This decorator's staple remains an old reliable when all else fails. It even performs well in warm weather.

Epicurious Editors' Notes:

• This recipe yields more than enough for two cakes—if icing only one cake, make a half recipe or freeze the extra.
• If using the icing to write on a cake, soften it with extra liquid. If using it to pipe roses, add extra confectioners' sugar.
• Meringue powder is available at wilton.com.

Ingredients

Ingredients

2 cups (1 pound or 454 gram) unsalted butter, room temperature
1 cup (230 gram) vegetable shortening or hi-ratio shortening
1 Tbsp fresh lemon juice or 1 1/2 tsp lemon extract, pure vanilla extract, or almond extract
3 lbs (1.36 kilograms) 10X confectioners' sugar
1/2 cup + 1 Tbsp (4 1/2 fl ounces or 135 mililiter) water, milk, or clear liqueur
3 Tbsp meringue powder (see, Epicurious Editors' Notes)
1 tsp salt

Preparation

  1. Step 1

    1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)

    Step 2

    2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.

  2. Step 3

    Storage: Store the icing in an airtight container and freeze for up to 3 months.

    Step 4

    Yield: 2 1/2 quarts (2.37 L)

  3. MASTER CHEF'S HINT

    Step 5

    Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.

Cover of The Well-Decorated Cake by Toba Garrett featuring a wedding cake with a white rose.
Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake, by Toba Garrett ©2003 by Toba Garrett. Buy the full book on Amazon or ThriftBooks.
TagsIcingDessertGluten FreeNut FreeEasyElectric MixerCookbooks
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