Buttercream Icing

From Wilton

Buttercream Icing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cups


Ingredients

  • ½

    cup solid vegetable shortening

  • ½

    cup (1 stick) butter

  • 1

    tsp. clear vanilla extract

  • 4

    cups sifted confectioner’s sugar – approximately 1 pound

  • 2

    T milk

Directions

Medium Consistency: In large bowl, cream shortening and butter 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. Re-whip before using. For thin (spreading) consistency icing, add 2 T light corn syrup, water or milk. For pure white icing (stiff consistency), omit butter, substitute an additional ½ cup shortening for butter and add ½ tsp. No-Color Butter Flavor. Add up to 4 T light corn syrup, water or milk to thin for icing cakes. Chocolate Buttercream Icing: Add to Buttercream Icing; ¾ cup cocoa or three (1 oz. each) squares un-sweetened chocolate, melted and an additional 1-2 T milk. When mixing-add cocoa with vanilla. Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk. Darker Chocolate Icing: Add an additional ¼ cup cocoa (or an additional 1 oz. square un-sweetened chocolate, melted) and 1 additional tablespoon milk. Peanut Butter Buttercream Icing: Add ¾ cup peanut butter and 2-4 additional tablespoons milk to original Buttercream recipe. Add the peanut butter with the vanilla. Key Lime Buttercream Icing: Add zest from 4 Key limes and 2 tsp. lime juice to 2 cups of Buttercream Icing. Beat with mixer until incorporated. Keep icing covered with damp cloth until ready to use or refrigerate in an airtight container. Extra Special Buttercream Icing 2 cups solid vegetable shortening 8 cups (2 pounds) confectioner’s sugar ½ tsp. salt 1-2 tsp. clear vanilla extract or your favorite flavoring 6-8 ounces whipping cream Cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until fluffy. Extra Special Buttercream Icing needs to be refrigerated, both after it is made and when it is placed on a cake/cupcake. It will keep 3-5 days in the refrigerator. You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.


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