Sharon's Crusting buttercream icing (1/2 recipe)
Use this recipe for any buttercream icing you need for cake decorating. Very good flavor!
This half recipe makes plenty of icing - enough to decorate a 10" cake easily.
Ingredients
- 9-1/2 cups powdered sugar
- (1 2# bag = 7-1/2 cups)
- 2-1/2 cups shortening
- 2 TBS wedding bouquet flavoring (or substitute your flavoring of choice in the appropriate amount) Sometimes I use almond flavoring.
- 6 TBS hot coffee creamer liquid (see recipe for Hot Coffee creamer)
Preparation
Step 1
Cream shortening, flavorings and hot liquid with paddle attachment until well combined and creamy. Then stream in first half of the powered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last half of powdered sugar at speed one. When incorporated turn the mixer up to speed 6 and let it beat for 5-7 minutes until very smooth. Scrape down the sides of the bowl very frequently while the mixer is going at speed 6.
The goal is to get all the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a sucking or "kissing" noise after all the sugar is in add just a few drops more of liquid, while scraping down the sides, with the mixer running until it stops You should create a bowl full of icing side to side, where the paddle is completely submerged and beating in a vacuum under the icing. 5-7 minutes at speed 6 and you should have a smooth as silk and nearly airless icing. Cool before using.