Frosting - Buttercream - Stiff Consistency- Wilton - Vegan

By mariannefeldman

from Decorating Basics book p7
leave out meringue powder for vegan

Ingredients

• for choc:
• 1 cup solid white veg shortening (crisco)
• 1 tsp vanilla, almond or butter extract
• 7 - 8 tsp milk or water (use water if cake is to be left out)
• 1 lb confectioners sugar (make sure it is made from cane sugar)
• 1 tbs meringue powder - opt - makes frosting more stable in heat or humidity
• pinch of salt - opt - balances sweetness
• add:
• 3/4 cup cocoa or three 1 oz unsweetened squares, melted & an additional 1 - 2 tbs water to recipe
• Mix til well blended

Details

Servings 2

Preparation

Step 1

Cream shortening , flavoring & water.
Add dry ingred & mix on med speed til all ingred have been thoroughly mixed
Blend an additional minute or so til creamy

Makes 2 1/2 cups stiff consistency icing

*This is considered "stiff" icing consistency - good for decorations like flowers with upright petals, like rose

*Medium icing consistency - used to create stars, dimensional decorating, borders & flowers with petals that lie flat:
to change icing from "stiff" to "medium":
add 1 tsp water to each cup stiff icing, mix til well blended

*thin consistency icing: used for writing & printing, leaves, icing a cake
to convert from "stiff" to "thin" icing:
add 2 tsp water per cup fo stiff icing, mix til well blended

*When using thin icing for writing & printing add 1/2 tsp Piping Gel per cup of thin icing-it will add stretch & make writing easier-less "breakage" of lines