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The butter flavoring is used instead of butter. The recipe I shared is from Wilton's originally; the cake decorating gurus.
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I used this one too, but I doctored up .
added 1-2 stick of butter( creamed butter & about 1 cupcrisco together till well blended ) I also added a little corn starch( cuts down on the sweetness,I use to buy 100 LBs. bakers sugar and that had it in it .with the 2 LB. 10X (powder sugar ) add heavy whipping cream last ( 1/2 pint or more till the consistincy you want .)I also used almond flavoring sometimes or the clear Vanilla ,a pinch of salt I also used my Kitchaid mixer and let it go . Comes out like a whip cream icing . Good luck to you |
I always worry about using any dairy product in my icing. I use one similar to the recipe with Crisco. I don't like to put my cake in the fridge but I do if it has butter, milk or cream cheese in the frosting. I also don't like any recipes that you do with raw eggs. I know that most eggs are samonella free nowadays but I can't get over my phobia.
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I use a recipe from an old bake off...the original was lost in a move so I can't give credit. We have never gotten sick but it would not be approved these days I am sure!
3/4 cup of soft butter creamed well with 1 1/2 cups 10x sugar. Add 1 tsp vanilla and blend. Melt 1 bag of chocolate chips and COOL....then add to creamed mixture blending well. Add 3 eggs /one at a time beating 5 minutes after each egg is added. You probably could use the homogenized eggs. This is my family's favorite and sets up firm. A batch and a half does a 3 layer cake from 2 mixes. |
Buttercream frosting
1 cup Crisco 1 cup PARKAY Oleo (2 stitcks) (r)oom temp 2lb bag powder sugar 1 tsp vanilla milk Beat Crisc and Parkey till light and fluffy (otherswards beat the hell out of it) add Vanilla slowly ad powder sugar ( beating again like hell) when you get to the point you think you want to add maybe a couple tablespoons of milk do so.(don't add too much will make it too soft) most important is to beat it so its really light and fluffy. I have used this recipe for many years. even on wedding cakes. Its not a real sweet frosting . have so many compliments and requests for the recipe. |
Now would be a good time for our member "ButtercreamCakeArtist" to step in with her expertise!
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IMO. butter is safe to sit out for some time, but it doesn't hold its shape well when used for icing. I had a friend who decorated a doll cake every so carefully and woke up the next morning to a nude doll and and icing pooled on the table. Crisco is stable in all kinds of conditions. My recipe is similar to the one posted above, but had 3/4 cup of Crisco with no syrup, plus an egg white. I've cut the Crisco down slightly. I add a teaspoon of salt and almond flavor with the vanilla. It tastes wonderful and works up well. Sometimes I have to beat a little more powdered sugar after the cake is iced and before I do any decorating. The decorating icing has to be stiff if you want nice sharp edges.
White Decorator Icing 1 pound confectioner's sugar 1 egg white 1/2 cup + Crisco - no substitutions 2 T milk - you can add more, but you can't subtract it 1 teaspoon salt 1 1/4 teaspoons vanilla 3/4 teaspoon almond extract Beat all together with a large mixer until very smooth, but stop before air holes start to develop. Add milk if too stiff, sugar if too thin. I have a yummy frosting made with butter and marshmallow cream that held its shape in the heat, but the above one is the best for decorating. |
I use 1 stick of softened margarine, 1 pound of powdered sugar and enough milk to make it spreadable.
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I use:
1/2 c. softened butter 1/2 c. Crisco 1 - 1 1/2 tsp. vanilla (if it's something like Watkins with a high alcohol content, I use much less) 1 heaping tablespoon corn starch 1 lb. powdered sugar enough milk to make spreadable or to pipe I cream butter & crisco well, then add powdered sugar, corn starch, & vanilla. I just add milk until it's the right consistency. Cake does not last long at my house & the high sugar content prohibits many bacteria from growing. My cakes are left out with this recipe & there are no spoiling problems. the corn starch helps it to hold its shape, especially in warmer temperatures. It's not the very best decorator icing since the butter makes it a little on the soft side, but it's very good flavored. I think the idea of adding a little corn syrup might be good as well. The Wilton decorator icing will hold-up better with specialty tips, but in my opinion is not quite as yummy as a butter cream. |
im tempted to have a cake frosting taste off... Make a batch of each of the posted frostings and have friends come over and help me decide which is the yummiest and hold well to decorating..
How fun would that be !!!!! |
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