Recipes

Butter Cream

Tags: Deals
  • Servings: Makes about 3 cups

    Ingredients Print Recipe

  • 1/2 cup solid high ratio shortening
  • 1/2 cup butter softened
  • 1 tablespoon of meringue powder
  • 1 teaspoon Clear Vanilla Extract (or extract of choice)
  • 4 cups sifted confectioners' sugar (approx. 1 lb.)
  • 2 tablespoons milk

Directions

In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don't over whip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment. You can use coffee creamers for flavorings or combine extracts.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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