Crusting Buttercream Cake Decorators Frosting Food

ALL AMERICAN CRUSTING BUTTERCREAM FROSTING RECIPE

Steps:

• In your electric mixer, use the paddle attachment to mix the butter and vegetable shortening together.
• Slowly mix in the powdered sugar, only adding as much as your electric mixer can handle at a time.
• Mix in the vanilla extract and 2 tbsp. of milk. If the mixture is too stiff, add more milk. I prefer a consistency of smooth peanut butter for cookies that have a lot of line work and a slightly stiffer consistency for piping flowers.

THE IDEAL CRUSTING BUTTERCREAM FROSTING

Steps:

• Cream butter and shortening together on medium speed until light and fluffy. This should take about 1 minute.
• Add the vanilla, scraping down the sides of the bowl as needed.
• Gradually add the confectioners' sugar, 1 cup at a time, then beat well. Scrape down the sides of the bowl as needed.
• Once all the sugar is mixed in, gradually add in the milk (or heavy cream or water), a little at a time, until the desired consistency is reached.

BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY

Steps:

• In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
• Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
• Divide the frosting and add gel food coloring as desired.
• Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
• Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
• Enjoy!

CRUSTING BUTTERCREAM - CAKE DECORATORS FROSTING

Steps:

• Use mixer (automatic mixer works best)Paddle attachment. Add Hi-Ration shortening in to mixing bowl. heat the creamer in the microwave 'til hot (not boiling - and cream it into the hi-ratio before adding the rest of the ingredients cream until completely mixed.
• slowly add remaining ingredients. Whip until fluffy as long as needed, some people will whip this up to 10 minutes or more with an automatic mixer and just let it sit and do its thing until fluffy.
• The cornstarch in allows for this to be dry to the touch, but it isn't quite as stiff as it is with meringue.

BUTTERCREAM FROSTING (DECORATOR'S ICING)

Steps:

• In large mixing bowl, beat together shortening and salt. Gradually add vanilla, confectioner's sugar and water. Beat constantly until fluffy. (Icing will be stiff.) Cover bowl with a damp cloth while using so it doesn't dry out. Food coloring or color paste may be added to match wedding colors.
• Use a decorator bag and tips to pipe desired shapes onto cookies. Use writing tips for initials and highlights. Use leaf tip for flowing wedding gowns etc.

DECORATOR BUTTERCREAM ICING

Steps:

• Cream butter and shortening then add vanilla.
• Add sugar a cup at a time beating on medium speed.
• Add milk 1 Tbls. at a time and beat on high until completely blended.
• TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.

CAKE DECORATOR'S FROSTING

Steps:

• Using electric mixer (prefereably not handheld), cream shortening until very soft.
• Add salt, a little powdered sugar and flavorings.
• Alternately add water and powdered sugar, beating on medium speed until frosting is smooth after each addition.
• ***Do not mix on high speed as it will cause bubbles in the finished frosting.
• ***NOTE: This frosting makes enough to frost a 2-layer cake with enough left to make decorative roses, etc.
• for the top of the cake.
• DECORATIONS: Roses, leaves and other decorations can be made by adding tasteless food coloring paste (Wilton is one brand) to the frosting.
• Make decorations, place on plastic wrap on cookie sheet and cover gently with plastic wrap.
• Freeze for up to 1 month.
• ***If you decide to freeze your frosted cake, DO NOT put the decorations on it until after you have thawed both the cake and decorations, as the colored decorations will bleed into the cake frosting when they thaw.
• ***Defrost cake and decorations separately and then place decorations on the cake.
• VARIATIONS: For chocolate frosting, add 3 tbs powdered cocoa to the sugar mixture.
• For lemon, omit butter and vanilla flavorings and add 3 tsp.
• lemon extract.
• COLORED FROSTINGS: Frosting can be made any color you want with tasteless food coloring, but be sure to mix well after adding the coloring.
• WEDDING CAKES: Five recipes of this frosting will decorate wedding cakes as follows: top layer 6-inch cake, middle layer 14-inch cake and bottom layer 18-inch cake.
• This will serve 50-60 people.