Decorator Frosting Ii Food

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.

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!

THE BEST BUTTERCREAM FROSTING

Steps:

• Add softened butter and vanilla to the mixing bowl and mix until completely combined.
• Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
• Add milk a little bit at a time until frosting is the proper consistency.

DECORATOR FROSTING II

Steps:

• Cream butter until very light. Cream in flour. Add water and vanilla. Add sugar until desired consistency is reached. For frosting the cake use a thinner icing. Then add additional sugar to make the icing thicker for putting decorations on the frosted cake.

BUTTERCREAM DECORATOR ICING

Steps:

• In the bowl of a stand mixer, on high speed, cream your shortening or butter until well softened.
• Add the confectioner's sugar one cup at a time and continue to beat. Frosting will be thick, but don't worry.
• Add vanilla and salt and beat until incorporated.
• Add milk one Tablespoon at a time until frosting is the desired consistency.
• If the frosting becomes too thin, add more confectioner's sugar. If it is too thick, add more milk.
• Use as desired.