Snow White Flavoured Buttercream Icing Food

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SNOW-WHITE FLAVOURED BUTTERCREAM ICING



Snow-White Flavoured Buttercream Icing image

A great icing, makes enough for two gingerbread houses or about four cakes! I love this at the holidays, easily reduced as well, or store the icing for the next cake you make!

Provided by Shandibear

Categories     Dessert

Time 20m

Yield 7 cups

Number Of Ingredients 8

2/3 cup water
4 tablespoons wilton meringue powder
12 cups sifted confectioners' sugar (approx. 3 lbs)
1 1/4 cups solid shortening
3/4 teaspoon salt
1/2 teaspoon wilton almond extract
1/2 teaspoon wilton clear vanilla extract
1/4 teaspoon wilton butter flavor extract

Steps:

  • Combine water and Meringue Powder.
  • Whip at high speed until peaks form.
  • Add four cups sugar, one cup at a time, beating after eash addition at low speed.
  • alternately add shortening and remainder of sugar.
  • add salt and flavourings.
  • beat at low speed until smooth.

WILTON SNOW WHITE BUTTERCREAM CAKE ICING



Wilton Snow White Buttercream Cake Icing image

Here is the classic wedding cake icing. Snow-White Buttercream is used for icing cakes smooth, borders, flowers and more. Its pure white color yields the truest colors.

Provided by spreadnjoy

Categories     Dessert

Time 20m

Yield 7 cups

Number Of Ingredients 10

2/3 cup water, divided
3 tablespoons water, divided
1/4 cup meringue powder
12 cups sifted confectioners' sugar (about 3 lbs.)
1 1/4 cups vegetable shortening
3 tablespoons light corn syrup
3/4 teaspoon salt
3/4 teaspoon no-color almond extract
3/4 teaspoon clear vanilla extract
1/2 teaspoon no-color butter flavor extract

Steps:

  • Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
  • Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
  • Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
  • Add salt and flavorings; beat at low speed until smooth.
  • Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
  • For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

Nutrition Facts : Calories 1154, Fat 36.8, SaturatedFat 10.6, Sodium 257.8, Carbohydrate 212.3, Sugar 204.1

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