(I tried to send a message to Indydebi but it doesn't seem to be working.)
Indydebi, have you ever doubled your buttercream recipe? I need enough to cover, fill, and do borders for a 9 x 13 cake.
Thanks for the help.
Your message worked ok. You posted it at 11pm my time and I was long in bed by then! :-)
Yes, I have more than doubled it many times. When I had my 20-qt mixer, I could make 5-6 batches at one time. I never measured by cups or anything ...... I used four 2-lb bag of p.sugar for every 7 cake mixes (1 cake mix = one 8" round, 2-layer cake)
Thank you indydebi. :)
Oh, one more thing. How long do I mix this for? (once everything is incorporated) And at what speed?
You can't mess up this recipe. If I'm in a hurry, I slap the mixer on high and run it long enough until the icing looks good. If I'm not in a hurry .... well, I used to turn on the mixer, put a note on my shop door that said "back in 10 minutes", walk across the parking lot to burger king, grab lunch, then come back and start icing a cake.
I just thought of a question. If you have too much icing made, can this icing be frozen?
Can I use half butter and will this crust?
Others have used butter with good results. I never have but if CC'ers say it works, that's good enough for me! :-) Keep in mind that butter has a lower melting point than shortening. Not sure if that will be a factor.... just keep it in the back of your mind.
Thank you indidebi for the quick reply. Your recipe was VERY easy to put together!