The icing crusts very well and is very easy to do.
- 1 stick sweet butter
- 1 cup of Crisco
- 1 tablespoon vanilla
- 1 lb of confectionary sugar
- 1/3 cup of milk (more or less depending on personal taste)
- Cream butter and Crisco together, then add vanilla. Mix well. Then add powered sugar and milk together. Mixing all ingrediants very well.
This recipe is very simular to what I have used, I use only the clear vanilla extract because dark extract tends to discolor my icing.
1 stick of butter. how much butter is that??
1 stick of butter is 1/2 cup. Most of the time (=
1 stick Butter = 4oz or approx 115gm
Hi. do you know another recipe of frosting that its not as sweet as buttercream but that you can make flowers with??
How long will this icing keep? Is this better to use right away after making it? Thanks
do you use unsalted or salted butter i have seen many people use salted! which is best?
I prefer to use salted. Cuts the sweetness without sacrificing flavor.
what is crisco??
Crisco is a brand of shortening. Works the same as butter; lasts better in the heat without the better flavor of butter :)
If you cant find shortening, is there something else you can use?? For some reason you cant find it in most shops here by me.
I am looking for a BUTTERCREAM Frosting that taste like the buttercream frosting at Melrose Diner in Philadelphia. They make a Strawberry Shortcake with Buttercream Frosting that is distinquishable. Does anyone have a receipe close to Melrose Diner or know what I am looking for? Please help.
Does nayone have a good recipe for a less sweet buttercream?
When you make your buttercream can you still feel the icing sugar when you eat it ? is there anyway I can make it more smoother without the feeling of the icing sugar when eating it. in the meantime i do beat it for a loooonnggggggg time but no diff in the texture. Can anyone help ?
Login To Leave A Comment