Also my favorite part about this recipe is that I use store brand confectioners sugar and I think it still tastes amazing!
about how much will this make?
I'm using this today for a class I'm taking, and I love the flavor, but would omit or decrease the salt next time if I use salted butter. It has a nice consistency, but I have to let you know later how it was on flowers, leaves, etc. Wish me luck!
If you sift your powdered sugar, you will end up using less sugar and you will also retain the smooth consistency of the icing, especially if you use it to ice just the cake. You can then adjust the amount of sugar needed to stiffen the icing for floral and border work.
I didn't like the yellow color this icing ends up with, as it fights taking on any colors. I would omit the salt. Use the 1 lb. of powdered sugar then sift for a smoother consistency. This is the same recipe Wilton uses for their optional buttercream except they use white shortening. Used 1 tsp. of lemon extract to help fight off the sweetness.
I have not had any trouble mixing in colors yet, but yes use white shortening.
Thanks for sharing :-)
Living in the uk could someone tell me what shortening is?
shortening is a solid oil :)
I live in uk and use white flora to make a really white buttercream, good for if you want to colour it pastel shades or just want a bright white
Mrs Barlow - Shortening is block Lard hth
I used white shortening and it came out just fine. I thought it was maybe a little too salty, even though I used unsalted butter, but it balances out the sweetness of the MMF that I used with it.
Overall, I loved this recipe and will use it again.
This recipe tastes great and is easy to make. I usually double the recipe so I don't run out. A doubled recipe will cover 2- 10" rounds decorated with borders, flowers, writing, and then some. I usually have leftovers....Yes, my flowers and borders come very nice and I do not have any problems with colors. I have only made this recipe with white shortening and it still tastes great. Thank you for your recipe!
I does this icing do well under fondant? I have been having issues with my fondant buldging inbetween my torted layers so I'm searching for a new icing recipe for my dam and base coat. Has anyone used this for stacked fondant cakes and does it hold up well underneath?
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