I Need Your Help With Buttercream Icing Recipe.....
Decorating By Dundrumgal Updated 11 Oct 2006 , 3:15am by Dundrumgal
I am starting Course 3 and I remember Course 1. My instructor didn't say to double the recipe, she just said to make 2 batches, so I got really frustrated when I was in the store and couldn't find the 1 pound boxes of confectioner's sugar-all I saw was the 2 pound bags at first. I had to go to a couple of different places to find it. Also, the reason it is called Buttercream is because you can use clear butter extract for your flavoring, instead of vanilla or almond, but to be honest I really do not taste the butter flavoring, so I have just been using 1/2 tsp butter extract and 1/2 tsp vanilla and it comes out pretty good. I never thought of doubling the recipe like the others have said-maybe I will try that. Good luck and have fun making your cakes-I know I do!!! 
I am fairly new here and just finished course 1 I also had trouble with Icing wasnt doubling it so I started doubling the recipe and you will be using a whole bag of c&h pure sugar it made it easier for me I used the witon course recipe. 2c crisco
2 tsp flavoring ( I like 1 tsp vanilla and 1 tsp almound or butter extract)
4 Tbsp water
1 bag c&h
2 Tbsp meringue powder.
I know how frustrated you are and then for it to say butter but not list I wouldof been going nuts too. It really did help my problem was it was too stiff if I didnt double and you will need a double to ice and make flowers.
hope it helps you.
Hi Crafty01,
That's the exact recipe I ended up making, but I used the WHOLE bowl just to crumb, dam and ice the cake. Now I have to make another batch, so I'm thinking of making a single batch to take with me to class tonight.
Dundrumgal,
It won't hurt to make another doubled batch b/c you'll find out soon that you'll need LOTS of buttercream over the next few weeks. It'll stay good for quite a while sitting at room temp and even longer if you set it in the fridge. It's a lot easier to have the batches ready in advance so you're not scambling to mix some up the night before. Good luck and happy baking!!
Dundrumgal,
It won't hurt to make another doubled batch b/c you'll find out soon that you'll need LOTS of buttercream over the next few weeks. It'll stay good for quite a while sitting at room temp and even longer if you set it in the fridge. It's a lot easier to have the batches ready in advance so you're not scambling to mix some up the night before. Good luck and happy baking!!
I ALways make a double batch......I take out a container full to keep on the counter for practicing buttercream roses...when I hit a good one (lol) I store it in an egg container in the fridge so I have a collection at the ready all the time...works for the stress levels.... 
Ive learned to always make a double batch now cuz I know a single doesnt give enough to do it all. I personally would go ahead and make another double batch make what you think you need for class and then hold on to the rest it will last 2 weeks from what Ive heard and doesnt require refrigeration unless you used milk. You can always practice with the left over or do another cake.
I made a single batch for class and put it in the fridge. Should it be kept at room temp. if we're going to make roses tonight???
Thanks
Thank You!! I took it out about an hour before class and it worked great.
Our teacher is the BEST!!! She takes time to explain things and if you missed it the first time, she'll go through it again, and again, and again.
I really love the class and hopefully, I can post pictures tomorrow of my FIRST cake!!! LOL
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