Hi there. I am looking for a great recipe for a friend making a Dora cake for her sons birthday. it is a star piping type of cake so it needs to be one that can hold its shape. i have been batteling finding a good frosting. I appreciate any pointers. Thanks.
This is the Wiltons Buttcream recipe. It's all I use:
1 cup solid white shortening
1 tbsp Merigue powder
1 pound of confectioners sugar (about 2 cups, thats what I do)
1 tsp butter flavor
7-8 tsp of water
pinch of salt ( I never use that)
Cream shortening, flavor, and water. Add dry ingredients and mix on medium speed until all ingredients have beend thouroughly mixed together. Blend an additional minute or so until creamy. At this time I see if its the consistency I want. If I want it medium consistency then add more water. Keeping adding water until it is the consistency you want, which for decorating is medium.
I use this on alllll of my cakes and everyone loves it. I also add vanilla to it to take away alil of the buttery taste.
Everything you need to know to make, decorate and assemble tiered/layered/sheet cakes:
http://cakecentral.com/cake-decorating-ftopict-605188-.html
Above super thread has popular CC recipes for American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!
HTH
1 pound of confectioners sugar (about 2 cups, thats what I do)
Actually, two cups of granulated sugar = 1 lb.
Domino advises that a pound of confectoners sugar yields 3-3/4 cups:
http://www.dominosugar.com/content/136/measurement-conversion-charts.aspx 
And since Crisco went transfat-free, Wilton now recommends this recipe:
http://www.wilton.com/recipe/Buttercream-Icing
HTH
Quote by @%username% on %date%
%body%