does this need refrigeration? I cant wait to try it..
I've been using this recipe for YEARS! It was originally posted by Marida Binsted on the old Sugar***** board. I believe she said some chef gave it to her. It is the only recipe I use as my customers absolutely love it. It smoothes beautifully using a hot knife.
Thanks for bringing the recipe "to life" again!
How many cups of icing does this make please? Is this icing stiff enough to use for piping and flowers or is it strictly for icing? And I was also wondering about refrigeration? Thanks
Interesting----I use Buttercream Dream which is one cup of shortening, one cup of butter to 2lbs of powdered sugar. I am curious to see the difference in the two recipes.
Cheryl you are right:) I sometimes (when I remember) add a very generous pinch of salt. It keeps at room temp for a week - maybe longer depending on weather conditions. I've never measured how many cups it makes. The same as any other recipe that used 2 pounds of sugar:) I pipe with it but does need just a bit of stiffening for flowers. And I've never had to hot knife it because it smooths on sooooo well! The big thing is lots and lots of mixing to make it very smooth and creamy. I use position 3 or 4 on my KA for most of the mixing, then for the finial 5 minutes I turn it down to 1. kakeladi
How many cupcakes does this ice ?
I so wanted this to be my go to recipe, but I'm just not loving it. It does get very smooth and light, and I love that it doesn't crust, but still has a very greasy mouth feel and taste to me. It's apparent there is a higher fat ratio even just rinsing out the bowl or touching the icing. Plus there seems to be an almost puckered feel in my mouth after eating it? I played with different flavorings and am happy with that, but can't get past the greasy texture. Even my 3 year old refused to eat it, and ended up asking for a cupcake without icing. Usually he eats all the icing first! I'm sure this is exactly what some people are looking for (whipped cream texture), but it's just not for us. :(
The bc recepie that I use is the same as this one only with the double amount of sugar hahaha :p
Just made this for cupcakes and it is AMAZING!! I can see how it may be a bit soft for a cake....but this is perfect for cupcakes! It looks beautiful and it melts in your mouth!! Delish! Highly recommend you try this! :)
Thanks for posting this recipe. I absolutely loved it. I used it under fondant by decreasing the butter and shotening by half a cup and it was delish!
Basically my recipe....given to a lot of us many years ago by Marida Binstead. I found it a bit soft for my taste too, so I use 1 1/2 cups each butter and shortening. If you use hi ratio shortening it make a stiffer icing as well, so if I am using hi ratio, i use 2 cups butter to 1 1/2 cups hi ratio. If i need to thin, I think with hot whipping cream a tablespoon or so at a time. Also, for those who mentioned the icing seems greasy....using regular shortening will give you a much greasier mouth feel than when you use hi ratio shortening!
Thank be you
What is high ratio shortening?
Great recipe. Love the crust texture., so I did 1/2 cup less butter and shortening. For flavoring, I added:
1 tbsp Vanilla, 2 tsps Strawberry, and 1 tsp butter flavor (for w white cake w strawberry filling). My issue is that it was a bit sweet. Can I add salt?