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Foolproof Crusting Buttercream

By Luby
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/7215/foolproof-crusting-buttercream 2024-04-24

This is the recipe I got from my cake decorating instructor. She is a certified Wilton instructor, but her classes were not Wilton classes so she used her own recipes. I’ve been using this recipe for over 15 years and have never had a problem with it. I live in South Louisiana so trying to use any type of Buttercream that has butter in this heat is asking for disaster. This is great for string work because of the Karo Corn Syrup. If making roses just a stiffen a little with Confectioner’s Sugar.

Foolproof Crusting Buttercream

Ingredients

  • 1 1/4 Cups Crisco
  • 1 Heaping Tablespoon Brite White
  • 1 Tablespoon Meringue Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Clear Vanilla
  • 1/2 Teaspoon Butter Flavor
  • 1/2 Teaspoon Almond Emulsion
  • 1/2 Teaspoon Creme Bouquet
  • 2 Pounds Confectioner’s Sugar
  • 2 Tablespoons Karo Light Corn Syrup
  • Scant 1/2 Cup Cold Water, less 2 Tablespoons

Instructions

  1. Mix Crisco, Brite White, Meringue Powder, Clear Vanilla, Butter Flavor, Almond Emulsion and Creme Bouquet in large stand mixer until well blended.
  2. Dissolve salt in water.
  3. Add one-half bag of confectioner’s sugar, one-half of salt/water mixture and all of syrup and mix well.
  4. Add remaining confectioner’s sugar and water, scrape down sides of bowl and mix well.
  5. Do not over mix as this will add unnecessary air bubbles to your icing.
  6. Remove mixing bowl and using a large rubber spatula “slap” icing against side of bowl to remove air (do not stir icing in a circle – this will just incorporate more air).
  7. Store in airtight container.
  8. To use stir briefly (again do not stir in circles to prevent air bubbles) and decorate.