the clear vanilla (Wilton) STILL turns my icing a champagne color. The only way I can get WHITE, is by using the substituting w/the 1/2 tsp. clear butter flvrg.
Did I read this correctly? Use a blender? I never thought of that
Do you use salted or unsalted butter? Or does it not matter?
This recipe is too hard, because i need one for my cakes, i use one but my cakes, look melting and i dont like it, can you help me on this...thanks
Question, Will this cover 2 '8-inch' round cakes?
this icing wont really be a true white because of the butter added. if you want a true white try using the shortening in place of the butter. wiltons decorator icing is pure white because it does not contain butter. if you want the butter flavor, i suggest you use a clear butter flavoring such as an extract or oil. i use this recipe when i am sure my cake will be served right away because it does not hold up well for long in certain situations such as heat and humidity. wiltons decorator icing holds up because of the meringue powder used in it. this powder helps bind the icing and it is what causes the icing to crust over. you may want to try adding it to this recipe and see if it helps as far as keeping the icing together and not melting.
this recipe is what i have always used, except i use all shortening and no butter and i always get to listen to how delicious my cakes are! it is a tried and true winner for sure!
Angel 21 if you add some more confectioners sugar it will get thicker and make sure the cake ot totally cooled. Hope this helped.
Never made icing in a blender before but turned out great