My White Buttercream Icing with Instructions

Add in order given: Crisco and flavors in a heavy duty mixer on low speed. Add milk or water and confectioners' sugar. Mix on medium speed until light and fluffy. Keep icing covered at all times. This recipe will cover one cake mix and do decorations. Keeps un-refrigerated for 2 weeks in reasonably cool room. Keeps indefinitely in fridge...Yes, made using milk too!
*Milk/Water- makes no difference in taste.  But (PURPLE) roses made using milk, don't fade to blue.  

**I add this only for roses - about 1 teas. per 1 1/2 cups icing...makes it crust harder for you to handle easily, but are soft inside - unlike rock hard royal icing flowers!)
By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail. You might try substituting regular marshmallow creme. Does not contain gum------only difference. But one reason I use this is to make my buttercream roses crust harder. I can handle them better. We sell this in smaller quantities in our cake supply shop. Other reasons to use it: Makes icing softer & more "whipped creamy" tasting. It IS optional. Takes out a little of the sweet taste too.

NOTE: I have decided I don't care for the Cream Whip Icing Base in my icing (EXCEPT FOR MAKING FLOWERS). I think it made my icing crust too much and it had those little 'spider' cracks.  

***Hand-held mixer: Don't add all the p. sugar so you won't burn up the mixer. When icing is nice & fluffy, THEN add the rest of the p. sugar...or enough to get it to spreadable consistency. If mixer gets hot (SET A TIMER!), turn it off for 20 minutes to cool it down or its ruined!

Chocolate Icing: Add Hershey's Cocoa (NO SUB!) until the buttercream icing becomes the nice rich chocolate color you want. If you want strong chocolate taste, you must add more cocoa.

Butter: Of course icing made with butter tastes better. But it melts just setting out, so think what it does in the bag in your warm hands! Of course, you can substitute butter for Crisco (SAME AMOUNTS or sub. half the Crisco, making it half Crisco & half butter. When butter icing is requested, I do it & just caution my customers that the decorations won't be as perfect. Usually they don't mind.  

 

Back to RECIPES
Back to my Home Page