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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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This icing is from Wilton, I did the cake decorating course last year and this was the recipe used. This basic recipe gives a stiff icing which is great for making roses and other flowers, but can be thinned down by adding a teaspoon of water at a time to get the consistency you need, for a medium icing for piping add an extra 1 teaspoon of water/milk. For a thin icing to put a base frosting on the cake, add 2 teaspoons of milk/water. I usually use a combination of almond and vanilla extract, and if you are maikng a pure white icing use a clear extract, Wilton do a range of these. Ingredients:
1/2 cup crisco, room temp |
1/2 cup butter, room temp |
1 teaspoon vanilla extract or 1 teaspoon almond extract or 1 teaspoon butter flavor extract |
2 tablespoons milk or 2 tablespoons water |
4 cups confectioners' sugar, sifted |
1 tablespoon meringue powder |
Directions:
1. Cream the butter and crisco together.
2. Add the flavour extract and water.
3. Add dry ingredients 1 cup at a time and beat on medium until throughly mixed.
4. Beat for another 7-10 minutes till the icing is creamy and smooth.
5. Keep covered with a damp cloth while using and leftovers can be stored in the fridge for 2 weeks.
6. This yields about 3 cups.
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