This is basically the Wilton recipe for decorator icing/frosting but I use all butter instead of half shortening. Although shortening helps stabilize the frosting and helps avoid separation in hot weather, I do NOT want to eat shortening! This all butter icing/frosting tastes SO much better. Great for Old-Fashioned Sugar Cookies, cakes and cinnamon rolls or other frosted pastries.
Buttercream Decorator Icing/Frosting Makes 3 ½ cups
1 cup (2 sticks) softened butter
1 1/2 teaspoons vanilla
5 cups powdered sugar (sift if lumpy)
Milk – begin with about 2 or 3 tablespoons
- Cream butter with an electric mixer. Add vanilla.
- Gradually add powdered sugar (low speed of mixer) and mix well. Scrape sides and bottom of bowl often.
- Add enough milk for either spreading or piping consistency. Turn mixer to medium high to high and beat until icing/frosting is light and fluffy. Keep frosting covered with a damp cloth while frosting. Or, refrigerate in an air-tight container for up to 1 week; rewhip before using.
- Note: Add a little corn syrup if icing cookies for a glossy appearance.
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