Step 5: ​Gradually add milk (or heavy cream or water), a little at a time until the desired consistency is reached.

The butter gives the frosting flavor while the shortening provides structure. Add comma separated list of ingredients to include in recipe. Our buttercream recipe was developed using traditional solid vegetable shortening. I sent half the cake home with them and they were fighting over who was carrying the cake as they were going out the door. If there’s too much fat or moisture, the frosting will never form a crust. Step 4: ​Once all the sugar has been mixed in, your frosting may appear dry and stiff…that’s okay! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. 181 calories; protein 0.1g; carbohydrates 24g 8% DV; fat 9.8g 15% DV; cholesterol 12.3mg 4% DV; sodium 33.6mg 1% DV. They tasted too buttery or too greasy or they weren't that white that I needed. Information is not currently available for this nutrient. Defenitely use all butter, the icing turns out just as nice and there is no shortening taste. You can use it for cake decorating, piping swirls on cupcakes or for making buttercream flowers. The 50/50 ratio of butter to shortening is the compromise of flavour vs. practicality for decorating. Wilton Bakeware Comparison Chart and Guide, Common Substitutes for baking and cooking, How to Make Homemade Buttercream Frosting, How to Make Flavored Buttercream Frosting, Piping Tips 101 – A Guide to Get You Started, How to Make the Ultimate Vegan Chocolate Cake, What is Diwali- Celebrating the Festival of Lights, 6 Irresistible and Easy Thanksgiving Desserts.
When i make this again i will make sure the icing is warmed properly. In the end it all comes down to personal preference and how you’re planning to use your buttercream. It will be a softer consistency, that's all. Actually, it’s best with both! Crisco All Vegetable Shortening - 16oz (1LB) - 453.59g. Most people won't think twice about serving basic cornbread when is on the table. Cream butter and shortening together on medium speed until light and fluffy. This was really good! It’s all in the frosting! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Congrats! It all just melts in your mouth.

In a large bowl, cream together the butter, shortening, and vanilla. Try placing your cake somewhere cool to help the crust form. In fairness to the recipe and its submitter, I prepared this exactly as written--in other words, had I used all butter (as so many others have) instead of half butter, half shortening as the recipe directs, it wouldn't have been this recipe, right? However, not all frostings possess this power. It behaves a little differently than traditional store-bought shortening, so it needs to be used differently in recipes. Well you have made all of us very happy. If your buttercream is too soft or is drooping after you pipe it, try adding more confectioners’ sugar.
I had my neice (mother of grad)come over and try yet another cake and she went nuts. Use this buttercream for piping, crumb coating your cakes, ruffles and covering whole cakes. You saved Buttercream Icing to your. Step 2: Add the vanilla, scraping down the sides of the bowl as needed. You will know it’s ready when you can very lightly touch the surface of the buttercream and it does not leave a mark. Remember, the best recipes on earth still go through trial and error. Sign up today and you'll receive exclusive offers, recipes and how-tos from other members of the Wilton community, as well as the professionals! And of course, trying out lots of new recipes on her family and friends! It can also be helpful as a complete substitute for butter in non-dairy frostings. I have made it enought o know that you do not need to put each cup of sugar in at a time though. I only used 2½ cups of powdered sugar and found it to be more than enough; I can't imagine the coma I'd be in if I had used 4! I was looking for a cake and icing recipe to make for my nephews sons' graduation party. An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. Would it be equally as good with all butter? LOL. Awesome frosting! I definitely suggest tasting as you go to ensure that you don't accidentally use too much sugar and have no way to remove the excess. We’re going to fix that next. Keep icing covered until ready to decorate. To thin it in order to use for spreading, you need to add up to 2 Tbsp of corn syrup or milk. Crusting buttercream (or frosting that lightly sets) is perfect if you need your frosting to keep its shape. Do you have any time-tested buttercream tricks and techniques? I used all 4 cups of sugar and it was sweet. Buttercream can be stored in the refrigerator in an airtight container. Save yourself all that trouble and just pour all 4 cups in at once. The cake is fabulous. If there’s a lot of moisture in the air, you may need to add more sugar than usual. Info. It goes great with the cake. I get to quit baking bad cakes with so-so to nasty icing and my nephews son knows he is getting a fabulous cake for his grad party. Step 3: ​Turn the mixer to low speed. Probably, but that would be a different recipe to review. As another reviewer pointed out though, it's absolutely unnecessary to beat the sugar in one cup at a time. Shortening simply replaces the butter that you would traditionally use in buttercream. I liked this. The Test Kitchen Team is responsible for recipe development and product testing.

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