Sweet wedding cake frosting ?!
Answers: I love the really really sweet frosting that is used on most wedding cakes. Does anyone have a good simple recipe for this kind of frosting ? thanks
Ingredients:
* 1/2 cup solid vegetable shortening
* 1/2 cup butter or margarine*
* 1 teaspoon Clear Vanilla
* 4 cups sifted confectioners' sugar (approx. 1 lb.)
* 2 tablespoons milk
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: 3 cups
THIS IS WHAT YOU WOULD DO FOR THE COLORED ICING:
*Substitute all-vegetable shortening and 1/2 teaspoon Wilton Butter Flavor for pure white icing and stiffer consistency. Just add food coloring to reach desired color. (I use the paste food coloring)
Chocolate Buttercream
Ingredients:
* 1/2 cup solid vegetable shortening
* 1/2 cup butter or margarine
* 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
* 1 teaspoon Clear Vanilla Extract
* 4 cups sifted confectioners' sugar (approx. 1 lb.)
* 3-4 tablespoons milk
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.
Chocolate Mocha Icing: substitute freshly brewed strong coffee for milk in recipe.
For a unique change of pace, add Wilton Candy Flavors, in place of vanilla extract.
For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: 3 cups
For a basic buttercream, take one stick of softened unsalted butter, mix in kitchenaid until creamed. Add 3-4 cups of powdered sugar and 3-4 tbsp milk- add one at a time until desired consistancy. Add 1-2 tbsp any flavoring such as vanilla extract, lemon extract, strawberry etc etc. If you need more just double it!
Wedding Cake Frosting "Buttercream icing for wedding cakes."
Original recipe yield: 5 -6 cups
INGREDIENTS
1 cup butter
1 cup shortening
1/2 cup milk
2 teaspoons clear imitation vanilla extract
8 cups confectioners' sugar
DIRECTIONS
Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.
I personally don't like buttercreams, but every time I frost my cakes and cupcakes with my whipped cream frosting, they get gobbled up!
Take a half-pint of heavy whipping cream
Add a small splash of pure vanilla extract, and sift in a generous cup of powdered sugar. Using an electric mixer (or a really muscular forearm and a good old whisk!), whip it until it reaches your desired consistency. It helps if you keep the cream in the fridge until the moment you use it, and, if possible, chill the beaters and the bowl in the freezer for about 1/2 hour beforehand.
Have fun experimenting!