Buttercream recipe WITHOUT shortening?!
Looking for a white buttercream frosting (not ivory or off-yellow) without the use of shortening!?Www@FoodAQ@Com
Answers:
make it with butter then add a whitening food color!. you can get it - i think it is called super white - from countrykitchen!.com!. i never go online because the store is in my city, but Country Kitchen is the business name!.
caution: if you are using this frosting for a decorated cake that is taller than a couple of layers, you may have problems with the icing!. if it gets too warm, it will melt the butter and may make the cake shift!.Www@FoodAQ@Com
caution: if you are using this frosting for a decorated cake that is taller than a couple of layers, you may have problems with the icing!. if it gets too warm, it will melt the butter and may make the cake shift!.Www@FoodAQ@Com
Ingredients
1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Directions
1Place the butter in a large mixing bowl!.
2Add in 4 cups sugar, then the milk and vanilla!.
3On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy!.
4Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar)!.
5If desired, add a few drops of food coloring and mix thoroughly!.
6Use and store the icing at room temperature because icing will set if chilled!.
7The icing can be stored in an airtight container for up to 3 days!.
8**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract!.Www@FoodAQ@Com
1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Directions
1Place the butter in a large mixing bowl!.
2Add in 4 cups sugar, then the milk and vanilla!.
3On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy!.
4Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar)!.
5If desired, add a few drops of food coloring and mix thoroughly!.
6Use and store the icing at room temperature because icing will set if chilled!.
7The icing can be stored in an airtight container for up to 3 days!.
8**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract!.Www@FoodAQ@Com
If you use butter you will have a slightly creamy color unless you add a product that is sold to correct the color!. Wilton sells a liquid color corrector!. It should make your cream colored butter cream a white!.Www@FoodAQ@Com