Tuesday, September 22, 2009

Less Sweet Butter Cream Icing

This recipe will frost a 2 layer 8" or 9" cake.

* 2 pounds of 10x powdered sugar
* 3/4 pounds of butter (3 sticks)
* 1 cup of vegetable shortening
* 1 TS. vanilla or almond extract
* 1/2 TS salt
* 1/4 cup milk

Step 1: Cream butter on medium/high speed for 2 minutes.
Step 2: Add shortening and cream again for 2 minutes. The mixture should be fluffy now. If it is not, cream some more
Step 3: Combine milk, salt and vanilla together
*Step 4:With mixer still on med/high, slowly add
the milk mixture blending completely.
Step 5: While that is blending, sift the 10 x sugar and start spooning it into the blender small amounts at a time. Be sure that each addition is combined completely before you add the next scoop.
Step 6: Continue adding and scraping the bowl until all the sugar is incorporated and has a beautiful smooth texture.
The appearance of this icing is more like a stabilized whipped cream than regular butter cream icing. It is delicious and light. I hope you try it.

from All About Cakes

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