ButterCream Icing


1 lb confectioners 10x Sugar - 4 cups approx
1 cup vegetable shortening / butter
2 tblsp milk
1 tsp Vanilla Extract
1 tsp light Karo Syrup
Icing Colors


1. Beat shortening / butter in a large bowl.

2. Dissolve salt in warm milk and add this and vanilla extract to shortening. Beat.

3. Gradually add sugar (1 cup at a time) while beating.

4. With a hand-mixer beat for 5 min on medium speed. With a Stand mixer, beat for 2 min on low speed.

Icing Consistencies

STIFF - The above recipe will give you a stiff consistency. After mixing, remove 1 cup to make flowers.

MEDIUM - To the remaining, add 2 tsp milk and beat for a min. Remove 1 cup for borders and flowers with petals.

THIN - To th eremaining, add 1 tsp of light Karo Syrup. This will give more elasticity for icing the cake.

Icing colors are normally very concentrated and can be combined to create more colors. Take a toothpick and streak th eicing with this toothpick to get a little color and mix to test the shade.


• Icing can be refrigerated for 2 weeks or frozen for 2 months.

• To decorate a 2-layer 8" cake, double this recipe

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