Sources:Nebraska Department of Education * I Am Baker * Le Cordon Bleu
Decorator’s Icing (Summer Buttercream)
1 cup shortening (white, all vegetable such as Crisco) 2 pounds powdered sugar (Pure Cane dissolves better; this is usually one bag) ½ cup cold water (not icy cold, but cold) 2 teaspoons flavoring (almond is best, white vanilla also works) pinch of salt (a little salt makes sugar taste sweeter)
Mix shortening, water, and flavoring. Continue mixing while adding the powdered sugar and salt gradually. Beat mixture at medium speed of electric mixer at least 5 minutes. Do not overbeat, and do not use high speed unless using a portable mixer.
This frosting can be stored for an extended period of time. Cover bowl with wet cloth or paper towel and air-tight lid. Refrigerate. Allow frosting to return to room temperature before trying to frost cake.
standard vanilla frosting (Le Cordon Bleu)
STEP 1: GATHER UP THE INGREDIENTS NEEDED FOR YOUR FROSTINGThis recipe is enough to prepare icing to frost one 13 X 9-inch cake, 24 cupcakes or 48 mini cupcakes which are great for kids parties or school events. Frosting can be made a few hours ahead of time and refrigerated if needed. When you are ready, just stir until smooth and easily spreadable before using.
STEP 2: GATHER THE EQUIPMENT YOU WILL NEED IN ORDER TO MAKE YOUR FROSTING. 1 Mixing bowl 2 Mixing spoons Electric mixer (optional) 1 set of measuring cups and measuring spoons
STEP 3: PREPARE YOUR FROSTINGIn a large mixing bowl, combine the softened butter with the powdered sugar. Mix them together using a mixing spoon or electric mixer set on low speed until they are well blended.
Slowly pour in the vanilla extract and one teaspoon of the milk and mix until everything is blended and creamy. Make sure to scrape the sides of the bowl to ensure that all of the ingredients are thoroughly combined.
Continue to add milk one teaspoon at a time until frosting is the desired consistency. You are going to want to make sure that the frosting is not too runny so that when you apply it to your cake or cupcakes that it will stay firmly on the top and not run off the sides.
It's much easier to thin icing with additional milk than to thicken it again, so keep in mind that a little milk goes a long way when you're adjusting the consistency. Pour milk in slowly and stir together for a few minutes to make sure that your frosting does not get too thin.
After your icing is mixed and ready to go, you can start to add food coloring to transform your vanilla icing to any color of the rainbow. This is when you can start to add anything you desire to make your base frosting into just about any flavor. You can add sprinkles, chocolate chips, chunks of candy bars, get creative and use your imagination..
Whipped Vanilla Buttercream
Ingredients
1cup(2 sticks) butter, softened
2teaspoonsMcCormick® Pure Vanilla Extract
1teaspoonMcCormick® Pure Almond Extract
32ounces(8 cups) confectioners sugar, sifted*
2tablespoonswhole milk (you can use up to 1/2 cup if you need a loose, creamy consistency)
pinch salt
*You can use as little as 4 cups if you want to decrease sugar
Instructions
Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
Add vanilla and almond extract.
With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
If frosting is too thick to spread, gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.