Class Buttercream
Stiff Consistency
For flowers with upright petals.
1 tsp Butter/Vanilla Flavor
1/2 tsp salt
3-4 tablespoons water
1 cup solid shortening (High Ratio) Bakery Supply
1 tablespoon Meringue Powder
1 lb. sifted powdered sugar (approximately 4 cups)
Sift powdered sugar and meringue powder into a large mixing bowl, set aside. Cream shortening, flavorings and water. Gradually add sifted dry ingredients and mix on medium speed until all ingredi¬ents have been thoroughly mixed together. Blend an additional minute or so, until creamy. Yields: 3-4 cups
Medium Consistency
For borders and flowers with petals that lie flat.
Add one teaspoon water to each cup of stiff consistency icing (one additional tablespoon of liquid when you are using the full recipe). Mix until all ingredients are well blended.
Thin Consistency
For writing, making stems, leaves and frosting a cake.
Add two teaspoon water for each cup of stiff consistency icing (two tablespoons of additional liquid for the full recipe) Mix until all ingredients are well blended.
Home Buttercream
Follow the Class Decorating Buttercream Icing recipe, except make the following substitution: For 1 cup of solid vegetable shortening, substitute 1/2 cup solid vegetable shortening and 1/2 cup softened sweet butter.
Class Buttercream Frosting Recipe
Chocolate Home Buttercream
Follow Buttercream Icing recipe. Add 3 oz. of melted Bittersweet Chocolate or 9 Tablespoons Unsweetened Cocoa Powder, sifted. If a darker color is desired, add Brown Icing Color.
Cake Filling/Frosting
Make a full recipe of stiff consistency Home Decorating Buttercream Icing, add two tablespoons light corn syrup and mix until ingredients are thoroughly blended. Perfect for filling and frosting.
Hints: Use Meringue Powder in place of egg whites! Meringue Powder acts as a stabilizer, keeping shortening and other liquids from separating, especially in hot weather. Add 1 to 2 tablespoons Meringue Powder to boxed cake mixes to help cakes rise higher.
Note: I prefer you use the Class Buttercream recipe for decorating and practicing in class, due to re-using the icing over and over. The buttercream frostings will last for months, if stored in refrigerator and using only water as the liquid.
Left over colored frostings may be mixed all together, if the frosting is made with shortening only and looks like you have about three cups, then add 1/2 cup butter softened, mix well in mixer, then add 9 Tablespoons unsweetened cocoa powder, sifted (or) 3 oz. melted bittersweet chocolate, more if stronger chocolate flavor is wanted. Use this to frost your next cake, helps you from wasting unwanted colors left over from previous cakes.
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