Thursday, August 26, 2010
Buttercream Icing or Frosting Recipe
I've tried a number of buttercream recipes, and I like this one. I think it's a variation of the Wilton recipe. This is a double batch, since I hardly ever need just a little icing. I usually make at least 2 double batches just to get started icing a large cake. I make it fairly stiff, but all you have to do to get creamier icing is add more milk. I've also used various kinds of milk, and even though the whole milk works better I usually have 2% on hand so that's what I use. Do what you like!
2 sticks of softened butter (1 cup)
1 stick of Crisco (1 cup)
2 pound bag of powdered sugar
1/2 tsp. salt
2 tsp. clear vanilla
about 1/4 to 1/2 cup of milk
Don't use margarine! Soften the butter by leaving it on the counter until you can easily put a fingerprint in it or bend it without breaking. Don't microwave it! Put both the soft butter and the Crisco in the stand mixer and blend for 30 seconds on medium. Scrape the bowl and briefly mix again. Cut the top off the bag of powdered sugar and shake a cup or so into the bowl. Mix on lowest setting briefly, then add the salt and vanilla. Add some more sugar and mix on low again. When you've added about half the sugar, then start drizzling the milk in alternately with the sugar until all the sugar and most the milk is in. Then mix on medium for about 30 seconds. Stop and scrape the bowl well, and add more milk if you think it's too dry (be careful, you can always add more milk but you can't take it out!). Then turn the mixer on to medium and set the timer for 5 minutes. You can scrape the bowl after 2 minutes, but you don't have to. When the timer goes off, turn off mixer and scrape the bowl again, putting it into a storage bowl and washing the mixer bowl if you need to make another batch right away.