| Recipe to Print-Buttercream Icing |
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| Recipe Name: |
Buttercream Icing |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
For thinner icing, add 3 to 4 Tbls light corn syrup. Makes enough for 1 dozen cupcakes.
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Ingredients:
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Directions:
Cream shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Refrigerate in an airtight container.
Rewhip before using.
Add appropriate icing coloring to achieve desired colored icing for decorating your cake. |
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