This is the exact recipe I used in the "Buttercream Flowers" video. It contains butter and is a soft icing. I use it because I like the way the icing tastes, and because it is so easy to make. If the temperature in your work area is above 85 degrees you will not be able to use butter in your recipe. Under those conditions you can use 2 cups of Crisco, instead of 1 cup each of Crisco and butter.
BUTTERCREAM ICING
1 cup butter or margarine
1 cup Crisco or other solid shortening
2 teaspoons vanilla extract
1/4 teaspoon salt
8 cups powdered sugar (one 2 lb. bag)
6 Tablespoons milk
Cream the butter, shortening, vanilla, and salt together. Add the powdered sugar and milk. Mix on low speed until powdered sugar is mixed in. Mix on med. low speed for 10 to 15 minutes. When you can take a teaspoon of icing out and drop it on waxed paper and it holds it's shape and seems firm.....then your icing is ready to decorate with.
One batch of this icing will ice and decorate a quarter sheet cake 9x13.
If you are having trouble decorating with your favorite buttercream recipe, it is possibly not the ingredients used, but the mixing method. The icing needs to me mixed for at least 10 to 15 minutes, to get the body you need for decorating. Some mixers can't handle this. I use my KitchenAid mixer and it does a great job for me. If your mixer isn't working for you, you can usually go to the bakery department in your local supermarket and buy their buttercream icing already whipped
WHIPPED TOPPING
1/2 cup boiling water
3/4 cup granulated sugar
1 Tablespoon. Meringue Powder
Dissolve sugar in boiling water, cool completely. Add meringue powder and beat until meringue clings to the beaters, Set aside. In another bowl blend together and then beat for 10 minutes the following ingredients.
2 cups cake & icing shortening or 1 cup cake & icing shortening and 1 cup margarine
1 1/2 tsp flavoring
1 pound powdered sugar
1/2 tsp. salt
When all fluffy, add 1/2 of first mixture and beat well. Add remainder of meringue and mix well.
CHOCOLATE CAKE
makes one 9 x 13 sheet cake or two 9 inch round layers
1 1/3 cups ice water
3 squares unsweetened chocolate (melted)
2/3 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
2 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
measure water and put in freezer until ice begins to form around edge of water.
melt unsweetened chocolate squares.
cream butter, add sugar and cream together. add eggs one at a time, mixing each one in on low speed. add vanilla
and melted chocolate. mix on low.
combine dry ingredients and add to batter in 3 sections, alternating with the ice water.
Bake at 350º
YELLOW CAKE
This recipe is a good all-purpose recipe. It is easy and fast to make. It does not have a real distinct flavor so it goes well with all icings and fillings. It has a nice even texture. It uses only basic ingredients which everyone has on their shelves.
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup butter
1 1/4 cups sugar
2/3 cup milk
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In large bowl, combine flour, baking powder and salt; mix well Add all remaining cake ingredients. Beat at low speed for 30 seconds. Beat 3 minutes at high speed. Pour batter into greased and floured pans.
Bake at 350 degrees F. for 30 minutes or until toothpick inserted in center comes out clean.
For my 11x8 sheet pan, I bake it for 35 to 40 minutes
MERINGUES
2 egg whites, at room temp.
1/2 c. sugar
1/2 tsp. vanilla
Preheat oven to 250 F.
Beat egg whites until frothy, gradually add the sugar.
Add the vanilla and beat until the mixture stands in stiff peaks.
Shape the meringue. Bake for 1 hour, turn the oven off but
leave the meringues in the oven for another 2 hours with the
oven door closed.
CUTOUT SUGAR COOKIES
set oven temp. at 375°F
1 1/3 cups shortening (I use butter or margarine)
1 1/2 cups granulated sugar
1 tsp. vanilla
(optional, 1/8 tsp. each, almond, orange, lemon flavors)
2 eggs
2 1/2 TBS. milk
4 cups flour
3 tsp. baking powder
1/2 tsp. salt
Cream shortening, add sugar and flavorings and cream together.
Add eggs and milk. Cream.
Mix flour, baking powder and salt together.
Add flour mixture to batter. Mix just until incorporated.
Cool in refrigerator 1 hour or more. Divide dough in half.
Roll out to desired thickness. I make mine almost 1/2 inch thick. Most people
make them 1/4 inch thick.
Cut in shapes and place on cookie sheet. Reroll the dough with the rest of the dough.
If you do not plan to ice the cookies, sprinkle with sugar. Otherwise, leave plain.
Bake at 375°F for 6 to 12 minutes, depending on how thich you roll them. They should
be lightly browned around the edges.
COLOR CHART
WHAT TO SAY ON YOUR CAKES
Service boys leaving for tour of duty.
Our hearts go with you.
May God protect you and keep an angel by your side.
No, I'm not crying.....my eyes are glistening with pride.
We are proud of you and wish you the best.
Semper Fidelis .........(.translation.. Always faithful to, God, Country, Family, and the Corps.)
Baby Shower
A baby is a gift, sent from above.
Here to enjoy, and always to love.
May your rooms be filled with laughter
and your hearts be filled with love.
Anniversary
Hand in hand together for__ years.
I love you more today than yesterday and I will
love you more tomorrow than today.
Christening or Baptism
A Child is a gift from God.
...and He took them up in his arms, put hands upon them, and blessed them. Mark 10:16.
On A Very Special Day
God Bless you
RETIREMENT
Retirement is just the beginning
May Your Future Bring Lots of Happiness Your Way
Wishing You Much Happiness
BRIDAL SHOWER
Hearts Full of Love
Be Happy Today, Tomorrow, and Always
May Your Future Bring Lots of Happiness Your Way
May Your Life Be As Filled With Happiness.....As Your Hearts Are Filled With Love
Today Is The First Day Of The Rest Of Your Life
GOOD-BYE
My life is better because I have known you
You are leaving.... but our memories of you will stay here
