I love icing... When I was little I used to eat the cake first and save my icing for last (delayed gratification). Now, I have figured out, who needs the cake? Eat a little cake with icing and throw the cake away. That is because most cakes are dry. The older and wiser I have gotten I realized that not all icing is created equal.
I do not like most stores frosting. They are way too sweet, or too crisco laden and have no flavor. It took me awhile to find a buttercream recipe worth repeating, but since I made this one, I have not looked back. This is the best icing. But don't take my word for it. Try it!
BUTTERCREAM ICING
INGREDIENTS:
- 1 cup butter (2 sticks)
- 1 cup crisco
- 2 lb. confectioners' sugar
- 1/2 tsp clear butter flavor
- 1 tsp clear vanilla extract
- 1 tsp almond extract
- scant 1/2 cup milk
- dash salt
Working with a mixer whisk attachment, beat butter and crisco until well combined. Add extracts and 10x sugar beating on low. Add a bit of milk slowly and increase mixer speed. Add milk a bit at a time until it is the consistency you desire (I used little less than 1/2 cup for soft icing). Beat until fluffy.
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