Butter Cream Frosting

November 8, 2009 Ella
Tags: , , , , ,

My first video blog or vlog if you will!!!!  I edited this myself with iMovie.  I’m not as Mac saavy as I’d like to be so I’m gushing with delight!!  For any of my new students who’ve just begun Course One this is the frosting you’ll need to prepare for class.  For anyone is just no good at making homemade icing, well watch below and see if you can improve your frosting skills the same way I’m improving my techie nerd skills. 

Butter Cream and Chocolate Butter Cream

1 cup Vegetable Shortenting

or 

1/2 c butter and 1/2 Shortening

1 tsp clear vanilla extract

2-4 TB water or Milk

2lbs Powdered sugar (if making chocolate frosting omit 1/2 c powdered sugar and add 1/2 unsweetened cocoa powder)

1 Tb Meringue Powder (for Wilton class recipe, optional otherwise)

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Entry Filed under: ButterCream,Frosting,How To Videos

9 Comments Add your own

  • 1. chrissy  |  November 9, 2009 at 4:31 pm

    Your videos are SO CUTE! Such a natural!

  • 2. Chanice  |  December 12, 2010 at 7:19 pm

    This frosting tastes amazing! I only have one problem, when I go to pipe flowers(still a very early beginner) I have a lot of trouble getting it to come out smoothly with out “tears” in the petals…what do you suggest?

    • 3. Ella  |  December 14, 2010 at 5:01 am

      Separate one cup of frosting and add one teaspoon of milk or water. Try piping your flowers then, if its still too stiff add one more teaspoon of liquid. It can be trial and error when you are first beginning. Its really important to have stiff frosting so your designs don’t flop over as your learning, at the same time, tears in the frosting indicate its too stiff.
      Different designs call for different consistency icing so for instance icing a cake you need medium, and the same goes for borders or shells. If you are writing on a cake you need thin icing. If you follow the recipe above you will get stiff consistency. To make it medium add 1 tsp of liquid per cup (approx 3 tsp for the whole recipe). To make thin consistency icing add 2 tsp per cup of stiff icing, so 6 tsp liquid to thin the entire recipe.

      Good Luck!

  • 4. Sophie  |  January 3, 2011 at 4:47 pm

    It looks very good 😀 Too bad i can’t buy vegetable shortenting in Norway…

    • 5. Ella  |  January 4, 2011 at 9:09 pm

      Just use butter instead. Shortening insures that your frosting will be more of a clean white color, but butter is better for you and as long as you use clear vanilla, the frosting won’t be a muddy white.

      • 6. Sophie  |  January 5, 2011 at 1:49 pm

        Ok, thanks 🙂

      • 7. Candice  |  December 16, 2011 at 1:08 pm

        This looks yummy but I have a question! 🙂 is there a big difference in TASTE when you use the shortening & butter rather than just shortening?? I am making my daughters birthday cake this year(she is turning 2 so taste is important!) and her party is in a few days and i want to make sure it tastes amazing! 🙂

  • 8. Sue  |  January 13, 2011 at 7:43 pm

    Hello! Love your videos–very informative! I was just wondering…I noticed that your recipe above calls for 2 lb powdered sugar, whereas the Wilton Class recipe calls for 1 lb for stiff icing. Why the difference?

    Thanks for your videos…you’re adorable and great at what you do! 🙂

  • 9. The Celebration Girl &raq&hellip  |  June 22, 2011 at 5:19 am

    […] lemon curd and one layer of vanilla buttercream. The buttercream was vegan, home- made, following this recipe (I used a combination of margarine and non-hidrogenated  shortening). The lemon curd was […]


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