The Complete Photo Guide to Cookie Decorating by Autumn Carpenter

Author:Autumn Carpenter
Language: eng
Format: epub
Publisher: Creative Publishing international
Published: 2013-03-11T04:00:00+00:00

Buttercream Icing Recipe

• 1/2 cup (120 mL) high-ratio shortening

• 4 cups (520 g) powdered sugar, sifted

• 5 tablespoons (75 mL) water

• 1/2 teaspoon (2.5 mL) salt

• 1 teaspoon (5 mL) vanilla flavoring

• 1/2 teaspoon (2.5 mL) almond flavoring

• 1/4 teaspoon (1.5 mL) butter flavoring

In a large bowl, combine ingredients; beat on low speed until well blended. Continue beating on low speed for 10 minutes or until very creamy. Keep the bowl covered to prevent the icing from drying out. Unused icing can be kept in the refrigerator up to six weeks. Rewhip on low speed before piping.

Yields 4 cups (1 L)

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