|cake that I ice during my class|
Anyways here's my recipe for a buttercream
( Stiff Consistency) used for decorations such as flowers with upright petals like rose
1/2 cup solid white vegetable shortening
1/2 cup butter
1 tsp vanilla or almond flavor
7-8 tsp. milk or water
1 lb. pure confectioners' sugar
1 tbsp. meringue powder
pinch of salt
Cream shortening, butter flavoring and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or until creamy. makes 2 1/2 cups.
(Don't over beat)
Stiff----used for decorations such as flowers with upright petals like rose
To check your consistency: Place a cup of icing in a 9 oz. cup,3 3/4 in tall and about 2 3/4 in diameter. Then insert a spatula all the way into the center of the icing and if the spatula will not move even if you jiggle the cup.
Medium---use to create stars, dimensional decorating. borders and flowers with petals that lie flat
How to convert stiff consistency into medium consistency???
Just add 1 tsp of water or milk for each cup of stiff consistency (21/2 tsp of water or milk for the whole recipe) Mix until well blended.
Use the same test as for stiff consistency but in medium consistency, will move slightly and start to lean when you jiggle the cup.
Thin---use for writing and printing, leaves, icing a cake
To convert stiff consistency to thin consistency, add 2 tsp of water or milk for each cup of stiff consistency icing (5 tsp of water or milk for a full recipe) Mix until blended.
Use the same test as of stiff consistency.
the spatula will fall over when you jiggle the cup.
When making thin consistency icing for writing and printing, add 1/2 tsp of Piping Gel per cup of thin consistency icing. It will add stretch to the icing to make writing and printing easier.