Buttercream Icing

Buttercream

Makes ~2.5 cups

 

1 cup unsalted butter, softened

3 1/2 to 4 cups powdered sugar

1 teaspoon vanilla extract

1 to 2 tablespoons heavy cream or milk

 

In the bowl of an electric mixer with a paddle attachment, beat the butter on medium speed for a couple minutes, or until smooth.

Turn the mixer to low, and slowly add in the first 3 cups of sugar. Once incorporated, increase the speed to medium-low and mix until combined.

With the mixer back on low, add in the liquid ingredients and mix until combined.

Once everything is incorporated, mix on medium until smooth and creamy.

Decrease the speed of the mixer and add in the remaining 1/2 to 1 cup of sugar until the buttercream is as firm as you want it for your recipe. Turn the mixer back up and whip again until fluffy.

Thekitchn

Butter Cream Icing

⅓ cup (85mL) shortening

⅓ cup (85mL) margarine

2 ½ cups (600mL) icing sugar

4 tsp (20mL) milk

⅔ tsp (3mL) vanilla

Cream shortening and margarine. Add icing sugar, milk and vanilla. Blend on medium speed until all ingredients are well mixed. Divide icing. Dip a CLEAN toothpick into icing colours. Place tip into end of icing bag. Fill with icing. 

Cooking Class Grade 11

Gingerbread Frosting

¾ cup(200mL) Shortening                                  

¾ tsp(4mL) Vanilla
1L Sifted Icing Sugar                                          

⅓ cup(75mL) Milk
 
Beat shortening and vanilla with electric beaters for 30 seconds. Gradually mix/beat in icing sugar. Gradually mix in milk to make thick frosting.

Cooking Class Grade 9