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It Really Is the Icing on the Cake – How to Make Great Cake Icing
You just took your cake out of the oven, and it’s cooling on the counter. Maybe this is your first time making a cake from scratch, and you have family or friends you want to impress. I can help you with an easy frosting recipe that is super delicious and versatile.
This recipe is easy to follow, and can be spiced up in many ways to change the frosting to make it even more delicious. You can substitute some flavorings for the powder, and substitute the cream for some flavorings in the liquid. There are also various flavors on the market that can be used in place of vanilla in this recipe.
White Buttercream Frosting
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8 cups confectioner’s sugar
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3/4 cup coffee creamer
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1/2 tsp salt
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2 cups unsalted butter, softened
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1-1/2 cups Crisco shortening
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3/4 – 1 cup heavy whipping cream
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3 tsp vanilla extract
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1/4 cup Creme Bouquet flavor (or any flavor of your choice)
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In a KitchenAid or other heavy duty mixer, combine all dry ingredients. Mix for 2 minutes.
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Gradually add the heavy cream followed by the vanilla extract and Creme Bouquet (or other flavorings). Gradually add the softened butter and reduced Crisco. The mixture will be very thick at this point. You may want to cover your mixer with a towel.
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Turn mixer speed up to light whipping, then reduce speed. Add the heavy cream a little at a time, and beat well for seven to ten minutes until you reach your desired consistency.
Various:
Buttercotch Buttercream Buttercream – Leave the taste of the creme bouquet. Melt and cool one 11 oz. package of butterscotch chips, and then add the second layer after the butter and shortening. Continue with the rest of the instructions.
Eggnog oil – Omit the flavor of the creme flowers and replace the eggnog with liquid cream and continue with the rest of the instructions.
This is my favorite buttercream frosting recipe. The longer you whip it, the bigger it gets. I stop at ten minutes for it to continue in the pastry bag.
This is my favorite buttercream frosting recipe. The longer you whip it, the bigger it gets. I stop at ten minutes for it to continue in the pastry bag. I recommend using 21 stitches for piping, 352 stitches for leaves, 233 stitches for wool, and 104 stitches for ruffles.
Please see the link for decorating ideas for a buttercream covered cake. https://indd.adobe.com/view/365ace7c-6a96-482f-9fd5-75651c305438
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