How sweet it is: A frosting dilemma

Dear Home Ec 101:

I’m in need of a cake icing recipe. One like you would see on a birthday or wedding cake from a bakery. One that can be smoothed fairly well and does not drip, run, or otherwise need refrigeration to keep it on the cake, it’s pretty sticky around here. I also need one for putting into a bag and piping out lettering and roses. All of my tried and true recipes don’t hold up to that sort of thing as I’m normally not a “cake decorator.”

Thanks,

~Drippin’ in Danville

Heather says:

I called in an expert for your query, as I have neither a sweet tooth nor a lot of patience, both of which are a requirement for cake decorating.

Everyone say “Hello” to my friend Carol and her Rolie Polie Olie Cake.

roliecake.jpg

Carol says:

Hello Home Eccers.

I use the basic Wilton frosting recipe, with shortening and not butter. I use artifical butter flavoring for it.

This is a new recipe, and should work well for her in a warm and humid environment.

High Humidity Icing Recipe I

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 pound)
2 tablespoons milk
2 tablespoons cornstarch
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine milk and cornstarch; stir until cornstarch is dissolved. Add to icing mixture; beat at medium speed until light and fluffy.

Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using

Makes about 3 cups.

This is the one I use, I use all shortening and no butter:

Buttercream Icing

(Medium Consistency)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: Makes about 3 cups.


Now, to suit her decorating needs here are the adjustments
:

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

NOTE: Changes in Wilton’s traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.



5 Comments

  1. fiorellino on January 15, 2011 at 5:47 pm

    Very great idea thanks to share!

  2. Teresa on August 31, 2007 at 1:13 pm

    Sorry, I forgot to say that you can leave this frosting out a long time because it doesn’t go bad and if you don’t want to eat the leftovers in the aforementioned fashion, it keeps indefinitely in a covered container in the fridge.

  3. Teresa on August 31, 2007 at 1:10 pm

    Here’s what I do for those particular situations.

    1 1/2 c. shortening
    1- 2lb. pkg. powdered sugar
    2 tsp. white vanilla extract (almond or lemon is nice instead)
    1/2 c. cold water

    Cream the shortning and the water and extract together for 5 minutes. Then gradually add the powdered sugar, beating with the mixer as you go. Add coloring last and mix thoroughly. This frosting is spreadable at room temp, smooths with warm water on the knife, and sets up nicely in the fridge.

    We eat any leftovers on saltines (cuz we’re redneck like that) 🙂

  4. Mariann on August 31, 2007 at 11:20 am

    I haven’t made frosting from scratch in years, but I love that adorable Rolie Polie Olie cake!

  5. Christy on August 31, 2007 at 10:59 am

    I’ve never tried it, but a friend of mine says that adding 1 cup of confectioner’s sugar to a standard container of store-bought frosting (like Betty Crocker or Pillsbury) will help the frosting harden and make it appropriate for decorating.

    For detailed decorating, scoop the frosting into a freezer bag, snip off a corner, and use the bag like a decorating tube.

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