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.

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.

Tagged as: Baking, Desserts