Sunday, May 15, 2016

Buttercream Recipes for pipping and icing

Crusting No-Melt Vanilla Buttercream
  • 2 sticks (226 grams) room temperature unsalted butter
  • 12 oz. (340 grams) unflavored vegetable shortening
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract
  • 2 tbsp. milk or cream
  • 2 lbs. (32oz., 907 grams) powdered confectioner's sugar
Cooking Directions
  1. Beat together butter and shortening until pale and glossy.
  2. Add salt and vanilla and mix in.
  3. Add in powdered sugar a little at a time on low speed, beating on a higher speed between each addition to fully incorporate.
  4. Add milk and mix on low, then beat on high until frosting is pale and fluffy.
  5. Store covered in the refrigerator and allow to come to room temperature again before using.

Perfect Piping
Perfect Piping Buttercream is the absolute best recipe for frosting cakes and cookies with a great consistency just right for piping your beautiful designs. This luscious buttercream frosting is light and airy with added flavor from vanilla and almond extract.
Serves: 5-6 cups
  • 1 c. shortening (butter flavored)
  • 1 c. butter
  • 1½ tsp. vanilla extract
  • ½ tsp. almond extract
  • 7½ c. powdered sugar
  • ⅓ c. heavy whipping cream
  • gel or paste icing dyes
  1. In a large bowl, beat the shortening and butter until smooth and fluffy. Add the vanilla, almond extract and cream and mix until smooth.
  2. Add the powdered sugar 1-2 cups at a time, mixing well between each addition. Beat the frosting for an additional 4-5 minutes until light and fluffy.
  3. Using a toothpick, add the tiniest amount of dye at a time to the bowl of frosting to control your color. These dyes will color the frosting quickly, so there is no need to add too much.

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