Buttery Decorator Icing Recipes

BUTTERCREAM DECORATOR ICING

Steps:

• In the bowl of a stand mixer, on high speed, cream your shortening or butter until well softened.
• Add the confectioner's sugar one cup at a time and continue to beat. Frosting will be thick, but don't worry.
• Add vanilla and salt and beat until incorporated.
• Add milk one Tablespoon at a time until frosting is the desired consistency.
• If the frosting becomes too thin, add more confectioner's sugar. If it is too thick, add more milk.
• Use as desired.

DECORATOR BUTTERCREAM ICING

Steps:

• Cream butter and shortening then add vanilla.
• Add sugar a cup at a time beating on medium speed.
• Add milk 1 Tbls. at a time and beat on high until completely blended.
• TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.

DECORATOR FROSTING I

Steps:

• Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

DECORATOR'S BUTTERCREAM

Steps:

• Put the sugar, shortening, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and padded at a low-medium speed until the mixture is smooth, with no lumps (approximately 3 minutes). With the motor running, add water in a thin stream. Continue to paddle until absorbed (approximately 3 minutes).

BUTTER FROSTING

Steps:

• In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
• Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

BUTTERCREAM FROSTING FOR DECORATIONS RECIPE BY TASTY

Steps:

• In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
• Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
• Divide the frosting and add gel food coloring as desired.
• Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
• Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
• Enjoy!

BUTTERY DECORATOR ICING

Steps:

• 1. In large bowl, combine butter and shortening beat until light and fluffy. Add vanilla and salt mix well.2. Add powdered sugar 1 cup at a time, beating well after each addition. Beat in enough milk at high speed until light and fluffy and of desired spreading consistency.TIP: Icing can be made up to 2 weeks in advance and stored in tightly covered container in refrigerator. Bring to room temperature and rewhip before using.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 270 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 6 g 30% * Cholesterol: 20 mg 7% * Sodium: 105 mg 4% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 0 g 0% * Sugars: 39 g * Protein: 0 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 2 1/2 Fruit, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 Fat

BUTTERY DECORATOR ICING

Steps:

• 1. In large bowl, combine butter and shortening beat until light and fluffy. Add vanilla and salt mix well.2. Add powdered sugar 1 cup at a time, beating well after each addition. Beat in enough milk at high speed until light and fluffy and of desired spreading consistency.TIP: Icing can be made up to 2 weeks in advance and stored in tightly covered container in refrigerator. Bring to room temperature and rewhip before using.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 270 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 6 g 30% * Cholesterol: 20 mg 7% * Sodium: 105 mg 4% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 0 g 0% * Sugars: 39 g * Protein: 0 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 2 1/2 Fruit, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 Fat

DECORATOR'S BUTTERCREAM ICING

Steps:

• 1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
• 2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
• Storage: Store the icing in an airtight container and freeze for up to 3 months.
• Yield: 2 1/2 quarts (2.37 L)
• MASTER CHEF'S HINT
• Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.

WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING

Steps:

• Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and 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, 1 tbsp at a time until you get the desired consistency 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.
• Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
• Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
• For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.