You might have wondered why do the buttercream icings for wedding cakes are that good. I tell you: first of all it’s the ingredients and secondly the capability of being a good confectioner. Looking for a good recipe of a buttercream icing for a wedding cake?
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Buttercream icing is one of the best icings for a wedding cake. If you are courageous enough, you can try and make your own wedding cake, but it won’t be an easy job. But knowing it is made by your hand, you will appreciate it even more. And this buttercream icing can be used in any cake, not only for the wedding cake.
You have here a recipe for a tasty buttercream icing. It was tested and it turned out well, so do trust it! Here you go:
- 1 cup butter, room temperature
- 2 cups Crisco shortening
- 1/2 teaspoon salt
- 1 teaspoon butter flavoring
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 pounds powdered (confectioners’) cane sugar, divided – 2 pounds unsifted powdered sugar = about 8 to 9 cups
- 1 tablespoon meringue powder Just Whites
- water or milk as necessary, aprox. 2 tbs.
In the electricmixer, combine butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low. Add butter, vanilla extract, and almond extract. Mix together well. Add about 1 pound (4 to 4 1/2 cups) powdered sugar and the meringue powder; mix until incorporated. Add the remaining powdered sugar, 1/2 cup of powdered sugar at a time, and mix until you get the consistency you want.
You may not need to use all the powdered sugar. Add a little water or milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes. Use immediately or cover and refrigerate. Makes about 3 1/2 pounds of buttercream icing.