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High ratio shortening icing recipe

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High ratio shortening icing recipe


A great tasting frosting you can use to ice and decorate a cake. It may be bending or converted to Chocolate Buttercream.
You'll want a vertical mixer-not really a hands mixer-as this icing must beat for 8-ten minutes on high-speed to attain volume and fluffiness.

2 lb bag of powdered sugar, sift if you're piping
1/2 c. butter, not margarine, room temp
1/2 c. hi-ratio or icing shortening* - not Crisco.
1/2 c. milk - never water! - minus 2 T within the summer time
1 teaspoon obvious vanilla**- avoid using baking vanilla

1/8 teaspoon salt (cuts the sweet)
optional: 1/4 t. creme bouquet* (wedding cake flavoring), almond, or other flavor

* offered at Bakers Rack
** flavoring made specifically for frosting, very needful to offer the correct flavor

Cream butter and shortening together,mixer on low,add some milk (-2 T.),1/2 the bag of sugar - pour gradually,then your flavorings and salt. Mix until creamy - gradually add some remaining sugar.
When the icing is simply too stiff, add remaining milk. Within the summer time omit the additional 2 T. milk.
Scrape the edges from the bowl. Turn mixer on high and beat for six-10 min until icing has bending in volume.
Keep covered while working. Store inside a tightly covered container (odor-free) within the refrigerator for approximately 4 days or freeze for six several weeks. Thaw to room temp and re-whip.

2006 Bakers Rack

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