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Re: buttercream icing consistency

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Posted by Jeff on June 03, 2007 at 20:07:12:

In Reply to: buttercream icing consistency posted by Melinda McDaniel on June 03, 2007 at 19:15:58:

: One thing that cause me problems was the icing. Someone made it for me to use. I thought the icing was too soft for decorating. Borders and flowers weren't as "crisp" as they should be and the lines seems to soften. The cake was refridgerated over night and did fine today. He is the recipe:
2 sticks butter 1 c Crisco 2lb confectioners sugar
3 oz water 2tsp flavoring.
2 sticks butter, 1 1/2 cups crisco, 2 pounds sugar and the flaoring...no water.

Melt the butter in the microwave just until liquid, blend completely with the crisco. Add the sugar all at once and mix on LOW speed until smooth...it will be very dry at first...be patient. Add flavoring.

When ready to use, remix with a two beater mixer [old fashioned counter top type or hand mixer] on its lowest speed until smooth...this will remove any air bubbles in the icing and give you a super smooth icing to work with.

What could have been done to make this a more workable
consistency ? Melinda

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: : One thing that cause me problems was the icing. Someone made it for me to use. I thought the icing was too soft for decorating. Borders and flowers weren't as "crisp" as they should be and the lines seems to soften. The cake was refridgerated over night and did fine today. He is the recipe:
 2 sticks butter 1 c Crisco 2lb confectioners sugar
 3 oz water 2tsp flavoring.
2 sticks butter, 1 1/2 cups crisco, 2 pounds sugar and the flaoring...no water.

Melt the butter in the microwave just until liquid, blend completely with the crisco.  Add the sugar all at once and mix on LOW speed until smooth...it will be very dry at first...be patient.  Add flavoring.

When ready to use, remix with a two beater mixer [old fashioned counter top type or hand mixer] on its lowest speed until smooth...this will remove any air bubbles in the icing and give you a super smooth icing to work with.


What could have been done to make this a more workable
consistency ?              Melinda



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