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By the way....

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Posted by Jeff on March 28, 2008 at 16:45:44:

In Reply to: Re: Does anyone have a really good buttercream recipe posted by Jeff on March 28, 2008 at 16:44:36:

If the icing is too firm, add a few teaspoons more near boiling water to thin a bit.....it firms somewhat on standing.

: If i need piped flowers, I use this recipe. Piped flowers can be refrigerated til firm or frozen and then placed on the cake....or, if you can make them a few days ahead (2-3) they will air dry nicely!

2 pounds sifted powdered sugar
1/2 cup sifted cake flour
1 1/2 cups shortening
1/3 cup near boiling water

Mix the sugar and flour well. Add the shortening and all the nearly boiling water. Mix on low until very smooth....you can add some flavoring if desired.

Allow to sit at room temp a couple hours, then restir before using.
: for making flowers that they can share. I need to make 24 spring flowers today and my recipe contains butter and is a little difficult to use for flowers.

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Re: By the way.... - Barbara R 13:02:49 04/22/08 (0)

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: If the icing is too firm, add a few teaspoons more near boiling water to thin a bit.....it firms somewhat on standing.


: If i need piped flowers, I use this recipe.  Piped flowers can be refrigerated til firm or frozen and then placed on the cake....or, if you can make them a few days ahead (2-3) they will air dry nicely!

2 pounds sifted powdered sugar
1/2 cup sifted cake flour
1 1/2 cups shortening
1/3 cup near boiling water

Mix the sugar and flour well.  Add the shortening and all the nearly boiling water.  Mix on low until very smooth....you can add some flavoring if desired.

Allow to sit at room temp a couple hours, then restir before using.
: for making flowers that they can share. I need to make 24  spring flowers today and my recipe contains butter and is a little difficult to use for flowers.




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