Sylvias Buttercream Icing Recipes

YUMMY VANILLA BUTTERCREAM FROSTING

Steps:

• 1. In a large bowl, mix Crisco and butter at high speed until smooth and fluffy (about three or four minutes).
• 2. Reduce mixer speed to low and add meringue powder.
• 3. Add extracts. Increase speed and blend for another minute.
• 4. Reduce mixer speed to low again and begin to add powdered sugar, one cup at a time. You will probably need to stop and scrape down the sides with a spatula to ensure all the powdered sugar gets blended.
• 5. Once all the powdered sugar has been added, check the consistency. You should be able to easily frost a cake without worrying that you are going to tear the cake or cause it to crumble. If it is too stiff, add the water and blend. I would start with half the water and see how it is before adding the rest of it. The humidity can really make this vary, so don't assume that what worked last time will work exactly the same again.
• 6. Your end result should be fluffy, smooth, tasty, and more than enough to frost a 9-inch round layer cake or a 9 X 13 cake.

SYLVIA'S BUTTERCREAM ICING

Steps:

• Using an electric mixer, cream butter, shortening and vanilla. Gradually add the sugar 1 cup at a time, and beat well on medium speed (scrape sides and bottom of bowl often).
• Once all the sugar is mixed in, add milk and beat at medium speed until light and fluffy.
• Keep refrigerated and covered until needed.