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Buttercream Icing Recipe

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This recipe for Buttercream Icing is from The Rehoboth United Reformed Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
A good all purpose icing for special cakes and cupcakes.

⅔ of a 1 lb box of shortening at room temperature (or 1 ⅓ cups)
¾ tsp. salt dissolved in ½ cup cooled, scalded milk (in saucepan bring milk to 'almost' boiling; then cool)
2 tsp. flavouring (your choice - vanilla, almond, lemon or combo)
1 kg bag of icing sugar
Directions:
Directions:
In a large bowl, beat the shortening until fluffy.
Alternately, add icing sugar- beat- then add some liquid- beat. Continue until all icing sugar and liquid is used.
Add the flavourings, use more or less according to taste.
Beat on medium speed for 10 minutes until light and smooth.
Use immediately- put amounts into different bowls if making different colors- add paste food coloring and mix thoroughly.
Cover bowls with plastic wrap as you use to prevent drying.
If not using immediately- store in airtight container in a cool spot or in fridge. Bring to room temperature and beat before using.
Store unused icing in freezer for up to 6 months. Bring to room temperature and re-beat before using.

 

 

 

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