Perfect Buttercream Icing
What You'll Need:
1 cup unsalted butter (2 sticks), softened
1 cup vegetable shortening
1 bag confectioner's sugar, sifted (2 lbs or about 8 cups)
2 teaspoons vanilla extract
2 tablespoons milk
1 tablespoon light corn syrup
**Chef's note: as with any recipe involving creaming of fats, this recipe works best with a stand mixer. A hand mixer will also work, but will take longer. If you're thinking of whisking, I hope you have arms like Popeye.**
Turn mixer to high, and allow to whip. Don't under-whip...this is an important step. Allow to reach the color/consistency of sour cream.
Turn mixer to lowest setting and begin to add sugar, one third at a time. If mixer begins to slow down, turn up to next highest setting. Add corn syrup and milk after 2/3 of the sugar has been mixed in. Occasionally stop mixer and, using a spatula scrape the sides of the bowl.
More or less milk & corn syrup may be used to reach your desired consistency.
To color, use gel colors. If you use liquid color, you will need to add more sugar.
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