Class Buttercream Icing (Stiff Consistency)
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- 1 cup solid vegetable shortening
- 1 teaspoon Wilton Flavor (vanilla, almond or butter)
- 7-8 teaspoons milk or water
- 1 lb. pure cane confectioners' sugar
- 1 tablespoon Meringue Powder Easy-Add Meringue Powder
- pinch of salt (optional)
- Dissolve the pinch of salt in 2-3 teaspoons of milk or water.
- Cream together shortening and flavorings.
- Add about half of the confectioners' sugar and the salt mixture. Mix at low speed until combined.
- Add the rest of the confectioners' sugar and enough milk or water until icing is a stiff consistency, still mixing on a low speed.
- The directions here differ from the directions on the Wilton website and the Course 1 Student Guide so that you don't add too much liquid and cause your icing to be too thin. This also keeps you from over-beating your icing and adding air bubbles causing it to look dry.
- Can use milk, cream, half n half, or whatever you have in your refrigerator. Using milk with fat in it will help your icing have a creamy texture.
- Also adding an extra tablespoon or so of shortening will help your icing have a creamy texture.
- Wilton Flavors may be used in any combination to suit your taste.
- In case of egg allergies, meringue powder may be eliminated.
To make Chocolate Buttercream
- Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons water to recipe. Mix until well blended.
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