White Buttercream Icing

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White buttercream icing can be used for icing cakes, piping borders, flower decorations

Makes 5 cups of icing

Ingredients

  • 2 cups solid vegetable shortening  (If shortening is unavailable, you can also use unsalted butter)
  • 1 1/2 tsp  flavor (Like Vanilla extract, Almond extract)
  • 70-80 ml water
  • 2 lb confectionary sugar
  • 2 tbsp Meringue Powder ( I used Wilton Meringue Powder. Meringue Powder stabilizes the icing. You can skip this if you have egg allergy)
  • Pinch of salt dissolved in the water used in the recipe

Method

  • In a large bowl, mix the shortening and sugar first until it is nice and frothy
  • Add the water, flavoring and meringue powder and beat on medium speed until all ingredients have thoroughly blended. Blend until the mixture is creamy
  • If using a stand mixer, do not blend for more than 3-4 minutes

For icing on cakes, you need to use thin consistency icing:

  • Add around 50 ml of water to the mixture and mix well until blended
  • To test if you have the right consistency, place one cup of the icing in a tall container and insert a spatula at the center of the icing. For think icing, the spatula will fall over

For 2-d decorations like rosettes, stars, borders, etc.  you need to use medium consistency icing:

  • Add around 25 ml of water to the mixture and mix well until blended
  • To test if you have the right consistency, place one cup of the icing in a tall container and insert a spatula at the center of the icing. For medium consistency icing, the spatula will move slightly and start to lean

Source: The Wilton Method of Cake Decorating Course 1 Student Guide

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2 thoughts on “White Buttercream Icing

  1. Pingback: Chocolate Sandwich Cake | My experiments with cooking

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