|Peanut butter fudge brownie with butter cream icing.|
1/2 cup solid vegetable shorting
1/2 cup butter softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
2 tablespoons milk
Makes approximately 3 cups icing.
Cream shorting and butter with an electric mixer. Add vanilla. Gradually add sugar one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container, icing can be stored for 2 weeks. Re-whip before using. For thin consistency icing, add 2 tablespoons light corn syrup, water or milk. This butter cream recipe is one that many cake decorators use. It can be found at http://www.wilton.com/
Note: The confectioners sugar must be sifted. The measurement will be off if you do not sift the sugar before measuring. Also there may be tiny bead sized lumps in your icing if the sugar has not been sifted. Simply put this is not a time to take a short cut if you expect smooth icing.
When making your icing it will form a crust quickly that is what the damp cloth will prevent. When I decorate my cakes I fill the decorator bags and immediately cover the remaining icing so it will not crust over. I have also used plastic wrap placed directly on top of the icing this is my favorite way to prevent a crust from forming. This icing will be soft and easy to spread. This icing is generally good for writing, some trim, and small flat flowers. This icing is not usually stiff enough for roses and other detailed flowers. Next tip, I will share a good stiff icing recipe great for roses and other decorations.