Ingredients
- 1 cup solid vegetable shortening
- 1 cup clear corn syrup
- 1/2 teaspoon colorless butter flavoring
- 1 teaspoon colorless vanilla flavoring
- 1/2 teaspoon popcorn salt (fine grain salt)
- 7-8 cups (approx. 2lbs.) powdered sugar
Directions
This recipe should be made with a heavy-duty
mixer. The paddle, not the wire whip,
should be used.
Place the shortening and corn syrup in a
mixing bowl and beat until creamy. Add
flavorings and salt and beat until blended.
Mix in powdered sugar, pouring it in the
bowl over about a 30 second period, and
blend thoroughly, approx. 30 seconds to one
minute after the last bit of sugar is
added. Turn incing onto your work surface
and knead until smooth and well blended.
Store icing in sealed plastic bag then place
bag in airtight container. Icing can be
refigerated for several weeks or frozen for
several months. Let icing come to room
temperature before using.
To test for readiness: Pull the icing
apart. If it stretches when pulled apart
the icing is too soft*. When you are sure
that icing is not too soft, gently stroke a
portion of the icing with the palm of your
hand. If all cracks and marks disappear and
the surface appears shiny, it is ready to
use. If the cracks do not disappear, the
icing is too firm**.
*If the icing is too soft and sticky and
stretches when pulled apart, knead in
additional powdered sugar 1/2 cup at a time.
**If the icing is too firm and cracks and
marks will not disappear, knead in a few
drops of water until the proper consistency
is achieved.
To color the ENTIRE batch of Icing: Mix the
color with the shortening and corn syrup
mixture BEFORE adding the powdered sugar.
To color samll portions of Icing: Mix the
color to the center of a ball of icing.
Knead the color in until well blended. If
the color softens the icing, knead in more
powdered sugar.
To cover a cake you use the same method as
if using rolled fondant.
Print this recipe
Submitted 6/13/05.
Source: American Cake Decorating Magazine Sept/Oct 97
Submitted By: Marlen
matchlessm@aol.com
Rolled Buttercream Icing