Buttercream Icing
"I have been making this buttercream icing for over 30 years. It is the base for all the different flavored icings that I make for various cakes, cookies, and dessert fillings. Almond buttercream on Pistachio cake is amazingly good. And of course, mocha, coconut, lemon, chocolate and plain vanilla, to name a few, are all very delicious too. It is also a good decorating icing. It is easy to tint with your favorite colors. I only use real unsalted butter and whole milk. Also,If you want to keep the icing very white, use white vanilla and a good quality of butter that is pale in color."
Ingredients
Nutritional
- Serving Size: 1 (93.4 g)
- Calories 342.5
- Total Fat - 9.3 g
- Saturated Fat - 1.8 g
- Cholesterol - 0.6 mg
- Sodium - 4721.6 mg
- Total Carbohydrate - 66.9 g
- Dietary Fiber - 0 g
- Sugars - 66.8 g
- Protein - 0.2 g
- Calcium - 9.5 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.
Step 2
Add the powdered sugar, vanilla, and milk. Beat mixture until smooth and creamy; about 2-3 minutes.
Step 3
If icing appears a little too thick, add just a tad more milk; one teaspoon at a time. You do not want it too soft. You want a medium consistency.
Step 4
When icing is light and fluffy, you are ready to ice!
Step 5
Chocolate Buttercream Icing: add 2 Tablespoons of Cocoa powder with the powdered sugar. Almond Buttercream: Omit vanilla and add almond extract. Mocha Buttercream Icing: add 1½ teaspoons of powdered instant coffee with the powdered sugar or add a 1/4 cup strong coffee in place of the milk.
Tips
No special items needed.