How to Make Professional Cake Decorator Buttercream Icing

Have you ever wanted to make that sweet, smooth buttercream icing like the professionals use? Now you can!!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• crisco (do NOT use cheap off-name brands)
• powdered sugar
• water
• butter flavoring
• heavy duty mixer
• Light corn syrup (if needed)

1. 
   Kitchen Aid brand is my personal favorite mixer

   Into your heavy duty mixing bowl measure 1 1/4 cup Crisco, 1/3 cup cold water, one 2 lb. bag powdered sugar, and 1-2 tsp. butter flavor.

2. 
   You will have a huge mess if you turn it on high!!

   Turn on as low as mixer will go until all items are incorporated and wet. If you are going to be doing stringwork on your cake, also add 1 Tbsp. light corn syrup. This helps with elasticity of the icing when forming the stringwork.

3. 
   the longer you whip the icing, the more air it incorporates; making it the fluffiest!

   After all ingredients are wet, turn mixer on high to whip icing for 5-10 minutes. The longer is goes, the lighter it gets. This is also the best time to add icing paste colors if you want to tint the icing.

4. 
   I use good sturdy disposable bags for convenience and ease

   Turn off after 5-10 minutes and place icing in an airtight container to keep icing from "crusting/drying". If icing is allowed to crust or dry it will clump and clog a decorator's icing bag. Store in refrigerator if not using immediately. Will keep for up to 4 weeks if refrigerated.

Tips & Warnings

• Remember, if you add icing paste color to the icing in the mixing bowl, the entire batch is that color.
• It may be best to add the paste color(s) after you've made the icing and make only as much as you will need.
• Other flavors can be used instead of butter; almond, cream boquet, etc. Find your favorite, or keep what your customers request most often on hand!
• If you use a cheaper store brand powdered sugar, it is best to sift it before emptying the sugar bag into the mixer. Many cheaper brands tend to have hard lumps that will not dissolve during the mixing process. This also causes clumping and clogging of the icing bag/decorator tip. VERY FRUSTRATING!!!

[bigearthguru]

on 6/1/2009 This looks delicious! Can't wait to try it!

[pixiemama]

on 10/28/2008 This makes me want to make a cake, I love buttercream icing.

[sunshine11219]

on 10/27/2008 seems simple enough I thought it would of been harder

[maryellen1001]

on 10/27/2008 Great step by step instructions!

[Felicity]

on 10/25/2008 This is great and straightforward; good pics make it easy to follow. Thanks for sharing this with us!