Making Frosting For Sheet Cake

Video Transcript

"Hi! I'm Karen for Expert Village. Now we're going to prepare our frosting. We're going to use 8 cups of confectioner, 1 cup of shortening, 1 cup of margarine, 2 teaspoons of vanilla and a 1/4 cup of milk. You can also substitute soy milk or water if you don't want to use the milk. First we'll beat together our margarine and our shortening. You can use all margarine if you want, but the shortening gives it good stabilty and really makes the best smoothest workable frosting. We'll mix it up until it's smooth. Next, we'll add 8 cups of contectioner sugar. 7, and 8 and 1/4 cup of milk, water, or soy milk, whatever you prefer. You may need a little extra milk later in case the frosting is too thick. I'm going to put a bag over my mixing bowl because this is going to puff all over the place. Great. Okay, now I'll stop it, scrape it down. Always remember to stop your machine when you scrape down to avoid any accidents. Then we'll add in our vanilla and continue beating for about 5 minutes until it's smooth and fluffy. We're putting in 2 teaspoons of vanilla. If you want a white frosting, it's good to use a clear vanilla. You can get it at cake decorating specialty stores. Let's continue beating that. Okay, it's been beating for a couple of minutes. I'm just going to check it for thickness. I want to see if it's smooth and spreadable. It seems a little bit thick to me. I'm going to add just a little bit more milk. Probably a tablespoon at a time and we'll continue beating that. Start your mixer slowly so it doesn't overflow. "