How Do You Make Professional Cake Decorator Buttercream Icing?
Have you ever wanted to make that sweet, smooth buttercream icing like the professionals use? Now you can!! 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. 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. 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. 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.
