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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 243g Recipe makes 3 1/2 cups) |
||
| Calories 1173 | ||
| Calories from Fat 504 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.1g | 86% | |
| Saturated Fat 28.7g | 143% | |
| Monounsaturated Fat 20.0g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 192mg | 8% | |
| Potassium 27mg | 0% | |
| Total Carbohydrate 171.4g | 57% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 168.1g | ||
| Protein 0.6g | 1% | |
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Decorator Buttercream Icing
By: Marg (CaymanDesigns)
Jul 12, 2004
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Butter Cream Icing (Buttercream Frosting).
3 1/2 cups
Ingredients
- 1/2 cup shortening
- 1/2 cup real butter
- 1 1/2 teaspoons clear vanilla extract
- 1 dash salt (optional)
- 5 cups confectioners' sugar
- 2-3 tablespoons milk
Directions
1
Cream butter and shortening then add vanilla.2
Add sugar a cup at a time beating on medium speed.3
Add milk 1 Tbls. at a time and beat on high until completely blended.4
TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
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- Course > Desserts > Cakes > Fillings & Frostings
- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: grunig
On Aug 21, 2008
This was great for piping. I am still not crazy about the flavor of shortening based frostings though, hence the 4 stars. Works great for decorating so will used again for that! I may decrease the amount of shortening next time to help with the flavor for me. Or may some butter flavored shortening would help. Hmmmmm that's a thought. 
I have been using the butter flavored shortening for awhile now. It will play with your colors but the flavor is good.
Update:
2008
I noticed the icing seemed off for a while now. I was nosing through some cake sights and noticed a mention of Crisco changing the fat content. People were saying it really changed their icing recipes so they switched to the cheaper shortenings and it fixed the problem. Well I did the same and now only use shortenings that haven't removed the trans fats. I know it is bad for you but hey how often to do you eat cake right?
From: Nonnie4Two
On Aug 20, 2008
I've made this a bunch of times, and it never fails. It is so easy to pipe and spreads nicely too. About the only thing I do differently, is I sift the confectioners' sugar before adding to the creamed butter and shortening. Thanks for a wonderful icing that guarantees I'll never buy canned again!
From: lindawade
On Dec 24, 2005
This is the same recipe that I use all the time. Except when I want a pure white frosting for true color tints when decorating I use all shortening and no butter but add a teaspoon of almond extract. Everyone has always loved it. I think the almond flavoring detracts from the shortening taste.
From: Chef Doozer
On Dec 27, 2004
This icing is SO good! I use it on Marg's poundcake cookies and it makes them fabulous. This weekend I threw together some cinnamon sugar biscuits and topped them with this icing. So, so yummy!! Everyone raved about them. The extra effort to make homemade icing is really worth it. I only made half a batch of this (all butter, no shortening) and it was enough for one batch of cookies and one batch of cinnamon biscuits.
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