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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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This is the buttercream icing I got from my Wilton instructor when I went through classes a few years back. You don't need to change the consistancy for piping, icing, or making flowers etc. It's a lot of work, but I've never had anything that tasted better! Read more ! Make sure you use a stand mixer, because you could easily burn out a hand mixer with this recipe. Ingredients:
1 1/4 lb. powdered sugar |
3/4 lb. crisco |
2 tbsp. meringue powder |
3/4 c. sugar |
1/2 tsp. salt |
1/2 c. boiling water |
1 tbsp. vanilla extract |
Directions:
1. In a stand mixer, add powdered sugar and Crisco. Cover mixer with a towel to prevent powdered sugar from flying everywhere. Using flat mixing paddle, turn mixer on low and mix on low speed until combined. Then turn mixer up to high and mix for 10 minutes. Remove sugar mixture and place in separate bowl. Clean and dry bowl and flat paddle.
2. Add sugar, salt, and meringue powder to bowl. Pour in boiling water and turn mixer on low until combined. Turn mixer up to medium-high and beat until frothy. While still mixing, add vanilla. Increase mixer speed to high and continue to beat until a full and shiny meringue forms, about 10 minutes. Meringue should not be grainy. If it is, your sugar did not dissolve and your water was not hot enough, and you will need to start this step over.
3. Remove meringue from bowl, do not clean bowl or paddle, and add sugar mixture back to bowl. On low speed, slowly incorporate meringue into sugar mixture, about 1/3 of the mixture at a time, scraping the sides of the bowl between additions. When all of the meringue is added to the sugar mixture, turn mixer to high and mix for about 3 minutes. Stop mixer and scrape down sides of the bowl. Repeat 2 more times for a total mixing of around 9-10 minutes.
4. Store covered in an airtight container for up to 2 months. No refrigeration needed.
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