Home made Butter Cream Icing Recipes

Method 1

1 1/2 cups of various vegetable shortenings 

2 tablespoons of flavourings (colourless) and 1 teaspoon of salt 

2 pounds of sugar for confections 

a quarter to a half cup of water or milk (water is preferable, although milk complements the lavender colour well) 

Thoroughly combine the salts, flavours, and shortenings. Add the icing sugar powder. Water should be added gradually, and all components should be thoroughly combined. After two to three minutes, the mixture will start to become creamy. 

Notes: 

a) Make an effort to maintain the quantity at the exact level specified above. Numerous changes could prevent you from getting the right butter cream icing.

b) Add three to four large spoonfuls of corn syrup to your icing to thin it out.

c) To make chocolate butter cream, simply combine one to two tablespoons of milk with three one-ounce chocolate squares or 34 cup cocoa powder with the remaining ingredients, then stir thoroughly. 

2 Recipe

Vegetable shortening in a half-cup 

12 cup of soft butter (margarine may also be used) 

Confectioners' sugar, 4 cups 

2 tablespoons milk (or water) 

1/2 tsp. almond for flavour 

• Add a little salt 
• Combine the almond, shortening, and butter. Confectioner's sugar should be added and hand-mixed gradually. For a further six to seven minutes, keep adding additional ingredients while mixing vigorously. 
• To make chocolate butter cream, you can also add 14 or 1/3 cup of cocoa powder here. 
• If the icing is very thin, you can add additional powdered sugar. If it's stiff, you can add a few drops of milk or water. 

3. Recipe 

The greatest frosting for a cake is butter cream icing, which has a snow-white appearance and a delicious flavour. This so-called "snow white butter cream" is mostly used to create nail flowers and decorate wedding cakes or any cake with a flat surface. Don't forget to let the flowers air dry for at least one day. After four to five hours of air drying, flowers like apple blossoms or drop flowers are ready for use. 

Snow-white butter cream has the advantage of not requiring refrigeration to become consistent and boasting a delectable flavour. The recipe for this delectable frosting is as follows:

• water, 1/3 cup 
• Meringue powder, 4 teaspoons 
• Sugar for confections, 12 cups 
• Vegetable shortening, 1 1/4 cups 
• 12 teaspoon almonds and 3/4 teaspoon salt 
• 12 tsp. vanilla extract (for flavour) 
• a quarter teaspoon of butter 

Meringue powder and water should be mixed quickly in a bowl. Four cups of confectioners' sugar should then be added, one at a time. With each addition, gradually reduce the speed at which the sugar is being mixed. Gently combine the shortening, remaining sugar, salt, almond, vanilla, and butter. 

All of the aforementioned butter cream icings are tasty and simple to create; you can make them all at once and then choose the one that best complements the various designs on your cake.