This professional-style white buttercream icing offers the perfect balance of sweetness and stability. Unlike traditional butter-based frostings, this recipe utilizes shortening for superior heat resistance, making it ideal for intricate piping, roses, and detailed decorations that hold their shape. The addition of cream whip icing base enhances the texture, creating a light, fluffy, and “whipped” mouthfeel that is less cloyingly sweet than standard buttercreams. It provides a smooth, neutral canvas that pairs beautifully with any cake flavor. Whether you are covering a large celebration cake or crafting delicate fondant-like details, this reliable formula ensures a professional finish every time.
White Buttercream Icing
Description
This professional-style white buttercream icing offers the perfect balance of sweetness and stability. Unlike traditional butter-based frostings, this recipe utilizes shortening for superior heat resistance, making it ideal for intricate piping, roses, and detailed decorations that hold their shape. The addition of cream whip icing base enhances the texture, creating a light, fluffy, and "whipped" mouthfeel that is less cloyingly sweet than standard buttercreams. It provides a smooth, neutral canvas that pairs beautifully with any cake flavor. Whether you are covering a large celebration cake or crafting delicate fondant-like details, this reliable formula ensures a professional finish every time.Ingredients
Directions
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In a heavy-duty mixer bowl, combine the Crisco, clear vanilla, clear almond, clear butter flavoring, and salt.
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Beat the mixture on low speed until the ingredients are well combined.
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Add the milk or water and the cream whip icing base to the bowl.
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Gradually add the confectioners' sugar in batches, mixing on medium speed between additions.
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If using a hand-held mixer, add the sugar slowly to avoid overheating the motor; pause to let the mixer cool if necessary.
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Continue beating on medium speed until the icing is light, fluffy, and reaches a spreadable consistency.
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For chocolate icing, beat in Hershey's cocoa powder until the desired rich color is achieved.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1493.4kcal
- % Daily Value *
- Total Fat 60.4g93%
- Saturated Fat 20.6g103%
- Cholesterol 0.7mg1%
- Sodium 97504.6mg4063%
- Total Carbohydrate 247.6g83%
- Dietary Fiber 0.3g2%
- Sugars 247.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep icing covered at all times to prevent drying. It can be stored unrefrigerated for up to 2 weeks in a reasonably cool room. It keeps indefinitely in the refrigerator.
Ingredient Substitutions: You can substitute regular marshmallow creme for the cream whip icing base if unavailable. Butter can be substituted for Crisco (same amounts), or used in a half-and-half ratio. Note that butter-based icing melts more easily and may not hold detailed piping as well in warm conditions.
Tips: Using milk instead of water does not significantly change the taste, but if using purple food coloring, milk helps prevent the color from fading to blue. Adding the cream whip base makes the icing softer, more "whipped" in texture, and reduces excessive sweetness. This recipe yields enough icing to cover one standard cake mix cake and provide decorations.
Equipment: A heavy-duty stand mixer is recommended. If using a hand mixer, be cautious of overheating; turn it off for 20 minutes to cool if it gets too hot.
