This White Buttercream Icing is a baker&# 226;ÂÂs secret weapon for creating flawless, professional-looking cakes. Unlike traditional butter-based frostings that can melt easily, this recipe utilizes a blend of shortening and cream whip base to create a structure that holds its shape beautifully, even in warm rooms. The addition of clear vanilla, almond, and butter extracts provides a rich, complex flavor profile that is sweet but not cloying. It has a silky, whipped texture that spreads effortlessly and pipes into sharp, defined roses and borders. Ideal for wedding cakes, birthday celebrations, or any occasion where visual appeal matters. It keeps well at room temperature for weeks, making it a reliable staple for both home bakers and professionals looking for a stable, delicious finishing touch.
White Buttercream Icing
Description
This White Buttercream Icing is a baker&# 226;ÂÂs secret weapon for creating flawless, professional-looking cakes. Unlike traditional butter-based frostings that can melt easily, this recipe utilizes a blend of shortening and cream whip base to create a structure that holds its shape beautifully, even in warm rooms. The addition of clear vanilla, almond, and butter extracts provides a rich, complex flavor profile that is sweet but not cloying. It has a silky, whipped texture that spreads effortlessly and pipes into sharp, defined roses and borders. Ideal for wedding cakes, birthday celebrations, or any occasion where visual appeal matters. It keeps well at room temperature for weeks, making it a reliable staple for both home bakers and professionals looking for a stable, delicious finishing touch.Ingredients
Directions
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In a heavy-duty stand mixer bowl, combine the Crisco, clear vanilla extract, clear almond extract, clear butter flavoring, and salt.
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Beat on low speed until the extracts and salt are evenly distributed throughout the shortening.
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Add the milk or water and the cream whip icing base to the bowl.
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With the mixer running on low speed, gradually add the confectioners' sugar.
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Once all sugar is added, increase the mixer speed to medium and beat until the icing is light, fluffy, and smooth.
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If using a hand-held mixer, add the sugar in smaller batches to avoid overheating the motor.
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Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
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 the icing covered at all times to prevent it from drying out. It can be stored unrefrigerated for up to 2 weeks in a reasonably cool room. It will keep indefinitely in the refrigerator.
Ingredient Substitutions: Cream Whip Icing Base is typically available in wholesale bakery supplies. You can substitute regular marshmallow creme, though note that it does not contain gum, which may affect the crust. For a richer flavor, you can substitute butter for the Crisco (using the same amount), or use a half-and-half mixture of Crisco and butter. Be aware that butter-based icings melt more easily at room temperature.
Color Stability: Using milk instead of water makes no difference in taste. However, if you are coloring the icing purple, using milk helps prevent the color from fading to blue.
Chocolate Variation: To make chocolate buttercream, add Hershey's Cocoa powder gradually until you achieve the desired rich chocolate color and taste. No substitutes are recommended for the cocoa.
Equipment Care: If using a hand-held mixer, be cautious not to overload it with sugar all at once, as this can burn out the motor. If the mixer becomes hot, turn it off and let it cool for 20 minutes before continuing.
Yield: This recipe yields enough icing to cover one standard cake mix cake and allow for decorations.
