“I LOVE this recipe--Found the 'original' on cakecentral and have doctored it up a bit--great to use as a crusting buttercream for cakes or for decorating with tips/bags! Ice, wait 15 min. or until not tacky and smooth with a VIVA papertowel or with wax paper!--A wet big spatula works wonders too...keep dipping it in hot water...the water evaporates quick! Try it and you'll love it--all flowers remain soft--”
READY IN:
10mins
SERVES:
4
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream shortening and butter together at med speed. Add extracts.
  2. Slowly add powdered sugar a cup or so at a time. Alternate with water.
  3. Continue to mix at med speed until light and fluffy.
  4. Add milk a tsp at a time until the desired stiffness.
  5. Can also play with the flavorings. Add more vanilla or almond, even butter flavored. (I love it creamier with milk and extra vanilla).
  6. Will keep in frig for up to 2 weeks in airtight container.

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