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Rosemary Watson’s - AP Butter Cream Icing

- Used by permission -

1 lb. Butter
1 lb. Shortening
1 cup dry powder milk
½ cup water
1 teaspoon vanilla
½ cup Thawed Processed Egg White or Alternative*
2 lbs Confectioners Sugar

Have butter and shortening at room temperature. Using a flat beater, beat butter and shortening until smooth and fluffy at medium speed of electric mixer for about 5 minutes. If the room is very cold a longer beating time will be necessary. There should be no lumps or small grains. It should be very pale yellow and look perfectly smooth.

In a small bowl combine milk powder, water and vanilla. Add all of the confectionary sugar and milk, water & vanilla mixture, and processed egg white. Place on mixer stand and beat about 4 minutes at medium speed until stiff and smooth. Add the butter and shortening mixture. At the beginning the mixture will look very soft and grainy. This will gradually change to a stiff, smooth and workable frosting.

Apply with a 789 tip from an extra large bag. Smooth with a large spatula and a straight edge. Perfect by smoothing with large spatula dipped into boiling hot water. Excess water can be removed by lightly touching the water drop with a torn edge of a paper towel.

• If frozen processed egg whites are not available a substitute of Meringue powder and water can be used. Three tablespoons meringue powder to 1/3 cup cold water can be used. Beat until dissolved and until soft peaks form. Frequent scraping of the bowl is necessary while beating to avoid undissolved particles.
• This frosting will never crisp like a sweet butter cream. It will have a slight shine. It is stiff enough for nice borders and basketweave, but not stiff enough for piped flowers. It may not be the best choice if it is hot and humid and the cake must be without refrigeration for a long length of time. It is always best to test a recipe under the conditions present.

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Mock Whipped Cream Icing

1 cup milk
2 Tablespoons flour
pinch of salt
½ cup of butter, room temperature
½ cup of shortening, room temperature
1 cup granulated sugar

In a small saucepan, combine milk, flour and salt. Cook over medium heat about 5-7 minutes, until thickened. Cool. Combine butter, shortening and sugar in a medium bowl. Beat well. Add to cooled milk mixture, beating constantly. Beat about 7 minutes, until smooth.

This is a nice soft icing. Not intended for piping flowers.


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Rolled Butter Cream Icing

1 cup shortening
1 cup corn syrup
1 teaspoon any flavoring
1 teaspoon vanilla
6-7 cups of Confectioners Sugar

Beat shortening in a mixer until smooth and creamy. Add corn syrup and desired flavorings. Blend together. Add 2-3 cups of the sugar to the shortening mixture. Knead in enough of the remaining sugar to make a flexible dough mixture. Wrap well and cover so it doesn’t dry out.

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Royal Icing Mix

1 pound Confectioners Sugar
5 Tablespoons Meringue Powder
½ Teaspoon Cream of Tartar

Mix all ingredients at low speed of the mixer. To mixture add about 3 Tablespoons water while beginning to mix. Add more water until it is smooth and the consistency of thick cream. Adding more water as needed. Continue to beat until stiff and very fluffy, about 5 minutes. Adjust consistency by adding additional water if necessary.


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Coconut Icing

20 oz. sour cream
2 cups sugar

Mix together. Set in refrigerator and let sugar dissolve.
Add 2-14oz. bags of coconut
This is very time consuming. The coconut must be patted and spread. Keep in refrigerator until completely served.