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Icing for BIG Cakes Wednesday, May 14, 2014, 09:37 AM
When I made this icing, I used half butter and half butter flavored crisco. It crusted wonderfully and had a nice flavor (despite the crisco). I would not necessarily use this for a small cake although it would be fine if you choose to. It does make an _incredibly _smooth finish for a cake. GREAT hint from this video for making icing is to only add 1/3 of your fat to the recipe and beat it until it is super smooth, then add the rest and fluff it up. The recipe covers different volumes and comes from Cake supplies plus.com. Here's the link to the original - <http://www.winbeckler.com/Winbeckler-s-Buttercream-Icing-Recipe-d34.htm>.
The picture is of a Topsy Turvy Cake. It's iced with this icing and ready to be covered with fondant.
See Mixing Directions & How To Cream Icing At Bottom of Page Recipe Using 2 Lb. of Powdered Sugar
2 lbs. powdered sugar
1/3 to 1/2 cup warm water *
2 teaspoon clear vanilla flavoring
7/8 teaspoon near-colorless butter flavoring
3/8 teaspoon popcorn (fine grain) salt, if not available, omit salt
1 lbs. (2 cups) shortening (Sweetex if possible--Crisco will work.) Sweetex is a high-ratio shortening.
Recipe Using 4 Lb. of Powdered Sugar4 lbs. powdered sugar
2/3 to 1 cup warm water *
4 teaspoons clear vanilla flavoring
1-3/4 teaspoons near-colorless butter flavoring
3/4 teaspoon popcorn (fine grain) salt, if not available, omit salt
2 lbs. (4 cups) shortening (Sweetex if possible, but Crisco will work)
Recipe That Fills 5-Quart Mixing Bowl 5 lbs. powdered sugar
1-1/4 to 1-1/2 cup warm water *
1 Tablespoon + 2 teaspoons clear vanilla flavoring
2 teaspoons near-colorless butter flavoring
1 teaspoon popcorn (fine grain) salt, if not available, omit salt
2-1/2 lbs. (5 cups) shortening (Sweetex if possible, but Crisco will work)
Mixing Directions for All Icing Recipes Above Measure powdered sugar into mixing bowl.
Pour water, clear vanilla, near-colorless butter flavoring, and popcorn salt over powdered sugar and let sit for 1-2 minutes. After sugar has settled some, add one-third of the shortening.
Using the mixer's beater/paddle (not wire whip), begin mixing on low speed until blended then turn mixer to medium speed and mix for 1-2 minutes. If icing forms a ring around the top of the bowl, it needs more water. Add more water a tablespoon at a time until no ring forms. (Icing will soften more also when the remainder of the shortening is added.)
Scrape down bowl to remove any sugar residue on sides and bottom.
Start mixing again on medium speed and continue to mix until icing is smooth** (with absolutely no lumps).
TO TEST FOR LUMPS with mixer off, run finger through icing to feel for lumps. If lumps are found, continue to mix until lumps are gone.**
It usually takes 2 or more minutes of mixing to achieve smooth icing, but mix as long as necessary during this stage to get the icing smooth.**
Once the icing is smooth, add remaining two-thirds of shortening and beat at high speed for 2-3 minutes or until shortening is well mixed and volume has increased. If the icing is too firm for it's intended use, add more water a tablespoon at a time.
Do not overmix or icing will be soft and grainy.
NOTE: When removing finished icing from mixing bowl, be sure to avoid scraping any "heavy residue" that may still beon the bottom or sides of the bowl. This will be lumpy and clog the decorating tips.
** Before the remainder of the shortening is added, the icing may be mixed as long as necessary to get rid of sugar lumps (with mixer off, run finger through icing to check for lumps). Once the remaining shortening is added, the friction from overmixing will breakdown (melt) the shortening and cause soft, grainy icing. Be sure to get rid of any lumps in the first mix.
ICING IS BEST FOR DECORATING WHEN MADE ONE OR TWO DAYS BEFORE USE. ICING MUST BE STORED
IN AIRTIGHT CONTAINERS. NO REFRIGERATION IS NECESSARY.
Directions To Cream Icing For Frosting Cakes Or For Borders Note: Do Not Cream Icing That Will Be Used For Decorating (Flowers, Figure Piping, Etc.)
Fill the mixing bowl full until icing covers the top of the beater/paddle.
The icing should be a soft consistency. If it is firmer, add more water one tablespoon at a time.
Turn the mixer on low and mix until the icing is creamy and fluffy. It usually takes around 4-5 minutes.
Original Wordpress ID and Date: 7812, 2014-05-14_093734