Butter Frosting
How To... make the Best Ever Butter Frosting!
Ingredients:
- 200g Crisco Shortening
- 1kg Pure Icing Sugar
- 170 ml Milk Approx
- Flavours /Colours to tint and flavour
Steps:
The Crisco works best at room temperature.
1. Whip 200g it until soft.
2. Slowly add the pure icing sugar and milk in alternate batches.
3. Mix until light and fluffy and you can see that the icing sugar has blended in .
- If you find that the icing is too firm to spread or pipe add some more milk.
- If you find that the icing is too soft or not standing up nicely when piped, add some more icing sugar.
You can store the buttercream or better still make up a big batch like this and then store the excess in the freezer. Then when someone says…………………..I feel like a cupcake, you can whip it out of the freezer, defrost and you are ready to ice and decorate!
4. You can add some flavor and colour to your icing by using our Flavour/Colours. They give the most unbelievable flavour with a tint of colour– I highly recommend the Raspberry!
Its a winner everytime I use it!!
