I really like to make special cakes for my family members birthdays and it's always a fun challenge to figure out what to do and how to execute the plan.
Sometimes they're great and sometimes I'm just thankful my kids are excited I can make anything be it great or not so great looking. :)
Currently I am toying with 2 different ideas for my daughters cake, either a castle using one of those castle kits from the craft store or just going from scratch and drawing and creating a template on my own.
Today's adventure led me to some Care bear cakes as our litte ones nickname is Mare Bear.
So here is a recipe for buttercream frosting as I will need to make a lot of this for the cake!
Ingredients:
* 1/2 cup solid vegetable shortening
* 1/2 cup (1 stick) butter or margarine softened
* 1 teaspoon clear vanilla extract
* 4 cups sifted confectioners' sugar (approximately 1 lb.)
* 2 tablespoons milk
Makes: About 3 cups of icing.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
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