This week i have three variants of Icing recipes i'd like to share with you, It's Buttercream Icing, Peanutbutter icing and whipped cream icing. It's been a stressful week for me so i'll make today's post really concise, no extra gists!
Buttercream Icing
Ingredients:
1 ½ cups of Crisco (1 ½ sticks of Crisco)2 Tablespoons vanilla extract put in cup,then add milk to equal 1/2 cup total. 500g icing sugar
Directions:
Place Crisco in a mixer bowl. Add milk/vanilla mixture and a little icing sugar.
Mix on low speed gradually adding the rest of the icing sugar.
Mix on the highest setting for 7 minutes, stopping in the middle of mixing to scrape the bowl sides and bottom. Be sure to mix for the full 7 minutes.
Hint:
If using white Crisco, so the icing will be white, add ½ teaspoon butter flavoring or oil to the recipe before mixing. Also use clear vanilla extract.
If using butter flavored Crisco, there is no need to add the butter flavoring. You can also use regular vanilla essence. The icing will be a cream color
1 ½ cups of Crisco (1 ½ sticks of Crisco)2 Tablespoons vanilla extract put in cup,then add milk to equal 1/2 cup total. 500g icing sugar
Directions:
Place Crisco in a mixer bowl. Add milk/vanilla mixture and a little icing sugar.
Mix on low speed gradually adding the rest of the icing sugar.
Mix on the highest setting for 7 minutes, stopping in the middle of mixing to scrape the bowl sides and bottom. Be sure to mix for the full 7 minutes.
Hint:
If using white Crisco, so the icing will be white, add ½ teaspoon butter flavoring or oil to the recipe before mixing. Also use clear vanilla extract.
If using butter flavored Crisco, there is no need to add the butter flavoring. You can also use regular vanilla essence. The icing will be a cream color
Peanut butter Icing
Ingredients:
½ cup peanut butter½ cup butter flavored Crisco1 cup sugar1 teaspoon vanilla1 cup milk2 tablespoons cornstarch
Directions:
Put the milk and cornstarch in a jar and shake well. Pour the mixture into a small saucepan and cook until it is thickened. Stir vigorously, and then pour it onto a plate to cool.
Whip the sugar, Crisco, peanut butter and vanilla with a mixer. Start out on low speed and then increase to high. Whip at least 15 minutes. Add cooled mixture and whip for a few minutes more until you do not feel the sugar when tasting. The texture should be smooth and creamy.
½ cup peanut butter½ cup butter flavored Crisco1 cup sugar1 teaspoon vanilla1 cup milk2 tablespoons cornstarch
Directions:
Put the milk and cornstarch in a jar and shake well. Pour the mixture into a small saucepan and cook until it is thickened. Stir vigorously, and then pour it onto a plate to cool.
Whip the sugar, Crisco, peanut butter and vanilla with a mixer. Start out on low speed and then increase to high. Whip at least 15 minutes. Add cooled mixture and whip for a few minutes more until you do not feel the sugar when tasting. The texture should be smooth and creamy.
Whipped Cream Icing is definitely my favorite tasting icing recipe.
It is absolutely delicious! It is not as easy to decorate some cakes with because of its consistency, but it sure does taste good! Below you will find my easy to make recipe for this delicious icing. Ingredients: 1 stick Crisco1 cup sugar1 teaspoon vanilla (clear extract for white icing, regular extract for cream colored icing)1 cup milk2 tablespoons cornstarch.
Directions:
Put the milk and cornstarch in a jar and shake well. Pour the mixture into a small saucepan and cook until it is thickened. Stir vigorously, and then pour onto a plate to cool.
Whip the sugar, Crisco and vanilla with a mixer. Start out on low speed and then increase to high. Whip for at least 15 minutes. Add the cooled mixture and whip for a few minutes more until you do not feel the sugar when tasting. The consistency should be smooth and creamy
Put the milk and cornstarch in a jar and shake well. Pour the mixture into a small saucepan and cook until it is thickened. Stir vigorously, and then pour onto a plate to cool.
Whip the sugar, Crisco and vanilla with a mixer. Start out on low speed and then increase to high. Whip for at least 15 minutes. Add the cooled mixture and whip for a few minutes more until you do not feel the sugar when tasting. The consistency should be smooth and creamy
Tip of the week: you can replace crisco with lard or margarine, using margarine will definitely alter the colour icing from white if you dont mind!
See you around...
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