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Old 06-27-2005, 04:30 PM
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Question ISO Buttercream Icing Recipe

Hi,my name is Irene and my question is do you have a recipe for a larger batch of buttercream icing,to ice a 4 tier wedding cake?
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Old 06-27-2005, 08:10 PM
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This recipe was posted by Lila in the "Recipe Exchange" sub-forum.


Butter Cream Frosting
3 cups Powdered Sugar

1/3 cup stick margarine or butter

1 1/2 teaspoon extract (whatever flavoring you desire)or more to taste

1-2 Tablespoons milk

Mix powdered sugar and butter together with mixer. Add extract

and milk. I usually use more milk 3-5 Tablespoons depending on

the consistency you would like.

I did this with cherry extract on a chocolate cake and it tasted like

a chocolate covered cherry.


More icing recipes

I'm sure you could double or triple the recipe above too.
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Old 07-01-2005, 11:16 AM
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Here is the recipe I used to ice a 3 tier cake and a grooms cake. You just have to triple it.

1 cup solid vegetable shortening

1 tsp vanilla extract

1 tsp butter extract

2/3 cup water or milk or less depending on how think you want your icing.

2 tbsp meringue powder
2 pounds of powder sugar

Mix together the shortening, extracts and water until combined. Slowly pour in the powder and the sugar and mix well.

Hope this helps.
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Old 07-01-2005, 11:47 AM
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Here is another one, just double or triple it or create separate batches. Thisone is from cooks.com



WHITE WEDDING CAKE ICING

1/4 stick butter, room temperature
3/4 c. cool water
Sprinkle of salt
1/2 tsp. vanilla flavoring (or coconut)
2 lbs. powdered sugar
1 c. solid white Crisco

Add butter, water, salt, vanilla and 1 pound of the powdered sugar. Beat well with mixer. Add Crisco and beat. Add the other pound of powdered sugar or until desired consistency. Tint with food color. Add a little more powdered sugar if you want to make roses


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Old 08-07-2006, 08:56 AM
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How do keep your icing from being crunchy?
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Old 08-07-2006, 11:14 AM
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I've never had it crunchy! Does yours come out that way?
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"


“The value of doing something does not lie in the ease or difficulty, the probability or improbability of its achievement, but in the vision, the plan, the determination and the perseverance, the effort and the struggle which go into the project. Life is enriched by aspiration and effort, rather than by acquisition and accumulation.”

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Old 08-07-2006, 01:02 PM
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No after it as set out or when the cake has set out for just a little while. Maybe I am using too much butter extract. What do you think?
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Old 08-07-2006, 05:52 PM
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It is like a bakery icing (they put the shorteining in it to give it that creaminess), and after sitting out a while especially with high humidity it will get a different texture. I've never described it as crunchy, but guess that would fit. I've only used this in instances where the cake would be done;like for a birthday party , etc. So as long as you follow the measurements and don't let it sit too long it should be fine.
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"


“The value of doing something does not lie in the ease or difficulty, the probability or improbability of its achievement, but in the vision, the plan, the determination and the perseverance, the effort and the struggle which go into the project. Life is enriched by aspiration and effort, rather than by acquisition and accumulation.”

― Helen Nearing, The Good Life
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