Butter Cream Icing
Ingredients:
5oz butter softened
10 oz icing sugar
1-2 tbsp milk
A few drops of food colouring
Method:
Beat the butter in a large bowl until soft.
Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk,
and beat the mixture until creamy and smooth.
Beat in the milk, if necessary, to loosen the mixture.
Stir in the food colouring until well combined
Butter Cream Icing (2)
Ingredients:
½ cup vegetable shortening
½ cup butter or margarine
1 tsp vanilla (clear)
1 lb or 4 cups icing sugar
Method:
Cream butter and shortening together.
Add vanilla gradually add sugar (1) one cup at a time.
Mixing at medium speed, often when icing mix it appears dry,
Add milk and mix at high speed until light and fluffy. Cover with a
Damp cloth until ready to use. This icing could refrigerate for two weeks
In air tight container rewhip before use.
5oz butter softened
10 oz icing sugar
1-2 tbsp milk
A few drops of food colouring
Method:
Beat the butter in a large bowl until soft.
Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk,
and beat the mixture until creamy and smooth.
Beat in the milk, if necessary, to loosen the mixture.
Stir in the food colouring until well combined
Butter Cream Icing (2)
Ingredients:
½ cup vegetable shortening
½ cup butter or margarine
1 tsp vanilla (clear)
1 lb or 4 cups icing sugar
Method:
Cream butter and shortening together.
Add vanilla gradually add sugar (1) one cup at a time.
Mixing at medium speed, often when icing mix it appears dry,
Add milk and mix at high speed until light and fluffy. Cover with a
Damp cloth until ready to use. This icing could refrigerate for two weeks
In air tight container rewhip before use.