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Categories:
solid white vegetable shortening vanilla water sugar meringue powder salt chocolate buttercream cocoa water
Viewed: 46 - Published at: 8 years agoIngredients
- 2 cups solid white vegetable shortening
- 2 teaspoons vanilla, extract*
- 7 -8 tablespoons water or 7 -8 tablespoons milk
- 1 kg confectioners' sugar (icing, approx. 8 cups)
- 2 tablespoons wilton meringue powder
- 1 pinch salt (optional)
- Chocolate Buttercream
- 1/2 cup cocoa or 6 ounces unsweetened chocolate squares, melted and cooled
- 4 -6 tablespoons water
Method
- Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
- Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
- Makes enough buttercream to frost 36 cupcakes.
- For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
- * Any flavours/extracts may be used to suit your taste.
