If you read my blog post: Tips for Constructing and Decorating a Cake When You’re Not a Cake Boss, this is the icing I used to decorate the wedding cake and cupcakes, and it was a big success! I did a lot of research to find just the right decorating icing that I hoped would taste good and hold up in uncertain weather. You never know what kind of weather April will bring to Tucson. I lived there for ten years and remembered that early Spring can run the gamut for temperatures. I needed an icing that I could count on to hold up even if the weather was warmer than anticipated. I was not disappointed. As usual, I cobbled a few recipes together and came up with this recipe that did not fail me. This creamy, great tasting icing can be used to simply frost a cake or to decorate with. It holds it’s shape beautifully!
1 c of salted butter (room temperature)
1 c of vegetable shortening
- 2 c of butter or shortening is needed for the amount of confectioners sugar. I found that, in the environment I was working in, equal amounts of butter and shortening had just the right amount of creaminess and firmness to use to both cover the cake and decorate it. Experiment with different amounts. More butter will create a more flavorful creamy texture, but it might not hold up for decorating purposes. The more shortening you use the less likely the icing is likely to melt. If you use all shortening, I would suggest adding a butter flavor extract, or using butter flavored shortening to enhance the overall icing taste.
2lb bag of confectioners sugar
2 t of vanilla extract
1/3 c very hot water + 2T of powdered coffee creamer dissolved and cooled
Mix 1/3 c of hot (almost boiling water) with 2 T of powdered coffee creamer. Stir until creamer is completely dissolved. Cool and set aside.
In a mixing bowl, using paddle attachment (if you have it) combine butter, shortening and vanilla. Beat on medium until combined. Add 1 c of sugar and mix on low until combined. Scrape bottom and sides of bowl. Continue to add 1 c at a time until mixture is stiff, mixing on low only until combined. Be sure to scrape bowl often to ensure all sugar is incorporated. By now you should have added close to half the sugar. Add 2T of creamer mixture and beat on low just until combined. Continue adding the rest of the sugar and more creamer liquid until you get the desired consistency. Scrape bowl, and beat mixture on medium high or high until smooth and creamy.
© 2015, C.L. Alden. All rights reserved.