Buttercream Icing

Buttercream Icing – Single recipe (Yields 3 cups) – stiff consistency

-          1 cup shortening

-          1 tsp Clear vanilla

-          1 tsp Butter Flavour (or other kind)

-          2 tbsp Water

-          1/8 tsp salt

-          1 tbsp Meringue Powder

-          4 cups Icing Sugar (1/2 bag)

  Alternative Buttercream Icing – Single recipe (Yields 3 cups) – stiff consistency

-          1/2 cup shortening

-          1/2 cup butter

-          1 tsp Clear vanilla

-          1 tsp Butter Flavour (or other kind)

-          2 tbsp Water

-          1/8 tsp salt

-          1 tbsp Meringue Powder

-          4 cups Icing Sugar (1/2 bag)

Chocolate Buttercream

 Add ¾ cup coca or 3 - 1 oz unsweetened chocolate squares (melted) – also add 1-2 tablespoons of water since this will thicken it.

You can also use Wonder Fudge – which can be purchased at some bakeries. – you will also have to add water if you use this option

  Directions

- Blend shortening (and butter depending on recipe), clear vanilla, flavouring, water and salt.

- Add meringue powder and 1-2 cups of icing sugar.

- Add remaining icing sugar 1 cup at a time. It is important not over beat your icing as it will create little air bubbles. You must not blend your icing longer then 5 minutes (once you’ve added your dry ingredients.

For medium consistency – Add 1 tsp water for each cup of stiff icing

For thin consistency – Add 2 tsp water for cup of stiff icing

Easy Measure Buttercream Icing – Double recipe (yields 6 cups) Stiff consistency

-          1 cups shortening (1 box)

-          2 tsp Clear Vanilla

-          2 tsp Butter Flavour (or other kind)

-          4 tbsp Water

-          ¼ tsp salt

-          2 tbsp Meringue Powder

-          8 cups Icing Sugar (1 bag)