Pure White Buttercream Icing
Creamy basic cake decorating icing with a smooth texture which is ideal for making borders and flowers like roses, sweet peas, and drop flowers. This icing is ideal for wedding cakes that require a pure white icing. Decorating Buttercream is not recommended for making thin-petalled flowers, flowers made on lily nails or flowers made on florist wire.
Stiff Consistency Icing: (For flowers with upright petals)
1 pound sifted confectioners' (powdered) sugar (approx. 4 cups)
1 level tablespoon meringue powder
1 cup solid vegetable shortening
2 tablespoons water or milk
1 teaspoon clear vanilla extract
optional - 1 teaspoon butter extract, 1/4 teaspoon almond extract, pinch of salt
Combine sifted confectioners' sugar and meringue powder in large bowl, set aside. Cream shortening, flavorings, and water. Gradually add dry sifted ingredients to creamed mixture. Mix thoroughly on medium speed (hand mixer), or low speed (stand mixer) until smooth and creamy. Do not over mix or mix on high speed.
Medium Consistency Icing: (For borders and flowers with petals that lie flat)
Add 1 teaspoon of water to each cup of stiff.
Thin Consistency Icing: (For writing, making stems, leaves and frosting a cake)
Add 2 teaspoon of water to each cup of stiff.
Icing can be refrigerated in an airtight container for 2 weeks. Beat icing before using. Iced cake can be stored at room temperature for 2-3 days.
Flowers remain soft enough to be cut with a knife.