buttercream recipe..?

Question

can i plz have this recipe without shortening, coz ih8 dat and stuff like crisco, coz its o hard to gt in my area..
id really prefer 1 thatbeen tried and tested,but its fyn if its not..would like a recipefor white icing without shortening or crisco.. thanx

Answer 1

I use butter instead of crisco or shortening

1 stick of butter or margarine
1 box of confectioners sugar
enough milk or water (either works fine) to make smooth
1/2 tsp of either vanilla extract or almond extract

Almond extract will make it taste just a tiny bit like cherry. Not enough to really flavor it, just give it a little hint of flavor. It's my favorite.

Answer 2

I don't know what Crisco or Shortening is...... is it American?
My sister makes the best buttercream!
2 parts Icing Sugar to 1 part butter - beat together with a wooden spoon 'til your arm is almost dropping off. Add a few drops of water if needed.
A couple of drops of Vanilla essence mixed in... mmmm lovely!
You can substitute some of the sugar for cocao powder for a chocolate buttercream too!

Answer 3

2 sticks of butter or margarine
4 cups sifted confectioner's (powdered) sugar
1 tsp vanilla
2 TBS milk

Sift the sugar. I use a fine strainer to sift the sugar and use a big spoon to "grate" it through the fine wires. This is much faster and easier than using a sifter. I sift the sugar into a large pie plate. Next, measure out 4 cups and set aside. Take the two sticks of butter and using an electric beater, beat on medium speed until fluffy. Add a little sugar and beat on medium again. Repeat adding a little sugar and beating until you have added all the sugar. Add the vanilla and milk and beat again until smooth.

Answer 4

This buttercream always goes down well- this covers the top and middle of an 8in diameter sponge.

4oz of butter (absolutely never margarine!)
8oz of sieved icing sugar
(if you don't do ounces, just half the amount of butter to sugar)

It's that simple, just mix together thoroughly (your arm will REALLY hurt, but it's worth it!).


Careful when you spread it onto the sponge though- it can pull some sponge off, so use a palette knife.

Enjoy your cake!

Jo

Answer 5

You can always use an Italian Meringue which the bakeries use. Its a boiled type icing in which there is no crisco and it stabilizes very well!

Answer 6

cream together margerine or butter and icing sugar, and add a touch of milk just as it is starting to turn into buttercream