Buttercream Icing Ii Holds Up In Humidity Better €“ Faux Fondant

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 4 lbs powdered sugar (confectioners')
• 2 cups crisco shortening
• 1/3 cup powdered milk, mixed with enough water to make 1 cup
• 1/2 teaspoon vanilla, clear
• 1/2 teaspoon salt
• 1/2 teaspoon butter flavoring, clear
• 1/2 teaspoon almond extract
• 1/2 teaspoon creme fraiche (optional)
• 1/2 cup cornstarch

Recipe

• 1 * you want a paper towel that has no design imprinted for smoothing your icing the trick is to smooth it with viva paper towels that when the icing is slightly crusted.
• 2 into the mixer bowl, place the crisco shortening and cream until fluffy.
• 3 combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt.
• 4 add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. add 1/2 cup cornstarch and beat well on low for about 15 minutes.
• 5 note: this buttercream icing can be kept out of the refrigerator for around 2 weeks, i'd say. i usually use it so fast that i hardly ever get it in the refrigerator unless i am preparing large batches. it can also be frozen. the cornstarch helps humidity as well as helping to cut the sweetness. play with it and use whatever flavorings you like.
• 6 this icing needs to be made ahead of time. as it sets up it gets firmer. when ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. i like this recipe better than wilton’s buttercream because it tastes less sweet and uses half the amount of crisco shortening.
• 7 chocolate buttercream icing:.
• 8 i just add hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing. if you want a darker brown color, you can also add a little brown food coloring.