My Butter Cream Icing Recipe for Decorating

Hi Everyone-

I keep getting requests for this - so here is the Butter Cream Icing Recipe I use- it is my personal recipe. The trick is to work with it as cold as possible. If it gets to soft pop it back in the fridge and wait until it is cool again ( if you have it loaded in a bag just stick the whole thing in the fridge).

Butter Cream Icing Recipe

 

6 Tablespoons butter

4 ½ to 4 ¾ cups pure cane powdered (confectioners) sugar

1 Tbsp Meringue powder

¼ Cup milk

1 ½ tsp vanilla

 

In a small bowl beat butter until light and fluffy, gradually add about half the powdered sugar and meringue powder mixing well. Add the milk and vanilla and mix. Then add remaining powdered sugar. If consistency is too thick add more milk & mix, if it is too thin add more powdered sugar and mix until you have the right consistency. This is equal in yield to 1 batch of the Wilton class butter cream icing.

*** Of course if you want to improvise with the flavors you can substitute another extract for the vanilla.

Happy Baking!!

Tara