How to make easy butter cream decorators icing?

Question

I'm just learning to decorate cakes and need an easy ,yet not too sweet butter cream icing to practice with .

Answer 1

Wilton icing is too thick & too greasy.

I have decorated cakes for 30 years. I use this recipe

1 c. Crisco (butter or plain) Butter crisco will give you a cream or ivory color & lots of flavor.

2 Lbs. powdered sugar

1 t. vanilla

1 t. butter (if you use plain crisco)

1/2 c more or less water

I cream together the crisco & flavorings then add the powdered sugar alternately with the water until it is the desired consistency. Whip up for quite some time until light & fluffy. It makes nice roses & borders. It does dry with a crust. To make flowers ahead of time for your cakes.

Hope this helps.  

Answer 2

This is the best ever!

Buttercream Icing

½ c. shortening

½ c. butter

1 t. vanilla

4 c. powdered sugar (approx. 1 lb)

2 T. milk

Cream butter & shortening with mixer.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar had been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.  Keep icing covered with a damp cloth until ready to use.  For best results, keep icing bowl in refrigerator when not in use.  Refrigerated in an airtight container, this icing can be stored 2 weeks.  Rewhip before using.   Yield: 3 cups

For chocolate icing:

Add 6 T. unsweetened cocoa & 1 T. additional milk to each 1 ½ c. white icing.  Mix until well blended.

Answer 3

you can go to the wilton web site and they have an awesome recipe. I used it to do my brother's wedding cake.