Bakers Cake Decorator Icing Recipes

BAKERY FROSTING

Steps:

• In a large bowl, beat the shortening, creamer and extract until smooth. Gradually beat in confectioners' sugar. Add enough water to reach desired consistency. If desired, add food coloring. , Store in the refrigerator for up to 3 months. Bring to room temperature before spreading.

WEDDING CAKE ICING

Steps:

• Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)
• Add the rest of the powdered sugar and beat just enough to mix in.
• Add additional water for desired consistency.

DECORATOR BUTTERCREAM ICING

Steps:

• Cream butter and shortening then add vanilla.
• Add sugar a cup at a time beating on medium speed.
• Add milk 1 Tbls. at a time and beat on high until completely blended.
• TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.

BAKERY STYLE VANILLA FROSTING

Steps:

• In the bowl of a stand mixer with the paddle attachment, or hand mixer, cream butter and shortening for about a minute, on medium speed, until light and fluffy.Pro tip - The color of the butter will get lighter in color and will blend with the shortening completely.
• Combine water with cornstarch and vanilla extract. Add it to the creaming mixture and whip until smooth. Pro tip - Water will create a glue effect with the cornstarch when combined with the fat. It will also take away that starchy taste from the cornstarch.
• Next, start adding the powdered sugar one cup at a time. Once all the sugar is in - whip the buttercream for a good three minutes until light and fluffy.Pro tip - Whipping for no less than 3 minutes will give a light and airy whipped cream frosting consistency.
• This buttercream is ready to use. You can use it to frost cakes ad as well as cupcakes. Pro tip - If you have air pockets while frosting the cake, use a paddle motion with a spatula when frosting. This usually will take care of the air pockets.

DELICIOUS WALMART BAKERY BUTTERCREAM FROSTING RECIPE

Steps:

• Step one: Mix Butter and Powdered SugarPlace the butter and two cups of the sifted powdered sugar in a bowl. Mix at low speed until a smooth texture is achieved.
• Step Two: Adding the Sweetened Condensed MilkMix the butter and powdered sugar mixture at medium speed while adding in the sweetened condensed milk. Mix until the mixture becomes light and fluffy.
• Step Three: Whipping the Eggs In a separate bowl, whip the eggs with a beater until they become stiff, while slowly adding half a cup of sifted powdered sugar.
• Step Four: Combine the MixturesSlowly add the two mixtures together. Add the vanilla and half a cup of powdered sugar. Mix until all the ingredients are combined. You may double this last amount of powdered sugar if you wish to achieve a stiffer frosting.

DECORATOR'S BUTTERCREAM

Steps:

• Put the sugar, shortening, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and padded at a low-medium speed until the mixture is smooth, with no lumps (approximately 3 minutes). With the motor running, add water in a thin stream. Continue to paddle until absorbed (approximately 3 minutes).

DECORATOR FROSTING I

Steps:

• Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

BEST BAKERY BUTTERCREAM FROSTING

Steps:

• Combine butter & shortening in your mixer bowl & beat on high until creamy.
• Beat in confectioners sugar, 1 cup at a time on low until well incorporated.
• Stir in vanilla & then hot water.
• Increase speed to med-high & beat well - until light & fluffy.

PROFESSIONAL DECORATORS' ICING

Steps:

• Combine the shortening, water and vanilla. This will take some time to mix up but it will eventually.
• Add the meringue powder and powdered sugar.
• Mix well - beat for about 3 minutes
• If this is way too stiff you can add a little water at a time. Just remember you want this to be a little thick so you can spread it.

BEST HOMEMADE VANILLA BUTTERCREAM FROSTING

Steps:

• Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally.
• Gradually add the powdered sugar, one cup at a time. Start by mixing each cup on a low speed then transition to beating well on medium speed. Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff.
• Gradually add small amounts of cream or milk or water at a time until the desired consistency is reached. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated.
• (Optional) Add a pinch of salt if too sweet and mix until completely dissolved.

BAKER'S CAKE DECORATOR ICING

Steps:

• 1. First place wet ingredients and dash of salt in bowl, then gradually add powdered sugar using electric mixer. Scrape sides of bowl often while mixing. Beat until fluffy. If icing seems to stiff, add small amounts of milk to desired consistency.
• 2. This icing will keep nicely in sealed container in the refigerator for several months. It is the perfect icing for pastry bags but very spreadable. Color with food coloring if desired.
• 3. *Creme Bouquet flavoring can be purchased at most cake decorating shops