The Place


How to perfect buttercream frosting for spooky cupcake decorating

Posted at 1:22 PM, Oct 16, 2015
and last updated 2015-10-16 15:22:51-04

Tammy Parker, Certified Wilton Instructor, shows us the secrets to making fail proof buttercream frosting.

Buttercream Icing

• 1/2 cup solid white vegetable shortening (Crisco)
• 1/2 cup (1 stick) butter (not margarine) softened
• 1 teaspoon clear vanilla extract
• 4 cups powdered sugar (approximately 1 lb.)
• 3 tablespoons water
Makes: About 2 ½ cups of icing.
• In large bowl, cream shortening and butter with electric mixer.
• Add vanilla & water.
• Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, beat at medium speed until light and fluffy.
• For best results, keep icing bowl in refrigerator when not in use.
• Refrigerated in an airtight container, this icing can be stored 2 weeks.

To find out how you can take one of Tammy's classes, go here.