So yes, all of the above cake were all made with the same exact frosting. The star of the frosting really is theCrisco Shortening. It just makes the frosting super smooth and sturdy. And another plus is thatCrisco Shorteningactually has 50% saturated fat than butter and ZERO grams of tran...
cups Directions Mix heavy cream and flour in a small bowl. Heat mixture in the microwave for 45 seconds on high. Set aside to cool. In a mixing bowl, combine butter, shortening, confectioners' sugar, vanilla extract, and butter extract. Using an electric mixer, beat on low until combined....
Butter and shortening should be at room temperature, while heavy cream is kept cold. To soften butter quickly use 20% power on the microwave for 30 seconds – 1 minute. It’s best to use a stand mixer with paddle attachment, since they are more powerful and the frosting beats for an ex...
Add butter and vegetable shortening to bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until smooth and glossy, stopping once to scrape down sides and bottom of bowl, about 1 minute. Add powdered sugar and mix on low to blend. (Cover bowl with a towel to avoid...
Swiss Meringue Buttercream is delicious and versatile. Learn how to make it with this Swiss Meringue Buttercream recipe and photo tutorial!
Blend butter and crisco together. Add cocoa and vanilla, then add sugar one cup at a time until blended-frosting will be VERY DRY. Slowly add half and half and corn syrup until you reach desired consistency. daisy114Posted 26 Aug 2007 , 5:49pm ...
I have avoided making butter cream frosting since my oldest son’s reaction to dairy became more intense last year. For many years, he was fine as long as he took an enzyme pill before eating. Instead of getting better as he has gotten older, his reaction has gotten worse and he ...