Week 1- Cake Decorating Frosting:

Classic Buttercream Frosting Recipe

           

Makes 3 – 3.5 cups

Directions:

1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.

3-4 cups confectioners (powdered) sugar, SIFTED

1/2 teaspoon table salt

1 tablespoon vanilla extract

up to 4 tablespoons milk or heavy cream

Instructions:

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Enjoy!

Gluten-Free Buttercream Frosting

Ingredients:

·         1/2 cup solid vegetable shortening

·         1/2 cup butter or margarine

·         1 tsp gluten-free vanilla extract

·         4 cups powdered sugar

·         2 tbsp milk or water

·         1 tsp Ener-G Egg Replacer

Preparation:

Cream butter and shortening with electric mixer. Add vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has 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.