Buttercream Icing Recipe I
(My favorite version for decorating)

Makes about 3 ½ pounds

2 sticks butter, room temperature
2 cups Crisco shortening
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered (confectioners) cane sugar
1/2 teaspoon salt
1 tablespoon meringue powder (optional but the texture will be smoother)*
Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)

* You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.

Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.

Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.

The following recipe can be found at ehow.
There is also a page on cakes here at Mahalo.
http://www.mahalo.com/cakes
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How to make Buttercream Decorators Icing

Member
By cosmopink
User-Submitted Article

Decorated Birthday Cake
I have tried several different variations and recipes for decorating icing. This is by far the best for the purpose of decorating. Not only that, it's the best tasting. I prefer it after it gets more than a day old because it crystallizes it just enough. Great for birthday, special occasion, cupcakes and even wedding cakes. Goes from a base layer, boarders, to basket weave designs, and let us not forget, roses and writing.

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Difficulty: Easy
Instructions
Things You'll Need:
2 cups of vegetable shortening
1/2 cup of milk
2lbs of powdered sugar
1 teaspoon of butter flavoring
1 teaspoon of clear vanilla flavoring
Step
1
The first step is to use a powerful kitchen mixer to cream the shortening. A hand held mixture just won't be able to handle this recipe. Also be sure to select high quality ingredients. This is one recipe that generics will just not cut it. I use generic brands for lots of things, decorators icing is not one of them.

Step
2
Cream the shortening in a large mixing bowl.

Step
3
Add the powder sugar slowly and alternately with the milk.

Step
4
Mix in the butter and vanilla flavoring. Be sure to use clear vanilla flavoring. The dark vanilla can tint the icing in color. The butter won't so much, but if available get clear butter as well. This is sometimes located in the cakedecorating department of a store, rather than the spices and baking isle.

Step
5
Check the consistency of the icing. If the icing is to thin for decorating, add a bit of powdered sugar until it's just right. If it's to thick, add some more milk. Do this a tiny bit at a time.

Step
6
Separate the icing in different bowls. One for each of the different colors you are going to use.

Step
7
Mix in the coloring. You can use food coloring, but it can thin out the icing. To keep the consistency the same, use the paste form of coloring. It's usually located in the cake decorating department of a store.

Step
8
Store any extra in the refrigerator. It should keep for 3 or 4 day
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