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Large Quantity Recipe: Buttercream Decorating Icing and Frosting

This buttercream icing and frosting recipe is from Pillsbury and is meant to go with the Antique Satin Wedding cake recipe. I’m posting this so you have an idea of quantities that are necessary to frost and decorate various size cakes.

This recipe can be used for both frosting and decorating the cake. It’s easier to use than the traditional Royal Icing for decorating. Icing for decorating should be stiff but smooth. A thinner consistency is needed for writing and string work.

With this recipe the cake can be frosted and decorated the same day.

I hope you find this information helpful.

Enjoy!



Buttercream Decorating Icing and Frosting Recipe:

All you need:

½ cup butter or margarine
½ cup shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
3 tablespoons milk

All you need to do:

Cream the butter and shortening together.

Add the vanilla and salt.

Beat in the sugar, 1 cup at a time.

Scrape the sides and bottom of the bowl often to be sure the powdered sugar is well blended.

Add the milk and beat at high speed until light and fluffy.

Keep icing covered in the refrigerator when not in use.

This makes 3 cups of icing.

TIP:

Frosting and decorating a 12-inch, 10-inch, and 6-inch tiered cake requires 5 times this recipe.

Frosting Required Chart:

Pair of:………………………Between Layers……………..Sides & Top
6-inch round layers………….1/3 cup +……....…………..…………2 cups
8-inch round layers………….3/4 cup +……………......…….…….2 ½ cups
10-inch round layers….……..1 ¼ cups +………..…………...……3 ½ cups
12-inch round layers………...1 ¾ cups +…………………....…….4 ½ cups
14-inch round layers…………2 cups +……………….......………….6 cups
16-inch round layers…………2 ½ cups +………......……………….8 cups

TIPS:

Plan out the design and color of the decorations on paper so you have a guide.

Smooth frosting on the cake by dipping a metal spatula in hot water, pressing against the cake and slowly turning the cake until the sides and top are smooth.

The heat from your hands may cause the icing in the tube to soften. If this happens refrigerate until it stiffens.

Store frosted cake in a cool place or in the refrigerator.

Source: Pillsbury Classics No 27 from 1983

4 comments:

Donna-FFW May 17, 2009 at 7:32 AM  

Linda. Thanks for this and the tips on cake mixes. I love to bake with them, and find all this info very useful!

girlichef May 17, 2009 at 9:36 AM  

Great chart...thank you for posting the amounts needed. This will come in handy one day :)

maayanzilberman August 7, 2009 at 9:41 PM  

Hi there, I am trying to figure out yields for icing a rectangular sheet cake, 15x22, or a set of 15x11. Do you have advice for this? Thanks!

Linda August 8, 2009 at 3:14 PM  

According to a chart I have from Wilton...

11 x 15 (2 layer) will need approximately 8 cups of icing

I couldn't find anything on a 15 x 22... I only found info on a 14 x 22...

14 x 22 (2 layer will need approximately 12 cups of icing

Amounts are approximate...depending on texture and preference to thickness.

I hope this helps.

Linda

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