Buttercream Icing for Class

Stiff Consistency – for flowers with upright petals

Yield: 3 cups

1 tsp. clear vanilla extract

2 TBS. milk or water

1 cup solid vegetable shortening

1 TBS. Meringue Powder

1 LB. sifted confectioners sugar (approximately 4 cups)

Sift the confectioner’s sugar and meringue powder into a large mixing bowl and set aside.

Cream shortening, flavorings and milk or water.

Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.

Blend an additional minute or so, until creamy


To prevent air bubbles in your icing, do not overbeat or use high mixing speed.

Medium Consistency – for borders, flowers with petals that lie flat

You can convert stiff buttercream icing to medium consistency buttercream icing by adding more liquid.  Add one teaspoon of milk or water to each cup of stiff icing.  (One more tablespoon of liquid when you are mixing the full recipe above.). Then mix until the ingredients are well blended.

Thin Consistency – for writing, making stems and leaves and frosting a cake

With even more liquid you dan make stiff buttercream icing into a thin buttercream icing.  Simply add two teaspoons of milk or water for each cup of stiff consistency icing.  (That would be two tablespoons of additional liquid for the full recipe.). Then blend the liquid into the icing.

Home Decorating Buttercream Icing

Follow class decorating buttercream icing recipe, except make the following substitution:  For 1 cup of solid vegetable shortening, substitute ½ cup of solid vegetable shortening + ½ cup softened butter or margarine.


Do not overbeat or use high mixing speed.

Chocolate Buttercream Icing

Follow home decorating buttercream icing recipe.  Add 3 ounces of melted Bittersweet Chocolate.  If a darker color is desired, add Brown Paste Color.

Buttercream Frosting and Filling

Make up a full recipe of stiff consistency home decorating buttercream icing (above), then add two tablespoons of light corn syrup and mix the ingredients until they are thoroughly blended.  The addition of corn syrup results in a smooth, moist texture that’s ideal for frosting and filling cakes.