Whipping Butter Cream Icing for a Perfect Party Cake! For years, I have searched for a delicious, creamy icing. I found this recipe at Tom Lawson’s cake decorating class. It is my favorite butter cream the icing recipe. Try it and you will understand the reason that I love it so much!
- Creme Bouquet
- The mixing technique in a Kitchenaid® mixer.
It is easy to master whipping Butter Cream Icing. It is worth your time and effort, because your cakes will taste even better than bakery cakes. I promise!
Butter Cream Icing
- 2 pounds confectioners sugar
- 2 T. Creme Bouquet
- 2 T. REAL vanilla
- 1 t. salt
- 1/4 cup hot water
- 1 pound unsalted butter, room temperature
- 1 pound Crisco® shortening
In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water; mix on high speed for 8 to 10 minutes. Turn off and scrape the sides of the bowl occasionally.
Add the butter and shortening; continue to mix for 8 to 10 minutes until icing is glossy and shiny.
This is enough icing for a 3 layer 8" cake.
Icing will keep in the refrigerator for up to one month.
Bring to room temperature and whip again.