How do I Make Butter Cream Icing?

There is no getting around the fact that while butter cream makes a tasty icing, it is full of fat and calories. In fact, one serving can contain up to 6,426 calories, with about 764 calories coming from fat. While its ingredient list may appear less than healthy, butter cream is a decorator icing that depends on specific ingredients, including solid vegetable shortening, to ensure its success. This limits your options for healthier ingredient substitutions. A good idea, then, is to make butter cream icing using traditional ingredients but indulging in small portions.

Tips and Warnings

• For butter cream icing with a smoother texture, add meringue powder at the time you mix in the butter, vanilla and almond extracts. Adjust the consistency of your icing by mixing in skim milk or water 1 tsp. at a time. You can adjust consistency at the time you initially make the icing if you find it is too thick or if you make it in advance, just before icing the cake. Heat and humidity will affect the consistency of butter cream icing. To prevent the icing from melting if your cake will be sitting out during hot or humid weather, replace the two sticks of butter with 1 cup solid vegetable shortening. You can make butter cream icing in advance and refrigerate it in an airtight container for up to two weeks. For the best results, allow it to come to room temperature and give it a few stirs with a spoon before icing your cake.

Things You'll Need

• Mixing bowl
• 2 sticks unsalted butter, room temperature
• 2 cups vegetable shortening
• ½ tsp. salt
• Mixer, electric
• 1 tsp. liquid butter flavoring
• 1 tsp. vanilla extract
• ½ tsp. almond extract
• 2 lbs. powdered sugar
• Container
• Skim milk or water (optional)
• 1 tsp. meringue powder (optional)

References

• LIVESTRONG.com MyPlate: Butter Cream Icing
• What's Cooking America: Butter Cream Icing-Butter Cream Icing 101; Peggy Weaver