|Ice Carving 101|
|by Brenda R. Carlos|
Entering the dramatic world of ice carving has never been easier with this introductory guide.
Tip: Try buttercream icing for more results.
1 - 10 of 23 for crisco buttercream icing
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Mix shortening, flavoring, salt and buttercream flavor thoroughly together. ... as needed. This is decorator quality icing from a cake decorating class.
Mix cocoa and ... rack. Frost with buttercream icing. Cream shortening ... decorations can be made using a pastry bag, decorator tips and food coloring.
For white cake use 6 egg whites. Bake at 350 degrees approximately 45 minutes.
Cream butter and shortening well. Add vanilla. Gradually add powdered sugar, then add milk. Mix well. Can be stored in covered container in ...
Combine all and ... a more fluid icing, add 1 teaspoon Karo or corn syrup. ... works well when using decorator tips - such as when making a Wilton cake.
Beat for 5 minutes. Store airtight in the refrigerator. Keeps for months. If you want chocolate (or brown) frosting, add cocoa to taste.
Cream butter, sugar, eggs. Combine dry ingredients; blend in dry ingredients with liquid. Alternate. Pour into 2 (9 inch) round cake pans of ...
Beat Crisco until fluffy. Add ... milk. (May thin icing more if too ... teaspoon at the time. If using liquid food coloring, color icing before thinning.)
Whip above ingredients together. This must look airy and about double the quantity you started with. Using a hand mixer, this will take 15-20 ...
Beat meringue powder and water until foamy. Add Crisco, butter and ... well blended. Add powdered sugar and beat until creamy. Add flavorings and beat well.
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