Icing on the Cake

Snow White Butter Cream Icing

1. Ingredients

   • 2/3 cup + 3 tablespoons water, divided
   • 1/4 cup Meringue Powder
     Easy-Add Meringue Powder Add to shopping list Meringue Powder
   • 12 cups sifted confectioners' sugar, (about 3 lbs.) divided
   • 1 1/4 cups solid vegetable shortening
   • 3 tablespoons light corn syrup
   • 3/4 teaspoon salt
   • 3/4 teaspoon no-color almond extract
     Easy-Add no-color almond extract Add to shopping list no-color almond extract
   • 3/4 teaspoon clear vanilla extract
     Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
   • 1/2 teaspoon no-color butter flavor
     Easy-Add no-color butter flavor Add to shopping list no-color butter flavor

   Makes
   

   About 7 cups of icing. 

   
   

    Instructions:

   Step 1

   Stiff Consistency:
   In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

   Step 2 

   For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup. 

   Instructions: How to apply the Icing
    Coating a cake with butter cream frosting is the most common choice for decorators and may be the simplest method for how to apply icing on a cake. The frosting has a classic taste that almost everyone loves, and it's simpler and cleaner to work with than fondant or ganache.
   
   

   1. Set strips of parchment paper on a platter or cake board to keep the frosting area clean.
   2. Chill your cake layers in the refrigerator or freezer for 20 to 30 minutes so that they are firm.
   3. Cut any curves or domes from the top of the layers to make them even.
   4. Brush the cake free of crumbs, and dollop a generous amount of frosting on the top of the first cake layer with a flat spatula. If you prefer, you can use a pastry bag and thick frosting tip to apply the icing instead.
   5. Spread the frosting evenly. Top with the second chilled cake layer.
   6. Dollop more frosting on top of that layer, and spread.
   7. Repeat with more layers if necessary. Flip the topmost layer so that the smooth bottom will be the top of the cake.
   8. Apply a crumb coat to the cake.
   9. Let the crumb coat sit or chill for 15 to 20 minutes so that the butter cream stiffens slightly.
   10. Dip the clean flat spatula in hot water, and then wipe it dry with a dish towel. Dollop liberal amounts of frosting onto the top and sides of the cake, and then smooth with the warm spatula.

     Last but not least Enjoy :)