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Buttercream is a luscious frosting, but if you are making your own wedding cake I would not suggest using it. Why?

Buttercream has alot of butter (duh!) and if you use it you must keep it refrigerated until just before the reception unless the building is very cool. While confectioners icing made with crisco is not as delicious, it is temperature friendly and you can set the cake up and not worry about it. In fact, you could set the whole thing up in the reception hall the night before the ceremony, and only check on it to make sure everything was still o.k. and your best friend’s cousin’s nephew didn’t run his hot wheels cars through it.

The confectioner’s frosting is also easy to decorate with, takes colors well, and holds it’s shape. Again, you can make your own wedding cake but you really aren’t going to want to take a lot of chances with it.

The best icing recipe I have found for wedding cakes is this one:

1 c crisco

1 tsp clear vanilla extract

1/2 tsp butter extract

1/4 tsp almond

1 lb confectioners

2 tbs cream

Mix the crisco and flavorings. Add the confectioners one cup at a time. Stop to scrape sides and bottom of bowl once in awhile. When all the sugar is mixed in the icing will be dry looking. Add cream, a little at a time, until you achieve the correct consistency. You want it to be slightly stiff.

3 cups

You can vary the flavors easily by adjusting the flavorings. Remember that if the flavoring has a color to it the frosting will not be totally white.

Review

Wedding Cakes Part 1

Wedding Cakes Part 2

Wedding Cakes Part 3

Wedding Cakes Part 4

Post from: Baking Delights