My Buttercream Icing Recipe

You will LOVE this icing!! The specific ingredients create a special taste. You will want to keep a little extra in the refrigerator to eat like candy!!!

Please review the hints below before making the frosting.

2 pounds confectionery sugar
1 cup Crisco
2 Tablespoons solid Blue Bonnet Margarine
1/8 teaspoon salt
1 1/2 teaspoons clear Wilton vanilla flavoring
1 1/2 teaspoons clear McCormick vanilla flavoring
1 1/2 teaspoons clear Happy Home vanilla flavoring
1/8 teaspoon clear Wilton butter flavoring
1/3 to 1/2 cup cool water

In a large bowl, beat on high with an electric mixer Crisco, margarine, salt, flavorings, and 1/3 cup cool water. Stir in 1 pound of the confectionery sugar. Beat on high with an electric mixer to cream. Stir in the other pound of confectionery sugar. If needed add one tablespoon of water at a time to obtain the texture you would like. Cream on high for about 5 minutes or more until you obtain a fluff, light, whip cream like texture.

Ummm Ummmm Good!!!!!

Hints:

If you do not have access the the specific flavors, just use your favorite vanilla flavoring.
Yes, different confectionery sugars taste and mix differently. I use Dixie Crystal, WalMart brand, and Domino’s. Domino’s sugar will require less water than the other two sugars.
Use a mixing bowl at least twice as the capacity of your ingredients to prevent icing from flying all over your kitchen.
Stir in the confectioner sugar before beating with an electric mixer to prevent your kitchen and yourself being covered with white powdered sugar!
The longer you beat with the electric mixer, the better the frosting as it gets lighter and fluffier.
Make this frosting up to one week a head of use and store in refrigerator. This allows the flavors to mellow.
To store this frosting, place into a plastic bag with a tight seal or other container. The trick for storage is to remove as much of the air out to prevent crusting. If using a container with a lid, place a piece of wax paper of plastic wrap over the icing and gently press to remove the air before sealing with a lid or heavy aluminum foil.

ENJOY!

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To learn more about easy cake decorating, check out my eBook at Smashwords How to Make a Wedding Cake Even if You Can’t Bake. You do not need Kindle or other equipment; you just need to be able to view on the internet!

Decadent Chocolate to Die for Cake and Frosting Recipe

Looking for a Valentine cake or birthday cake for a loved one or friend? No need for fancy decorations. Just swirl the frosting with a knife or spoon. The aroma of this cake and frosting is a chocolate lover’s dream!

Chocolate Frosting To Die For Recipe

1 pound confectionery powder sugar
1/3 cup plus 2 Tablespoons dry cocoa
1 1/2 sticks solid Blue Bonnet Margarine (allow to soften at room temperature)
3/4 teaspoon clear Wilton Vanilla
3/4 teaspoon clear Happy Home Vanilla
3/4 teaspoons clear McCormick Vanilla

Beat soften margarine and vanilla.

Stir in dry cocoa and powder sugar. Beat on high for several minutes. Scrap sides and bottom of the bowl often. If icing is too thick, add a teaspoon of cool water at a time to obtain the consistency who prefer. Beat until smooth.

Chocolate to Die For Cake

My easy recipe for chocolate cake. The combination of the two chocolate flavors plus the specific ingredients completely changes the taste of a box mix cake. A homemade taste from a box mix.

DOUBLE RECIPE:

1 box Betty Crocker Milk Chocolate Cake Mix
1 box Betty Crocker Devils Food or Chocolate Fudge Cake Mix
2 sticks solid Blue Bonnet Margarine
2 cups cold or cool water
6 large eggs
2 large egg whites

SINGLE RECIPE:
1 1/2 cups plus 3 Tablespoons Betty Crocker Milk Chocolate Cake Mix
1 1/2 cups plus 3 Tablespoons Betty Crocker Devils Food or Chocolate Fudge Cake Mix
1 stick solid Blue Bonnet Margarine
1 cup cold or cool water

3 large eggs
1 large egg whites

Preheat oven to 350 degrees.

Place the solid margarine into a microwavable container. Microwave on high for 30 seconds to 1 minute. Remove from microwave and add the cold water. Allow mixture to set until cool to the touch or at least lukewarm temperature. You can place the mixture into the freezer to 30 seconds or more to cool quicker.

DO NOT USE HOT WATER AND MARGARINE as this can create problems with your cake.

Add the 2 different flavors of Betty Crocker Cake mixes into a large bowl.

Add the cooled melted margarine and water to the cake mixes.

Stir the ingredients to blend the all the dry cake mix with the liquid.

Beat on high with an electrical mixer for 2 minutes scrapping sides and bottom of bowl.

Add the eggs to the mixture.

Beat on high an additional 2 minutes scrapping sides and bottom of bowl.

Pour mixture into prepared cake pans.

Bake at 350 degrees according to the time on the cake mix boxes.

A couple of ways to check the cake for completion of baking is to insert a toothpick or sharp knife into the center of the cake and remove. If no wet cake batter is on the toothpick or knife, the cake is done. Another way it to gently press the top of the cake with your fingers. If the cake springs back, it is ready to remove from the oven.

My Puppy Dog Cupcakes – How I Made Them

ITEMS NEEDED:Baked cupcakes
Large leaf decorating tube
Pastry bag
White frosting (works better if cold)
Large marshmallows
Miniature marshmallows
Miniature chocolate chipsInsert the large leaf decorating tube into the pastry bag. Cut off the end to expose the end of the decorating tube. Fill the pastry bag 1/2 to 3/4 of the way full of white frosting.

Using the prepared pastry bag, squeeze frosting onto the top of a cupcake.
Place a large marshmallow onto the center of a cupcake
Dab a little frosting onto a miniature marshmallow and adhere to the large marshmallow.

You will use a squeeze and pull motion with the pastry bag and leaf decorating tube to create fluffy fur. Touch the tube against the miniature marshmallow and squeeze and pull away to create fur. Repeat until nose area is covered in icing. Do the same for the large marshmallow.

Place a miniature chocolate chip into the frosting covering the miniature marshmallow. Place two miniature chocolate chips just above the miniature marshmallows to create eyes. Make sure the flat side of the chocolate chip is facing outward.

Continue the squeeze and pull motion of the pastry bag to create fur over the large marshmallow and cupcake.

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My Buttercream Icing Recipe

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Decadent Chocolate to Die for Cake and Frosting Recipe

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My Puppy Dog Cupcakes – How I Made Them

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