Birthdays are done and finished for this year, so now we can fully concentrate on Christmas!! Mind you, I’ve been busy crafting and decorating for Christmas for the past few weeks already, that is what has been keeping me busy. But, the end is in sight now, and then I will switch over to Christmas baking!

On a side note, if you want to follow along with our family’s “Elf on a Shelf” antics, please pop by The Baking Beauties Facebook page, where new pictures are posted daily. I love keeping in touch with you guys via Facebook, so please pop by and say “Hello”. 🙂

But first, I wanted to post this recipe. It is not my original recipe, I got it from CakeCentral.com. However, this icing was so great to work with, and everyone seemed to love how it tasted, so it is a recipe I want to be able to remember the next time we have a birthday. 🙂 I love this frosting because it gets a slight crust to it, so you can use a smooth, lintless cloth, or a paper towel, and put it up against the icing and smooth the icing out, without it sticking to the cloth or paper towel. So, I was able to achieve a smooth, fondant like look,without having fondant on the cake. Everyone loves the look of a fondant cake, but not the taste, and kids are no exception. I had kids asking for seconds, so I know this is a recipe I must keep on hand.

Yield: About 4 cups

Crusting Buttercream

Name: Crusting Buttercream
Prep time: 15 min
Total time: 15 min
Yield: About 4 cups
Cuisine: American
Ingredients: 2 lbs. sifted powdered sugar; 1/2 cup (or 1 stick) butter, softened.; 1-1/2 cups solid vegetable shortening; 2 tbsp. clear vanilla extract; 1/4 tsp. almond extract; 1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency

I love this frosting because it gets a slight crust to it, so you can use a smooth, lintless cloth, or a paper towel, and put it up against the icing and smooth the icing out, without it sticking to the cloth or paper towel.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

2 lbs. sifted powdered sugar
1/2 cup (or 1 stick) butter, softened.
1-1/2 cups solid vegetable shortening
2 tbsp. clear vanilla extract
1/4 tsp. almond extract
1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency

Instructions

Cream butter, shortening, and extracts until creamy and smooth. Gradually add powdered sugar and water. Mix thoroughly on medium speed for hand mixers, low speed for stand mixers, until smooth and creamy. Do not overmix or mix on high speed.

Divide the frosting into bowls and stir in your desired amount of colouring. I like to use gel color for best results.

Let set for 15 minutes before smoothing with a VIVA paper towel or lint-free dish towel.

Icing can be refrigerated for 2 weeks in an airtight container. Iced cake can sit at room temp. for 2-3 days.

Notes

1) For stiffer icing, use 1/4 cup of water instead of 1/3 cup.

If you live where it is humid, you can add 1-2 tbsp. meringue powder.

2) I added cocoa powder and brown gel colour to get the dark brown colour. I used pearl dust to give the lens some shine, and a clean paint brush dipped in vodka and a wee bit of blue gel colour to paint on the blue reflection in the magnifying glass lens.

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Comments

Cook It Allergy Free says

December 8, 2011 at 10:56 am

ooh! I love this buttercream recipe. And I am like you – sometimes I will just blog about a recipe so that I will not forget it for next time. And I am just getting started on my holiday baking as well now that i am done with the decorating! 😉

Michele B says

December 9, 2011 at 11:19 am

I know what you mean about a recipe that works well. My butter cream icing is similar to yours and I always get a lot of great comments on it. If you do want a great tasting fondant recipe, let me know…got a hold of it a couple years ago and now I won’t use anything else…they all taste chemically to me now. The best part is you can use any flavouring you want in it!

- Jeanine says
  
  December 12, 2011 at 9:05 am
  
  Sounds great! I’ve tried a few fondant recipes, but the kiddos aren’t sold on it. I’d love to try your recipes, one can never have too many recipes! 😉
  
- Rubi says
  
  January 22, 2013 at 10:37 am
  
  I’d love it if you would share your fondant recipe! The ones I have taste really awful so I try avoid making them at all costs!
  
  - Jeanine says
    
    January 22, 2013 at 10:40 am
    
    This recipe has gotten a lot of attention on the blog, and isn’t a bad tasting fondant, not like store-bought at all. Works beautifully though, like playing with play dough. 🙂 http://www.thebakingbeauties.com/2010/10/homemade-fondant-that-tastes-like-buttercream.html
    
- Heather says
  
  January 3, 2014 at 12:22 am
  
  Hi, would like to try your fondant recipe, if you don’t mind sharing?
  
  - Jeanine Friesen says
    
    January 13, 2014 at 3:29 pm
    
    Here it is: http://www.thebakingbeauties.com/2010/10/homemade-fondant-that-tastes-like-buttercream.html
    
chicgourmetbvi says

December 12, 2011 at 1:58 pm

i really love the new site it is very interactive, i will definitely try this recipe and let u know how it turns out on my side of the world in terms of temperature/ humidity.
cheers,
terri

- Jeanine says
  
  December 13, 2011 at 7:17 am
  
  Yes, the temperature & humidity can change things, let me know how it works for you!

Ingredients

Instructions

Notes

Comments

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