Buttercream Icing, Royal Icing and Fondant

Ingredients

Buttercream icing

• ½ cup solid vegetable shortening – (125ml)
• ½ cup butter, softened – (125ml)
• 1 teaspoon clear vanilla extract – (5ml)
• 4 cups confectioners’ sugar, sifted (approximately 1 pound) – (1000ml)
• 2 tablespoons milk – (30ml)

Directions

1. In a bowl, cream together the shortening and butter with an electric mixer.  Add vanilla.  One cup at a time, gradually add sugar, beating well on medium speed. Scrape bowl often.  When fully mixed, the icing will appear dry.  Add milk and beat until light and fluffy.  Cover bowl with towel to keep it moist until ready to use.  Refrigerated is best (icing can be stored up to 2 weeks in an air-tight container).  Rewhip before using.

Yields 3 cups

Ingredients

Royal Icing

• 3 tablespoons meringue powder – (45ml)
• 1 pound (4 cups) confectioners’ sugar – (1000ml)
• 6 tablespoons warm water – (90ml)

Directions

1. In a bowl, beat, at high speed, meringue powder, and confectioners ’ sugar and warm water with an electric mixer until peaks form (approximately 10-12 minutes).  Note:  the less water used the stiffer the icing for decorating.  Cover with a damp towel until ready to use.

Yields 3 cups

Ingredients

Fondant

• 6 cups confectioners’ sugar, sifted – (1500ml)
• ½ cup water (4 ounces) – (125ml)
• 2 tablespoons white corn syrup – (30ml)
• 1 teaspoon almond extract – (5mL)
• Icing colours (optional)

Directions

1. In a bowl, combine water and corn syrup and add to saucepan with sugar already in it.  Stir over low heat until well-mixed and heated to 92 degrees Fahrenheit.  The liquid should be thin enough to be poured but thick enough so that it doesn’t run off the cake.  Stir in extract and colour.

Yield:  4 cups (enough to cover a 10 inch round cake)