Crusting Buttercream Cake Decorators Frosting Recipes

Steps:

• Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
• Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

Steps:

• Use mixer (automatic mixer works best)Paddle attachment. Add Hi-Ration shortening in to mixing bowl. heat the creamer in the microwave 'til hot (not boiling - and cream it into the hi-ratio before adding the rest of the ingredients cream until completely mixed.
• slowly add remaining ingredients. Whip until fluffy as long as needed, some people will whip this up to 10 minutes or more with an automatic mixer and just let it sit and do its thing until fluffy.
• The cornstarch in allows for this to be dry to the touch, but it isn't quite as stiff as it is with meringue.

Steps:

• In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
• Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
• Divide the frosting and add gel food coloring as desired.
• Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
• Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
• Enjoy!

Steps:

• Cream butter and shortening then add vanilla.
• Add sugar a cup at a time beating on medium speed.
• Add milk 1 Tbls. at a time and beat on high until completely blended.
• TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.

Steps:

• Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the vanilla, salt and enough milk to achieve spreading consistency. , Place 1/4 cup frosting each in three small bowls; tint one blue, one yellow and one green. Set aside 2-1/4 cups of remaining frosting for basket weave decoration and shell border. Spread remaining frosting between layers and over top and sides of cake., To decorate, cut a small hole in the corner of pastry or plastic bag; insert medium basket weave tip. Fill the bag with reserved white frosting. Decorate sides of cake using basket weave pattern (see diagrams at right). Change to medium star tip to pipe shell border along bottom and top edges of cake., For writing, use medium round tip and blue frosting to pipe desired greeting off-center on top of cake. Use medium round tip and green frosting to pipe vines around writing. Switch to medium leaf tip to pipe green leaves along vines. Use small flower tip to pipe yellow and blue flowers along vines. Leftover frosting can be frozen for up to 3 months.