by patriceinil » Sun May 05, 2019 11:41 pm
This recipe is a tried and true recipe from my friend’s father’s and uncle’s bakery in Chicago.
Bakery Buttercream Icing Recipe:
INGREDIENTS--- 1 POUND 4 OUNCES POWDERED SUGAR
(SIFTED)
10 OUNCES OF CRISCO (2 1/2 STICKS)
3 OUNCES BUTTER (6 TABLESPOONS)SOFTENED
PINCH OF SALT (OMIT IF USING SALTED
BUTTER)
CREAM ALL OF THE ABOVE UNTIL LIGHT
ADD 5 OUNCES OF EVAPORATED MILK
VANILLA TO TASTE (1-2 TABLESPOONS)
2 OUNCES OF PASTEURIZED EGG WHITES OR THE EQUIVALENT OF MERINGUE POWDER (For stabilization)
ADD SLOWLY TO THE CREAM MIXTURE
DON'T ADD ALL THE POWDERED SUGAR AT THE BEGINNING
TASTE IT FOR SWEETNESS BEFORE ADDING THE LIQUID. IF IT
IS TOO SWEET ADD MORE CRISCO AND BUTTER; A LITTLE AT A
TIME.
DON'T ADD ALL THE MILK AT ONE TIME; ADD IT SLOWLY
TO TO GET THE CONSISTENCY THAT YOU WANT.
THIS MAKES ENOUGH FOR A DOUBLE LAYER CAKE WITH
LEFTOVER ICING FOR DECORATING.
TO HALF THE RECIPE USE 10 OUNCES POWDERED SUGAR
1 1/4 STICK CRISCO
3 TABLESPOONS BUTTER
2 1/2 OUNCES EVAPORATED MILK
1 TABLESPOON VANILLA
1 OUNCE PASTEURIZED EGG WHITES OR EQUIVALENT OF MERINGUE POWDER
This recipe is a tried and true recipe from my friend’s father’s and uncle’s bakery in Chicago.
Bakery Buttercream Icing Recipe:
INGREDIENTS--- 1 POUND 4 OUNCES POWDERED SUGAR
(SIFTED)
10 OUNCES OF CRISCO (2 1/2 STICKS)
3 OUNCES BUTTER (6 TABLESPOONS)SOFTENED
PINCH OF SALT (OMIT IF USING SALTED
BUTTER)
CREAM ALL OF THE ABOVE UNTIL LIGHT
ADD 5 OUNCES OF EVAPORATED MILK
VANILLA TO TASTE (1-2 TABLESPOONS)
2 OUNCES OF PASTEURIZED EGG WHITES OR THE EQUIVALENT OF MERINGUE POWDER (For stabilization)
ADD SLOWLY TO THE CREAM MIXTURE
DON'T ADD ALL THE POWDERED SUGAR AT THE BEGINNING
TASTE IT FOR SWEETNESS BEFORE ADDING THE LIQUID. IF IT
IS TOO SWEET ADD MORE CRISCO AND BUTTER; A LITTLE AT A
TIME.
DON'T ADD ALL THE MILK AT ONE TIME; ADD IT SLOWLY
TO TO GET THE CONSISTENCY THAT YOU WANT.
THIS MAKES ENOUGH FOR A DOUBLE LAYER CAKE WITH
LEFTOVER ICING FOR DECORATING.
TO HALF THE RECIPE USE 10 OUNCES POWDERED SUGAR
1 1/4 STICK CRISCO
3 TABLESPOONS BUTTER
2 1/2 OUNCES EVAPORATED MILK
1 TABLESPOON VANILLA
1 OUNCE PASTEURIZED EGG WHITES OR EQUIVALENT OF MERINGUE POWDER