Bakery Buttercream Icing

[patriceinil]

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

[Farmfresh]

Thanks for posting this... I know it will come in handy.

[patriceinil]

You’re welcome, you can skip the egg whites or meringue powder but it will get soft in the heat.

[dizzy]

It's similar to the recipe that I use.