Butter Cream's

Snow White Butter Cream

Ingredients:

2/3 cup + 3 tablespoons water, divided

1/4 cup Meringue Powder

12 cups sifted confectioners' sugar, (about 3 lbs.) divided

1 1/4 cups solid vegetable shortening

3 tablespoons light corn syrup

3/4 teaspoon salt

3/4 teaspoon no-color almond extract

3/4 teaspoon clear vanilla extract

1/2 teaspoon no-color butter flavor

Makes:

About 7 cups of icing.

Instructions:

step 1

Stiff Consistency:

In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 2

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

by:http://www.wilton.com/recipe/Snow-White-Buttercream-Icing

Key Lime Butter Cream

Ingredients:

2 cups Buttercream icing or white decorator icing

4 key limes grated

2 teaspoons lime juice

Makes:

About 2 cups.

Instructions:

step 1

In large bowl, combine buttercream, lime zest and juice. Beat with mixer until incorporated.

step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container.

by:http://www.wilton.com/recipe/Key-Lime-Buttercream-Icing

Lemon Butter Cream

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup butter softened

2 tablespoons lemon juice

1 teaspoon lemon zest

4 cups (approx. 1 lb.) confectioner's sugar sifted

Additional lemon juice or milk (optional)

Makes:

About 3 cups.

Instructions:

step 1

In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

by:http://www.wilton.com/recipe/Lemon-Buttercream-Icing