Decorating–the fun part right? Not usually for me, because my frosting is usually buttercream-made with all butter, which tastes great, but is a greasy, slimy mess. This time, I was not going to deal with that. My aunt, the master baker of the family is very patient answering my questions like “Do I use unsalted or salted butter?” She found me a killer recipe for decorator buttercream. It was actually fun to ice my King Cupcakes.
2 sticks salted butter (at room temp)
1 white crisco stick –don’t try to use just butter flavored and skip the butter-flavored Crisco–trust me
cream butter first and then and crisco and blend together till smooth and fluffy.
Add 1 T of vanilla (I used regular and my frosting was still very white–use clear vanilla for a whiter look)
Add 2 lbs of powdered sugar slowly while blending–then add milk to desired consistency a teaspoon at a time
Whip it for 5 minutes until it gets light and fluffy
Put a damp paper towel over the icing that you are not using–I guess this can be made and sealed in fridge up to 2 days before–I didn’t try that trick.
The doubled recipe iced 95 cupcakes using a start tip with abut a tablespoon of frosting left over.