Friday, May 22, 2009


Butter Cream frosting

I have had a few requests this week for my icing recipe. This is tried and true and has been altered from Wilton's recipe to be both delicious and appropriate for some decorating. I learned a lot of pastry chef add lemon extract as a hidden flavor to liven up icing, it sure makes a difference. Due to using all butter and real yummy vanilla this icing is not pure white but is so delicious no one will even care that it is a creamy white color. If pure white is desired replace butter with shortening (not nearly as yummy) Enjoy and if you have any questions let me know.

Summer's Best Ever Butter Cream Frosting

2 cubes real butter
1 tsp. vanilla extract
1/2 tsp. lemon extract (my fav part very understated and refreshing)
1/2 tsp. salt
1 pound (4 cups) powdered sugar
5 tbs. water
( more or less water may be added depending on how dry/damp the weather is)

Cream butter, extracts, salt, and water (start with 4 tbs.)Gradually add powdered sugar. Mix until light and fluffy. At this point the icing should be medium/thin consistency. Add additional 1 tbs. water if needed to thin icing for ease in frosting.

1 comment:

Anonymous said...

Hi Summer, thanks for posting. I was wondering what do you mean by "2 cubes" of butter? Is it 1 cup?
I live in Canada and we only have either butter sticks or packages of 500 gr (2 cups).