<<NOTE FROM THE CHEF: THIS RECIPE WAS WRITTEN USING Imperial Brand MARGARINE. THIS BRAND HAS A MUCH HIGHER PERCENTAGE OF WATER AND LIQUID THAN NORMAL MARGARINE STICKS. USING REGULAR MARGARINE AND THE AMOUNT OF POWDERED SUGAR GIVEN WILL RESULT IN A VERY THICK ICING.>>
<< I WILL TRY TO FIX THIS RECIPE SOON. IF YOU WANT ANOTHER RECIPE OR WANT ME TO FIX THIS SOONER, FEEL FREE TO PM ME AND GIVE ME A SWIFT VIRTUAL KICK IN THE POSTERIOR.>>
This recipe makes a good frosting to spread on cakes, and is also good for piping letters, designs, and non-detailed drop flowers like hydrangeas. It is simple to throw together, and can be flavored easily by swapping the vanilla out for any other extract, or by swapping the milk for juice, coffee, or even liqueur. It isn't a pure white icing due to the butter and vanilla, so any food colorings added may be slightly off.
Equipment needed:
Bowl
Rubber Spatula
Sturdy wire whisk, or a stand or hand mixer
Dry measuring cup
1-tablespoon (15 ml.) measure
1-teaspoon (5 ml.) measure
1-cup (240 ml.) liquid measuring cup
Ingredients:
1 cup (1/2 lb. -- 227 grams) slightly softened Imperial Brand margarine
2 teaspoons (10 ml.) pure vanilla extract
3 1/2 cups powdered (confectioners') sugar (may need more, depending on the desired consistency. Start with 3 1/2 cups and add more if you want it thicker)
1 1/2 tablespoons (30 ml.) milk
Directions:
1. Beat the butter or margarine well until fluffy and light.
2. Add in about 1 cup of the powdered sugar, beat, and then beat in the vanilla.
3. Keep adding the rest of the powdered sugar about 1/2 cup at a time, alternating between sugar and splashes of milk, beating very well after each addition. Scrape down the bowl occasionally, too.
4. If making different colors, split the buttercream among several bowls, one bowl for each color that you are using. Add food coloring of your choice to each of the bowls and stir it in, using one spoon or small whisk for every different color or shade.
*Warning!* Be very careful when using food coloring -- the gels, the pastes, or the liquid, it doesn't matter -- it stains! Be cautious when adding it to the icing, as well, as a little goes a long way. If you want a very pale color, then try taking a poultry nail or toothpick, dipping just the tip into the coloring, and then stirring that into the icing using whichever pointy thing you used before you stir it in with the whisk or spoon.
<< I WILL TRY TO FIX THIS RECIPE SOON. IF YOU WANT ANOTHER RECIPE OR WANT ME TO FIX THIS SOONER, FEEL FREE TO PM ME AND GIVE ME A SWIFT VIRTUAL KICK IN THE POSTERIOR.>>
This recipe makes a good frosting to spread on cakes, and is also good for piping letters, designs, and non-detailed drop flowers like hydrangeas. It is simple to throw together, and can be flavored easily by swapping the vanilla out for any other extract, or by swapping the milk for juice, coffee, or even liqueur. It isn't a pure white icing due to the butter and vanilla, so any food colorings added may be slightly off.
Equipment needed:
Bowl
Rubber Spatula
Sturdy wire whisk, or a stand or hand mixer
Dry measuring cup
1-tablespoon (15 ml.) measure
1-teaspoon (5 ml.) measure
1-cup (240 ml.) liquid measuring cup
Ingredients:
1 cup (1/2 lb. -- 227 grams) slightly softened Imperial Brand margarine
2 teaspoons (10 ml.) pure vanilla extract
3 1/2 cups powdered (confectioners') sugar (may need more, depending on the desired consistency. Start with 3 1/2 cups and add more if you want it thicker)
1 1/2 tablespoons (30 ml.) milk
Directions:
1. Beat the butter or margarine well until fluffy and light.
2. Add in about 1 cup of the powdered sugar, beat, and then beat in the vanilla.
3. Keep adding the rest of the powdered sugar about 1/2 cup at a time, alternating between sugar and splashes of milk, beating very well after each addition. Scrape down the bowl occasionally, too.
4. If making different colors, split the buttercream among several bowls, one bowl for each color that you are using. Add food coloring of your choice to each of the bowls and stir it in, using one spoon or small whisk for every different color or shade.
*Warning!* Be very careful when using food coloring -- the gels, the pastes, or the liquid, it doesn't matter -- it stains! Be cautious when adding it to the icing, as well, as a little goes a long way. If you want a very pale color, then try taking a poultry nail or toothpick, dipping just the tip into the coloring, and then stirring that into the icing using whichever pointy thing you used before you stir it in with the whisk or spoon.
