Birthdays are done and finished for this year, so now we can fully concentrate on Christmas!! Mind you, I’ve been busy crafting and decorating for Christmas for the past few weeks already, that is what has been keeping me busy. But, the end is in sight now, and then I will switch over to Christmas baking!
On a side note, if you want to follow along with our family’s “Elf on a Shelf” antics, please pop by The Baking Beauties Facebook page, where new pictures are posted daily. I love keeping in touch with you guys via Facebook, so please pop by and say “Hello”.
But first, I wanted to post this recipe. It is not my original recipe, I got it from CakeCentral.com. However, this icing was so great to work with, and everyone seemed to love how it tasted, so it is a recipe I want to be able to remember the next time we have a birthday. I love this frosting because it gets a slight crust to it, so you can use a smooth, lintless cloth, or a paper towel, and put it up against the icing and smooth the icing out, without it sticking to the cloth or paper towel. So, I was able to achieve a smooth, fondant like look,without having fondant on the cake. Everyone loves the look of a fondant cake, but not the taste, and kids are no exception. I had kids asking for seconds, so I know this is a recipe I must keep on hand.
- 2 lbs. sifted powdered sugar
- 1/2 cup (or 1 stick) butter, softened.
- 1-1/2 cups solid vegetable shortening
- 2 tbsp. clear vanilla extract
- 1/4 tsp. almond extract
- 1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency
- Cream butter, shortening, and extracts until creamy and smooth. Gradually add powdered sugar and water. Mix thoroughly on medium speed for hand mixers, low speed for stand mixers, until smooth and creamy. Do not overmix or mix on high speed.
- Divide the frosting into bowls and stir in your desired amount of colouring. I like to use gel color for best results.
- Let set for 15 minutes before smoothing with a VIVA paper towel or lint-free dish towel.
- Icing can be refrigerated for 2 weeks in an airtight container. Iced cake can sit at room temp. for 2-3 days.
- For stiffer icing, use 1/4 cup of water instead of 1/3 cup.
- If you live where it is humid, you can add 1-2 tbsp. meringue powder.
- I added cocoa powder and brown gel colour to get the dark brown colour. I used pearl dust to give the lens some shine, and a clean paint brush dipped in vodka and a wee bit of blue gel colour to paint on the blue reflection in the magnifying glass lens.