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Frosting & Glazes

Creamy Buttercream Frosting

Jeanette Owca Recipe shared by:
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This is enough frosting to frost an 8 inch layer cake. You will need more for decorating with flowers or ribbons.

  • Hands-On Time: 15 Minutes
  • Total Time: 2 Hours
  • Servings: 8 inch cake
  • Rating:

Ingredients

  • 4 cups confectioners sugar
  • 1 stick of butter softened
  • 1/2 cup shortening
  • 1 teaspoon of vanilla extract
  • 1/4 cup half and half
  • pinch of salt

Baking Instructions

  1. Cream butter and shortening until fluffy. Add confectioners sugar one cup at a time, beating well each time. Add vanilla and salt with half and half a little at a time. You may need to add more half and half depending on the consistancy you want. Beat on high until fluffy. Spread on cake.

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Tips

"Melted" Ice Cream Cone Cake

"Melted" Ice Cream Cone Cake

I am an amateur when it comes to baking, but the Duncan Hines Glaze was so easy to use! I created a "melting" ice cream cone cake for my daughter's 1st birthday. Frost your cake and chill it in the fridge. Following the warming instructions, ensure your glaze is a really smooth, syrupy, consistency. I covered the top of the cake to allow it to run gently over the sides. I also used the glaze to cover a molded rice crispy treat, adding a cone before it set. Result: a "melting" ice cream cone


Add fruit to Icing

Add fruit to Icing

The trick to adding fruit to icing is to make sure that the combined mixture is thick enough to spread. You can thicken fruit by gently bringing it to a boil in a pan. Next, combine 3 Tbsp. cornstarch with 1 Tbsp. water then whisk into boiling fruit mixture a little at a time. Be sure to bring it back to a boil to complete the thickening process. Cool completely before combining with frosting.





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