Buttercream Recipe for Class Students
Buttercream Icing Vanilla
Containers
| Quantity | Container | Fill Ounces |
|---|---|---|
| 16 |
By the Ounce
|
1 |
Ingredients
| Weight (oz) | Ingredient |
|---|---|
| 2.30 |
Butter Salted Sweet Cream
|
| 0.72 |
Water Tap
|
| 11.49 |
Sugar Powdered Confectioners
|
| 1.01 |
Vegetable Shortening
|
| 0.43 |
Vanilla 3x Artificial Flavoring
|
| 16.00 | Appx Yield for all 7 ingredients |
Notes
1. Cream Butter and Shortening Until Light and Fluffy. 2. Add Vanilla, Anti Mold, and Anti Oxidant. 3. Add Alternating Amounts of Powdered Sugar and Hot Water. 4. Mix on LOW until creamy, fluffy, and fully combined. 5. Scrape the mixer bowl. 6. Mix another 3 minutes until blended. 7. Transfer to buttercream bucket. Place a layer of saran wrap across the top surface to prevent crusting. Securely attach the lid.
