I started taking a Wilton Cake Decorating course at Hobby Lobby and finished my first cake this week. It was a little rushed and not as detailed oriented as I would like but I got a good grasp of the basics.. Below you'll find a recipe for icing that will last out of the fridge for a month !
Butter Cream Icing:
(this is for stiff consistency you will need to add water)
1 Cup white vegetable shortening
1 Teaspoon of clear vanilla, almond, or butter flavour
8 Teaspoons of water (mix wet)
1 LB. pure cane confectioner's sugar
1 Tablespoon of Meringue Powder. (combine with dry)
The stiffness of this consistency would be for making flowers or petals. For Medium add 2 and 1/2 teaspoons (I added more) and for Thin add 5 teaspoons.
ENJOY!
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