Ingredients for Cake Decorator's Frosting
- 1/2 cup shortening
- 1/4 cup hot water
- 5 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon butter flavoring
- 1 teaspoon vanilla extract
- 1 cup unsalted butter
- tasteless food coloring paste
- 3 tablespoons unsweetened cocoa powder
- 3 teaspoons lemon extract
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How to Make Cake Decorator's Frosting
- Cream together 1 cup (2 sticks) of softened unsalted butter and 1/2 cup shortening using an electric mixer until light and fluffy.
- Add 1/4 teaspoon salt, 1 cup powdered sugar, and desired flavorings (e.g., 1 teaspoon vanilla extract). Mix until combined.
- Gradually add 1/4 cup water and 4 cups powdered sugar, alternating between the two, beating on medium speed until smooth after each addition. Scrape down the sides of the bowl as needed.
- Avoid high speed mixing to prevent air bubbles.
- For the cake top: Frost your cake layers using an offset spatula or knife.
- For Decorations: Add tasteless food coloring paste to portions of the frosting to create the desired colors.
- Pipe or create your decorations (roses, leaves, etc.) onto a parchment-lined cookie sheet.
- Gently cover the decorations with plastic wrap and freeze for up to 1 month.
- **Important:** When frosting a frozen cake, thaw the cake and decorations separately before decorating. Allowing colored decorations to thaw directly on the frosting will cause bleeding.
- Once thawed, place the decorations on the frosted cake.
- **Chocolate Variation:** Add 3 tablespoons unsweetened cocoa powder to the sugar mixture along with the vanilla extract.
- **Lemon Variation:** Omit the butter and vanilla extract. Add 3 teaspoons lemon extract instead.
- **Colored Frostings:** Use tasteless food coloring paste to achieve your desired color, mixing thoroughly after each addition.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
184g
Fat
24g
Carbs
15g
