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"Buttercream" Frosting, Whipped I (P, TNT)
Source: Self
Serves: this makes a very large batch of icing... about 8-10 cups, enough to frost two 8"-10" cakes or one 12"x18" slab generously.

4 tbsp. meringue powder (see note at end)
1-1/2 cups granulated sugar
1/4 tsp. salt
1 cup very hot water
1kg icing sugar (2.2 lbs. powdered/confectioners' sugar)
1 lb. shortening
1/3 lb. white margarine (brick type, NOT soft)

Beat on high speed to a meringue first 4 ingredients.

Reduce to low and thoroughly blend in, one at a time, in order, rest of ingredients.

Poster's Notes: As a cake decorator/teacher for close to 30 years, this recipe has worked beautifully for any cake, and is particularly nice on carrot cake when cream cheese icing just won't do.

This has a soft consistency, but is good for piping borders, etc. and it tastes great without any flavouring, but you can add some if you want.

The icing does not need refrigeration as long as you keep it in a cool cupboard.

Meringue powder can be found in bakery supply departments and specialty stores. It can also be bought on-line.

Posted by Peggy Geromette

Nutritional Info Per Serving: N/A