What is the best tasting icing recipe for frosting a wedding cake?
You can’t go wrong with buttercream icing. Here’s Wilton’s recipe. You can go to wilton.com to get hints on how many cups of icing you need for different sized cakes, also how many cups of batter, etc. I find it very useful. I put the info on the back of my buttercream recipe card. Note: This calls for ½ butter and ½ shortening, but if you’re tinting the frosting (so it’s not totally white) you can use all butter. Buttercream Icing ½ c. shortening ½ c. butter 1 t. vanilla 4 c. powdered sugar (approx. 1 lb) 2 T. milk Cream butter & shortening with mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar had been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip
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