Cake Decorating Liquid Whitening Recipe

List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"

2/3 cup + 1/4 cup water, divided
1/4 cup meringue powder

Select product: Meringue Powder, 16 oz.
3/4 teaspoon salt
12 cups (about 3 pounds) sifted powdered sugar (confectioners' sugar), divided
1 1/4 cups solid vegetable shortening, cut into 1-inch pieces
3 tablespoons light corn syrup
3/4 teaspoon vanilla extract

Select product: Imitation Clear Vanilla Flavor Extract, 8 oz.
1/2 teaspoon almond extract

Select product: Imitation Almond Extract, 2 oz.
1/2 teaspoon butter flavoring

Select product: Clear Imitation Butter Flavoring Extract, 8 oz.

Tools

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Electric hand mixer or stand mixer
Spatula

Select product: Versa-Tools Silicone Spread and Scrape Universal Spatula for Cooking and Baking
Measuring cups

Click To Mark Complete

Notes:

Measuring the powdered sugar carefully is important to achieve the right texture for this recipe. Each cup of powdered sugar should weigh about 4 ounces. If the powdered sugar is packed tightly into the measuring cup, the frosting may have a drier consistency.
The all shortening "buttercream" allows for the purest of white color which is the perfect base for any color. Butter can tint the frosting yellow, making it more difficult to match colors.
To store: Frosting should be stored in an airtight container in the refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring back to room temperature and re-whip before using.
Frosted cakes can be stored at room temperature for two to three days.
To color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.

How To

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