HIGH HUMIDITY BUTTERCREAM ICING
½ cup vegetable shortening (copha is white in colour)
½ cup butter softened
1 teaspoon clear vanilla extract
4 cups pure icing sugar
2 tablespoons milk
2 tablespoons cornflour
In a large bowl beat shortening and butter with electric mixer until light and fluffy
Add vanilla, mix well. Gradually add sugar, one a cup at a time,beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar mixture has been mixed in, icing will appear dry. In a small bowl, combine milk and cornflour, stir until cornflour is dissolves. Add to icing mixture, beat at medium speed until light and fluffy.
Keep icing covered with damp cloth until ready to use.
FOR BEST RESULTS KEEP ICING IN BOWL IN REFRIGERATOR WHEN NOT IN USE.
Refrigerated in an air tight container, this icing can be stored for 2 weeks re whip before using makes about 3 cups.
Posted by Adelaide Bear
Hierdie resep gebruik ek in Australia. En dit hou “shape” Letha Thomas is een vandie judges vir ” Queensland Cake Decorators”
