Basic Classic Buttrcream
10X powdered sugar - well sifted 6#
hot water 12 oz.
vanilla extract - clear vanilla 1 oz.
high-ratio shortening 2#
butter - softened 2#
egg whites - pasteurized 8 oz.
corn syrup 3 oz.
Method:
Sift powdered sugar until lump-free.
Add hot water and vanilla extract.
Mix to a stiff paste - if too stiff,
add a little more water.
Add butter and high-ratio shortening
to the above paste.
Using a paddle attachment, cream on
2nd speed until soft and light.
Scrape down bowl 2 or 3 times.
Remove the paddle and replace with a whip!
While whipping slowly add the egg whites.
Continue to whip until light and airy.
Add the corn syrup.
This will give a nice shine to the icing!
Optional: add additional water to thin icing if needed!!!
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