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Oh great food gurus... I need your HELP!

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  1. #1
    AnnetteG
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    Oh great food gurus... I need your HELP!

    I'll be undertaking the first of many birthday cakes for DD this weekend and I'm looking for a fabulous and yummy buttercream (or other) frosting for her cake. It doesn't have to do anything special... just be relatively easy to make, taste GOOD and spread easily. And it can have calories and fat up the wahzoo... its birthday cake after all!

    Thanks in advance, Ladies!!
    Proud Mommy of &


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  3. #2
    jow
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    This is what I use and you said it did not matter about calories, so don't get freaked out about the crisco.

    Wilton Buttercream Icing

    Courtesy of Wilton Industries, Inc. - used by Recipe Goldmine with permission.

    1 cup solid vegetable shortening
    1/2 teaspoon butter extract
    2 tablespoons milk
    4 cups sifted confectioners' sugar

    Cream shortening with electric mixer. Add butter extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has 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. Re-whip before using.


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    eli
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    This is SO delicious

    4 sticks of I can't believe it's Not butter spread, light
    2 cups Splenda
    1 package of fat free cream cheese
    2 tsp vanilla free extract
    fat free soy milk- 4TBS


    blend all ingredients til smooth and then don't put them anywhere near your delicious birthday cake.


    Lynn

    DD-9
    DS-7
    DS-born 4/25/10 (William Lukas)





  5. #4
    MissCookie
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    Annette I wish I had pictures to show you of Hazel's first cake. It was a disaster! Have I told you about it?


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    AnnetteG
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    Re: This is SO delicious

    Originally posted by mod-eli
    4 sticks of I can't believe it's Not butter spread, light
    2 cups Splenda
    1 package of fat free cream cheese
    2 tsp vanilla free extract
    fat free soy milk- 4TBS


    blend all ingredients til smooth and then don't put them anywhere near your delicious birthday cake.


    Yeah.... um... Lynnie Lou. I'll, uh, get right on that. MMMmmmm... sounds good.

    *cough*

    You are SUCH a card!

    And no, Stacy, I haven't heard about the first birthday cake! Do tell!
    Proud Mommy of &


  7. #6
    CathyNY
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    Cooking with Splenda--

    No offense to anyone here who loves artificial sweeteners, but I've rather cook with a natural ingredient.
    Cathy
    and Nicky, seven years old

    There are no shortcuts to any place worth going.
    --Beverly Sills


  8. #7
    GalaxyGirl
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    How about a yummy buttercream? Yum yum yum yum yum

    Makes enough for 1, 9-inch 4 layer cake plus decoration or enough icing for a 9x13 with decoration. For larger cakes you will need to double the batch (only if you have a 7qt or 12 qt mixer) or make several batches.

    2 cups Crisco Shortening
    1 stick butter, slightly soft but not mushy
    1/4 to 1/2 cup heavy cream
    2 tsp. clear vanilla
    2 pounds (8 cups) powdered sugar, sifted (measure, then sift)

    For 2 layers or 24 cupcakes:

    1 cup Crisco Shortening
    1/2 stick butter, slightly soft not mushy
    2 TBSPS (1/8) to 4 TBSPS (1/4 cup) heavy cream
    1 tsp. clear vanilla
    1 pound (4 cups) powdered sugar, sifted (measure than sift)

    For 1 layer or 12 cupcakes:

    1/2 cup Crisco Shortening
    1/4 stick butter, slightly soft not mushy
    1 TBSP to 2 TBSPS (1/8 cup) heavy cream
    1/2 tsp. clear vanilla
    1/2 pound (2 cups) powdered sugar, sifted (measure than sift)

    In your mixer bowl, beat the shortening until it's smooth, add the butter and cream together until smooth and light and fluffy. Add smaller amount of the heavy cream and the vanilla and mix well.

    Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.
    Janet (44), DH (44)
    Genevieve & Victoria 10/04
    via IVF#6 w/PGD
    +


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