Hi KDCRWS I don't know exact measurments but, if you put some iceing suger ( not sure what you call it over there) into a bowl and then just add butter and mix it untill it becomes creamey taste to see if you need to add more iceing sugar or more butter. You can add different flavours using drinking chocolate powder, or if you get them there drops of flavourings such as lemon, vanilla etc. Hope this helps it's not exact but it works for me.
thanks...I've done it this way but seems to melt really fast. my g-ma used to use shortning but lord u'd have a film in ur mouth after eating it....is there a happy medium?
It could be confectioners sugar, not really sure is that really fine, and can you use it for dusting cakes? If yes then I presume it's the same thing. The trick when doing it this way is to taste it as you go, that way you don't put too much butter or too much iceing sugar, it usually sticks well for me and using different flavourings and colourings you can change it to suit the person your making it for depending on their taste. Forgot to mention the colouring before but just put a couple of drops in at the end and beat like mad. should have said, best kept in the fridge untill nearly ready to eat especially if the weathers hot.
Down here we just say powdered sugar. Think it will hold together better now in cooler weather. thanks for the tips!
Buttercream Icing 1/4 Cup butter or margarine 1/4 Cup Crisco 1 lb. powderedsugar,sifted 1 tsp. vanilla 3 - 4 tsp. milk dash of salt Combine all together in a bowl, and beat well with a mixer. Too thick add TINY amount of milk, too thin add more powdered sugar. This is the recipe I always use and it's good. I will also add this, if you are making a cake like strawberry or orange cake, I add the juice (orange juice, strawberry juice) instead of the milk. It adds more flavor and the purpose of the milk is to water it down anyway.
Quote:That sounds like the Happy medium!!! THank U! Making sugar cookies with kids soon so will try out ur recipe! Thanks again
