For Paula and Amanda...

My daughter, Paula, is used to me making all the birthday cakes for her family. Well, this year they live in Hawaii, and it's a little difficult for me to ship a birthday cake there. We have been corresponding on the phone and through email, as she is attempting to decorate the first birthday cake for one of her girls. My daughter-in-law, Amanda is in Connecticut and we have also been communicating via email about a birthday cake she is making for another granddaughter, who just happens to have her birthday on the same day as the oldest granddaughter in Hawaii, just a year later. So, because Paula just took Lexi to see Toy Story 3, she is attempting to make a cake with Jessie from Toy Story on it. Lucy is into princesses this year, so Amanda is making a princess doll cake for her party on Saturday. I will be excited to see the final results of both cakes. So you won't have to hunt all over my blog for the buttercream recipe, I am reprinting it. This is the size recipe I use most of the time because I usually need more icing. It will ice and decorate a 1/2 sheet cake nicely. 

Buttercream Icing

2 cups Crisco shortening

1 cup softened salted butter (2 cubes)

Butter vanilla

3/4 t. salt

12 cups sifted powdered sugar (measure after sifting)

5/8 - 3/4 cup heavy whipping cream

You need a heavy mixer (like a Kitchenaid) to make this recipe. Beat the Crisco and butter together with the salt and butter vanilla with the flat beater on your mixer for about 5-10 minutes until light and fluffy. (Using the flat beater instead of the wire whisk will keep your icing smoother and without air bubbles.) Gradually add about 4 cups of the sifted powdered sugar at a time, making sure it is completely mixed before adding more. As I do this, I usually cover the bowl with a kitchen towel to avoid getting sugar everywhere. I have learned that from experience. After all the sugar is added, gradually add the cream a little at a time, beating slowly until nice and fluffy. Start out with the smaller amount, and add more to make the proper consistency you need. Use less for a nice crusting buttercream or making decorations and more for a "whipped cream" consistency. When making chocolate buttercream, add the desired amount of cocoa along with the sugar and a bit more cream. You may also add a small amount of corn syrup. If I am icing the entire cake in chocolate buttercream, I will sometimes use all salted butter in the recipe instead of Crisco. If you do this, make sure you decrease the amount of salt to 1/4 tsp. 

Happy decorating, Paula and Amanda, and anyone else reading my blog!! ...and happy bithday Lexi and Lucy!!!