The perfect Irish wedding cake

BUTTERCREAM ICING

(there will be extra icing left over)

• 1 cup unsalted butter, softened
• 1 tablespoon vegetable shortening
• 2 tablespoons whipping cream
• 2 teaspoons vanilla
• 6 cups sifted powdered sugar

Beat together butter, shortening, cream, vanilla and 3 cups powdered sugar in a bowl with electric mixer until very smooth. Continue beating while gradually adding remaining 3 cups powdered sugar, until icing is almost consistency of smooth peanut butter.

Use immediately, or the surface will crystallize. Ice sides of cake first, then top, making sure to use long, smooth strokes. Clean icing knife, dip it in clear water and pass it lightly over sides and top to give the icing a flawlessly smooth surface. Decorate with purchased trims.

 

 

 

 

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Nster.com