Mixing Directions for All Icing Recipes Above
Measure powdered sugar into mixing bowl.
Pour water, clear vanilla, near-colorless butter flavoring, and popcorn salt over powdered sugar and let sit for 1-2 minutes. After sugar has settled some, add one-third of the shortening.
Using the mixer's beater/paddle (not wire whip), begin mixing on low speed until blended then turn mixer to medium speed and mix for 1-2 minutes. If icing forms a ring around the top of the bowl, it needs more water. Add more water a tablespoon at a time until no ring forms. (Icing will soften more also when the remainder of the shortening is added.)
Scrape down bowl to remove any sugar residue on sides and bottom.
Start mixing again on medium speed and continue to mix until icing is smooth** (with absolutely no lumps).
TO TEST FOR LUMPS‚ with mixer off, run finger through icing to feel for lumps. If lumps are found, continue to mix until lumps are gone.**
It usually takes 2 or more minutes of mixing to achieve smooth icing, but mix as long as necessary during this stage to get the
Once the icing is smooth, add remaining two-thirds of shortening and beat at high speed for 2-3 minutes or until shorteningÂ is well mixed and volume has increased. If the icing is too firm for it's intended use, add more water a tablespoon at a time.
Do not overmix or icing will be soft and grainy.
NOTE: When removing finished icing from mixing bowl, be sure to avoid scraping any Ă˘â‚¬Ĺ"heavy residueĂ˘â‚¬Âť that may still be
on the bottom or sides of the bowl. This will be lumpy and clog the decorating tips.
* It may be necessary to increase or decrease the amount of water in the recipe depending on the relative humidity or the intended use of the icing. The icingÂ should be firm enough to create the intended decorations.
** Before the remainder of the shortening is added, the icing may be mixed as long as necessary to get rid of sugar lumps (with mixer off, run finger through icing to check for lumps). Once the remaining shortening is added, the friction from overmixing will breakdown (melt) the shortening and cause soft, grainy icing. Be sure to get rid of any lumps in the first mix.
ICING IS BEST FOR DECORATING WHEN MADE ONE OR TWO DAYS BEFORE USE. ICING MUST BE STORED
IN AIRTIGHT CONTAINERS. NO REFRIGERATION IS NECESSARY.