Butter Cream Icing
📜 Collection: John B. Collection | ✍️ Attribution: Fred Sanders of Detroit Mich. | 📂 Category: Sauces A classic, fluffy butter cream icing recipe originating from Fred Sanders of Detroit. Perfect for topping cakes and cupcakes with a rich, smooth finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 20 mins | 12 servings |
🔪 Key Equipment
- Mixing bowl
- Electric mixer
- Refrigerator
Ingredients
Icing Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Butter | Softened |
| 1/2 cup | Spry | Vegetable shortening |
| 3/4 cup | Milk | Scalded |
| 1 | Egg White | Unbeaten |
| 1 to 1 1/2 cups | Sugar | Granulated |
| 1 tsp | Vanilla | Pure extract |
Instructions
Step 1: Base Preparation
- Beat the 1 egg white, slowly add the 1 to 1 1/2 cups sugar, then add the 3/4 cup scalded milk a tablespoon at a time.
- Put the mixture in the refrigerator for 20 minutes until chilled.
Step 2: Combining and Whipping
- Cream together the 1/2 cup butter and 1/2 cup spry.
- Add the cooled milk and sugar mixture to the butter mixture a tablespoon at a time.
- Add the 1 tsp vanilla and beat until light and fluffy.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 3 days; re-whip before using.
Original Recipe Scan
