Viva Paper Towel Method

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Permalink Reply by Donna Voelker on May 10, 2010 at 10:34am

Tiffany, this is by far the best recipe for buttercream icing I know of.
2 c. high ratio shortening
2 tsp. flavor (vanilla, butter, or your fav.)
6-10 tbsp (or more depending on the stifness you want)
2 lb confectioners sugar ( approx. 8 c. )
2 tbsp. Meringue Powder (Wiltons)
pinch of salt ( optional)

this is great and works well with the Viva paper towels, its so smooth it looks like fondant.

Enjoy, Donna

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Permalink Reply by jeri c on May 11, 2010 at 2:04am

Sharons DVD is Perfecting the Art of Buttercream. She shows how to make the buttercream and her tips on icing your cakes. Very informative. I don't use her buttercream recipe because I like mine but love her methods.

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Permalink Reply by Tiffany Wiegel on May 17, 2010 at 3:17pm

Donna, you said 6 - 10 tbsp of something to do with the stiffness but you didn't say what ingredient it's for... is it water? Just curious, thanks.

Donna Voelker said:

Tiffany, this is by far the best recipe for buttercream icing I know of.
2 c. high ratio shortening
2 tsp. flavor (vanilla, butter, or your fav.)
6-10 tbsp (or more depending on the stifness you want)
2 lb confectioners sugar ( approx. 8 c. )
2 tbsp. Meringue Powder (Wiltons)
pinch of salt ( optional)

this is great and works well with the Viva paper towels, its so smooth it looks like fondant.

Enjoy, Donna

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Permalink Reply by Donna Voelker on May 17, 2010 at 6:41pm

OMG what a nuthead I am...6-8tbsp of half and half. I use this instead of water because it maks it tate so much better. Hope you enjoy this...now that you have the recipe.

Donna Voelker said:

Tiffany, this is by far the best recipe for buttercream icing I know of.
2 c. high ratio shortening
2 tsp. flavor (vanilla, butter, or your fav.)
6-10 tbsp (or more depending on the stifness you want)
2 lb confectioners sugar ( approx. 8 c. )
2 tbsp. Meringue Powder (Wiltons)
pinch of salt ( optional)

this is great and works well with the Viva paper towels, its so smooth it looks like fondant.

Enjoy, Donna

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Permalink Reply by Margie Downs on February 6, 2011 at 2:42pm

I am just wondering if this has to be refrigerated since you are using the half and half?

Donna Voelker said:

Tiffany, this is by far the best recipe for buttercream icing I know of.
2 c. high ratio shortening
2 tsp. flavor (vanilla, butter, or your fav.)
6-10 tbsp (or more depending on the stifness you want)
2 lb confectioners sugar ( approx. 8 c. )
2 tbsp. Meringue Powder (Wiltons)
pinch of salt ( optional)

this is great and works well with the Viva paper towels, its so smooth it looks like fondant.

Enjoy, Donna

• ▶ Reply

Permalink Reply by Larissa on February 15, 2011 at 12:14am

The recipe I use it works great I got this recipe when I had my 1st cake class.

1 1/4 cup crisco

dash of salt

1/2 cup cold water ( warm in winter)

1 tsp clear vanilla

2 lbs. powdered sugar (c&h works best)

 

Mix with mixer for 5 to 6 minutes

add a little water at a time if it's to stiff.

 

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Permalink Reply by Deah on February 15, 2011 at 9:07am

Margie, I don't remember all the science stuff behind it but the sugar acts as a preservative for the dairy so spoilage isn't an issue. 

Margie Downs said:

I am just wondering if this has to be refrigerated since you are using the half and half?

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Permalink Reply by Diane Shavkin on February 15, 2011 at 7:43pm

Go to the Wilton site and use their buttercream recipe.  It is a good, basic recipe.

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Permalink Reply by Kathy Kmonk on February 15, 2011 at 8:08pm

I have never had Serious Cakes' recipe for buttercream become rock hard nor does it get hard enough to crack. It just crusts enough to allow you to smooth it using a Viva paper towel.

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