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  • Buttercream Icing Recipe
Our Buttercream Icing recipe is perfect for spreading or decorating. Follow these instructions to make it the ideal consistency you need. 
Ingredients: 

1/2 cup solid vegetable shortening  
1/2 cup (1 stick) butter or margarine softened  
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)  
2 tablespoons milk  or water
Makes: 
About 3 cups of icing.  

Instructions: 
Step 1 
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 
Step 2 
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. 
Step 3 
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. 
Step 4 
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.


  • Candy Centers:
Directions: Easy Cream Center: 1 lb. Dry Fondant, 2 tablespoons Milk or Whipping Cream, 6 tablespoons Butter or Margarine.  Warm liquid and butter on stove top. Stir the Dry Fondant into the mixture, then knead with your hands. Flavor and color as desired.

You can also make Ohio Buckeye Candies:
1 jar peanut butter
1 stick of butter (optional, depending on how soft peanut butter you are using is)
1 lb. dry candy fondant
1 lb. milk chocolate coating (or color of your choice)
Candy Cups (if desired, size 4 or 5 works best, depending on how large they are rolled.)

Will make approx. 6 dozen

Mix peanut butter, butter, and candy fondant together. Roll into approx. 1 inch balls. Dip in melted milk chocolate coating, leaving just the top without chocolate. Dry on wax paper or put into candy cup for decoration and easy handling.

  • Royal Icing
Great for making royal icing flowers as decorations!

3 tablespoons meringue powder
4 cups sifted confectioners’ sugar
6 tablespoons water

Beat all ingredients at low speed for 7-10 mins, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.