Decorator Frosting
- Carbohydrate 74.6604127137479 g
- Cholesterol 6.87780967479322 mg
- Fat 11.6264275147263 g
- Fiber 0 g
- Protein 0.161315 g
- Saturated Fat 4.6979810100578 g
- Serving Size 1 1 Serving (92g)
- Sodium 2.79391666881273 mg
- Sugar 74.6604127137479 g
- Trans Fat 0.518709283967556 g
- Calories 397 calories
Step-by-step
- Combine all ingredients in a mixing bowl.
- Beat on low speed of electric mixer until well blended and very smooth.
Swapping all of the shortening for unsalted butter changes the structural integrity of this mixture entirely, yielding a softer spread that melts at room temperature rather than holding rigid pipe-work shapes. Achieving crisp floral edges and smooth borders requires the high melting point of hydrogenated vegetable fat, which traps air efficiently during mechanical whipping. Sift the confectioners' sugar before dumping it into the bowl to eliminate dense lumps that clog piping tips, and use an electric mixer on low speed to prevent a cloud of fine white dust from coating the kitchen counter. Freshly mixed batches hold their shape well, but leftovers behave differently after sitting in storage. Stored in an airtight container in the refrigerator for up to 48 hours, the fats solidify further, turning the medium into a dense block that requires thirty minutes at ambient temperature and a brief re-whipping to restore spreadability. While dairy milk introduces moisture, substituting almond milk or water alters neither the setting time nor the final shelf stability at room temperature. Testing the consistency involves pressing a spatula gently against the surface; properly beaten mixtures should hold a distinct peak without drooping.
