If you worry that the warmth of your hands will melt your piped flowers, here's a recipe that will help you keep your cool. It's from Joshua John Russell and it's just the thing for novices — the (sans-butter) buttercream can stand up to higher temperatures, so your flowers stay happy and perky. Let's pipe!
Flower Piping Icing
Yield: Makes about 2½ pounds
- 2 cups (415 g) organic vegetable shortening
- 4 cups (480 g) confectioners’ sugar
- 2 teaspoons Madagascar bourbon vanilla
1. Place the shortening in a stand mixer fitted with the paddle attachment.
2. Cream on medium-high speed for about 1 minutes until smooth, scraping the bowl at 30 seconds.
3. Add half of the sugar and mix on low speed for about 1 minutes until incorporated and smooth, scraping the bowl at 30 seconds.
4. Add the remaining sugar and vanilla and mix on low speed until smooth.