How to Make Whipped Icing Butter Cream for Birthday Cakes

http://www.youtube.com/watch?v=Y8vmIcBXPqQ&feature=related

Ingredients:

- Egg Whites
- Granulated Sugar
- Butter & Shortening
- Powdered Sugar
- Salt
- Vanilla

Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes.


1. Dissolve the sugar into Egg Whites in the double boiler in medium heat until no granulated sugar left.

2.  Take the Egg White and Sugar Mixture put it in the mixing bowl and whip to medium stiff peaks and cool.

3. Put the Butter and Powered Sugar in another the bowl and creamed until smooth and no lumps of butter left.

4. Slowly add in Shortening and mix.

5. Slowly add Butter Mixture (4) to the Egg Whites (2)

6. Finally, add in Vanilla for flavor

Super Stabilized Whipped Cream 2 cups

1 ts Unflavored gelatin 4 ts Cold water 1 c Heavy whipping cream 1 Tbsp Powdered sugar a pinch of salt 1/2 ts Clear vanilla extract

Chill mixing bowl for at least 15 minutes in freezer.

 Combine gelatin and cold water in small saucepan. Let stand until thick.

Place over low heat, stirring constantly, just until gelatin dissolves.  Remove from heat and cool, do not let set

Beat cream, piping gel, sugar, and vanilla until stiff peaks form.

While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

Keep refrigerated.