Russian Icing Buttercream Recipe

Russian Tip Buttercream

(Makes 2 cups)

(This recipe is not in the cookbook)

¾ cup butter (taken right out of the refrigerator)

3 tablespoons glucose (found in cake decorating stores)

6 tablespoons cream

3 tablespoons cornstarch

1 teaspoon vanilla flavoring

4 cups icing sugar (powdered sugar)

Directions

1) In a medium mixing bowl beat together the butter and glucose with an electric mixer. Beat for 1 minute.

2) Add cream and cornstarch and beat again.

3) Add the flavoring and icing sugar and beat until icing forms.

Note: This icing to get too soft in a warm room, cover the tip with plastic wrap and refrigerate the icing bag for 15 minutes.

This icing stores well in a plastic bag for 1 week. It can also be frozen for 2 months in a plastic bag or airtight container. You may have to beat it again after storage.

I

This tip has such fine opening that I mixed 3/4 cup of icing with 2 drops of water to make it just a tiny bit thinner. It worked really well.

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