Sculptable Frosting

[Granny Smith]

Sculptable Frosting

1/2 cup unsalted butter, softened to room temperature
1 tablespoon heavy cream
1/4 teaspoon real vanilla extract
3-4 cups confectioner’s sugar
Food coloring gels (I use Americolor)
Sculpting Tools – small rolling pin, small paintbrush, nesting circle and flower shape fondant/small cookie cutters, butter knife, waxed paper, standing mixer with paddle attachment

Beat butter & cream in mixer until smooth. Adding a cup at a time, blend in the confectioner’s sugar to create a dough consistency. Add vanilla and beat to combine.

Scoop out frosting to form a mound of “dough” (roughly 1lb):

Separate frosting into portions for various colors desired and, using a single drop of color at a time, knead food coloring gel into frosting until color desired is achieved. If frosting seems sticky, add a small amount of confectioner’s sugar until smooth.

Dust a sheet of waxed paper with confectioner’s sugar and get ready to start sculpting!

That's just the recipe. Go to the link for instructions for some extremely cute ideas for using it.

thedecoratedcookie.com/2012/05/guest-post-sculptable-frosting-by-cheryl-of-sew-can-do/

[Sheila]

Gonna have to try this I make my own fondant this will be a nice alternative.

[Granny Smith]

I must have your fondant recipe! (Please, please, please)

[Valerie]

Sounds a lot tastier than the gum paste they use sometimes for sculpting. I guess fondant has pretty much taken the place of gum paste now, though. This is probably easier than fondant, I would think.

Hey, do y'all think this stuff would keep for a while, like if you didn't need a whole pound at a time?

[Granny Smith]

I guess I didn't copy it, but it said it would keep a few days in a lidded container. I think it would keep even longer in a ziplock if you mashed the air out of it - at least a week longer than the expiration date on the cream. That's the only ingredient likely to go bad.

Or you could cut the recipe in half, maybe even quarters.