What’s better than a classic?
Because I’ve been enjoying decorating cakes lately I thought I’d share my recipe for buttercream icing and yummy vanilla cake!
Buttercream Icing Ingredients:
- 1 cup vegetable shortening
- 6-10 tbsp water
- 1/2 tsp flavour extract of choice*
- 4 cups icing sugar
*tip: try adding a unique flavour to your buttercream like cheesecake or cherry!
Using a stand mixer cream vegetable shortening. Add in water – 6 tbsp for thick consistency icing (good for making roses) or 8-10 tbsp for medium to thin consistency icing. Add flavour of your choice and blend until combined. Sift in icing sugar and beat on medium speed until icing becomes creamy.
Vanilla Cake Ingredients:
- 2 cups Robin Hood gluten-free flour blend
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 cup 2% milk
- 1/3 cup vegetable oil
- 2 eggs plus 1 egg white
- 2 tsp vanilla extract
Preheat oven to 350ºF. Spray two 8 inch pans and set aside.
In a large bowl whisk together flour, baking powder, salt and sugar. Add milk, vegetable oil, eggs and vanilla extract. Using a stand mixer or hand-held mixer beat on low speed for one minute and then medium speed until batter is smooth. Divide batter between pans and bake for 35 minutes or until a toothpick inserted into the cake comes out clean.