I've decided that I'm going to document all of my baking so that you guys can see it and stuff.
( Cake, buttercream roses, cupcakes )Buttercream frosting - Stiff consistency (3 cups)
1 cup solid white vegetable shortening
1 tsp flavour (Vanilla, Almond or Butter - make sure it is clear)
2 tbsp milk or water
1 lb icing sugar (4 cups)
1 tbsp meringue powder or 1 egg white
Pinch of salt (optional)
Cream shortening, flavour and milk/water. Add dry ingredients and mix until combined and creamy. For chocolate buttercream, add ¾ cup cocoa powder, and 1-2 tbsp. milk or water. Mix until well-blended. To get a thinner consistency, add 1-2 tsp of milk or water for every cup of frosting.
I use Wilton paste colouring to tint frosting, it doesn't change the consistency and is very concentrated.