Liz Larson

Piped on icing techniques. 25 year Commercial Cake Decorator and instructor provides step by step visual of cake decorating processes, tips , and tools as well as products. Liz teaches how to properly construct the cake for stability and delivery, sharing tried and true methods. These videos are a fun mix of Food, Technique and Artist Flare.

Royal Icing




3 eggs whites room temperature

1 pound powdered sugar (confectioners)

1 teaspoon cream of tarter




Combine ingredients, beat at high speed 7-10 minutes.

Dries quickly-keep covered.

DECORATING BUTTERCREAM




2 CUP SHORTENING (SWEETEX)



1 CUP MILK (CANNED MILK IS GOOD)



2 TSP VANILLA



1 TSP. ALMOND EXTRACT



½ TSP.BUTTER FLAVORING



3 LB. POWDERED SUGAR



2 tsp. salt




Mix together and beat 10 minutes until light and fluffy



Will keep in refrigerator for about 2 wks. Is enough




To ice and decorate an 8 or 9 inch double layer cake.



You can cut the recipe in half if you don't need that much.




In this video I am using Pastry Pride Whip Topping. It can be found at

most restaurant supply stores and Cake decorating supply stores. Riches

Better Cream is also a good option. Liz Larson, Jacobson68, the art of frosting, theartoffrosting.blogspot.com Show less