Some of McCall's favourite recipes and tips are here for you to try.

To Print Recipes:
To print this page, select print from the File menu in your browser. ( To print faster, choose the option to "Not Print Backgrounds".)

Quick Buttercream
-	Imperial	Metric
Dry Fondant	1 lb	450 gm
Water	3 tblsp	45 ml
Unsalted Butter	1 lb	450 gm
Vanilla	1/2 tsp	5 ml

Method - Speed 2

Mix dry fondant and water in a bowl. Use flat beater on mixer. Add fondant gradually while mixing.

Approximate time 12 minutes on second speed.

If you like the icing white ­ use McCall's High Ratio Shortening instead of butter.

Cream Cheese Icing
-	Imperial	Metric
Regular Kraft Cream Cheese	10 oz	300 gm
Dry Fondant	14 oz	400 gm
High Ratio Shortening	7 oz	200 gm

Method

Use flat beater on mixer. Cream cheese while adding dry fondant.

Mix till smooth and add H.R.Shortening. Mix until smooth and light.

Approximate time 10 - 12 minutes on second speed.

R>

Buttercream 1-2-3.
-	Imperial	Metric
Meringue Powder	3 tbsp	20 gm
Water	1/2 cup	130 gm
Icing Sugar	3 cups	400 gm
Sweet Butter	1 cup	250 gm
Unsalted H.R. Shortening (or Crisco)	1 cup	250 gm
Vanilla	1/2 tsp	5 ml

Method

Whip water, meringue powder and sugar to a peak (7 - 10 min.)

Add soft butter, H.R. shortening and vanilla.

Whip until fluffy and no butter or shortening lumps are left.

Tips on Flavouring Your Buttercream
Based on 1 cup icing - 250ml icing	Imperial	Metric
Nougat / Hazelnut paste (melt over low heat)	2 tbsp	30 gm
Mocha (1/2 tsp instant coffee granules dissolved in 1/2 tsp water)	1/2 tsp	5 ml
Semi-Sweet chocolate - melted	2 tbsp	30 gm
Cocoa & Oil (mix to paste 3tbsp cocoa powder+2 tbsp veg.oil)	2 tbsp	25 gm
Lorran Oils (all flavours)	10 - 12 drops	5 ml
Vanilla Flavour	8 drops	5 ml
Lemon Flavour (mix 6 drops Lemon Oil + 2 tbsp. Lemon Butter)	2 tbsp	25 gm