Buttercream Clay Recipe

See notes for important details. This recipe makes 1 cup, however simply just punch in the number of cups you want and it will adjust for you!

Yield:1 cup

Ingredients

▢ 4.5 oz High-ratio Shortening - *Can use regular, see notes below.
▢ 8 oz powdered sugar - *+ more if needed, see notes below.
▢ 1/2 teaspoon Tylose - *Secret weapon! You can also just CMC.
▢ 1/4 teaspoon Extract - *optional, see notes below.

Instructions

In a bowl, whisk together powdered sugar and tylose. Set aside.
In a separate mixing bowl with paddle attachment, start to beat shortening on low.
Add approx half of the powdered sugar mixture a little at a time, allowing sugar to incorporate after every addition. Scrape bowl frequently.
Switch to the dough hook attachment. Scrape bowl. Slowly add the rest of the powdered sugar mixture, a little at a time.
Allow to mix on medium (2-4 on kitchen aid) for approx 3-5 minutes until all ingredients are incorporated.
Mixture shouldn't stick to your hands, however might be slightly sticky. At this point you can make the adjustments below if needed.

Notes

*Important Notes*

This is a base recipe. You can add more powdered sugar if desired, which maybe necessary for more humid conditions. Add a tablespoon at a time until desired consistency.

For SCULPTING: You want it to be a little more on the "sticky" side, meaning the fat is more of the alpha. You should be able to roll it in a ball in your hands, but it will have a slight stickiness. You will be able to blend it better as you sculpt and it will respond better to adding water while smoothing. If you add too much powdered sugar, you will notice when you blend seems or smooth with your hand it will "break" rather than smooth.

For flowers & using molds: If you are using this to make flowers like the rose technique or using it in molds, you may find it beneficial to add some powdered sugar to the mix. A tablespoon at a time until it doesn't stick to your [clean dry] fingers. Use powdered sugar to create press into molds or flowers (see tutorials for more).

Is it edible?! Yes. Technically. haha You can eat it, of course, it's just a more concentrated shortening based icing. That is a decision based on your personal preferences. No harm in eating it on special occasions, like any icing. I wouldn't eat spoonfuls of it like it's ice cream or something. ;) It's very similar to the icing you would eat on a grocery store cake, just, thicker. Like discussed in the tutorial, it's best when used for toppers and decor. I think this recipe tastes a whole lot better than the base product we used in the tutorial.

Extracts: You can add flavor to this! I added orange extract to some, it was yummy!! You can add any alcohol based extract, just be aware that vanilla may take away the bright white of the product. Clear alternatives: almond, orange, mint, lemon, etc. You can also use powders, I tried a Vanilla powder and it was great. It can affect the consistency, you may have to add a little bit more powdered sugar.

High Ratio vs. Regular Crisco: High Ratio is going to create a thicker consistency feel to your buttercream clay. Because regular shortening has water in it, it will leave you with a much more softer consistency. You may have to make up for it with more powdered sugar, keep in mind that it will not be the same. It will still work, just may not be as easy to work with. You will also find that the High Ratio gets SOLID in the fridge, so you can then come back with loop tools and carve it. It also works better with molds.

The shortening I used: Hi-Ratio Shortening (I also tried the CK brand and didn't like it as much, felt wet) If anyone uses Sweetex, let me know your results!

The tylose I used: Tylose

See tutorial for best practices and how to use this Buttercream Clay.