How to Make a Buttercream Board For Easter

Have no fear! Making a buttercream board is an easy, yet impressive way to decorate cakes with ease. With this guide, you can learn how to make a beautiful buttercream board quickly and easily in no time at all! Easter celebration galore! First, you will need to gather your ingredients and tools.

How to Make a Buttercream Board For Easter

Serves: 8 people
Prep Time: 30 minutes
Total Time: 30 minutes
Difficulty: Intermediate

What You Need:

½ cup shortening
½ cup butter, room temperature
500 grams powdered sugar
1 Tbsp vanilla extract, pure
3 Tbsp water, room temperature

Assorted Snack Recommendations:
Brownies
Strawberries
Teddy Grahams
Pretzels
OREOs
Chocolate chip cookies
Apple slices

What You Do:

1 – First, cream the shortening and butter together; scrape down the bowl.

2 – Slowly add the icing sugar; scrape down the bowl in between each addition of icing sugar.

3 – Then, add the vanilla.

4 – Slowly add the water and scrape down the bowl.

Dividing the icing into 3 bowls:

5 – Measure 1 cup of icing twice and put them into 2 medium size bowls; then color to your preference (I did pink and sky blue as my accent colors).

6 – With the remaining bowl, color it the color you choose to be the egg; I did purple. Add 1 additional tsp of water to make this spreadable consistency.

7 – Once you have the colors completed, you can fill 3 piping bags with a coupler, tip, and the icing.

8 – Trace the egg design or free hand it with the tip 12 and fill the middle with the extra icing, using an off-set spatula; then spread the icing until smooth.

9 – Using the remaining icing and colors, pipe a design of your choice!

10 – Fill your tray or pan with your choice of snacks and serve the board at room temperature so the icing is dippable with all your tasty treats!

Notes:

When adding the icing (powdered) sugar; add it 4 different stages. If the mixture becomes too stiff for your hand beater, add a 1 tsp of water at a time. To achieve a spreadable consistency, add 1 tsp of water for each cup of the icing in the recipe. And to achieve a piping consistency, add 2 tsp of water for each cup of the icing in the recipe.

What We Used:

Tip 12 (round) for the purple to outline the egg shape
Tip 21 (star) for the pink
Tip 3 (round) for the blue
Snack options: brownies, strawberries, teddy grahams, pretzels, OREOs, chocolate chip cookies, and apple slices.
Unbleached Parchment Paper
Parchment paper (white)
Hand Beater
4.25 inch Off- Set Metal Spatula:
Egg Colouring Page (cool2bkids.com)
Piping Bags- 12” Disposable Wilton
Wilton Food Coloring, 4 piece tip set, 2 piece tip set, and coupler