Buttercream
Ingredients
2 sticks (1 cup) butter, room temperature
2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
2 pounds powdered (confectioners') cane sugar, divided
1 tablespoon meringue powder (optional but the texture will be smoother)
Milk as necessary
2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
2 pounds powdered (confectioners') cane sugar, divided
1 tablespoon meringue powder (optional but the texture will be smoother)
Milk as necessary
Preparation
In the electric mixer, combine butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Add vanilla and almond extracts; mix together well. Add about 1 pound (4 to 4 1/2 cups) powdered sugar and the meringue powder; mix until incorporated.
Add the remaining powdered sugar (1/2 cup of powdered sugar at a time), and mix until you get the consistency you want. You may not need to use all the powdered sugar.
Add a little milk (a teaspoon at a time), if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate. NOTE: Buttercream Frosting will last for weeks as long as long as it is well sealed.
Makes about 3 1/2 pounds of Buttercream Frosting.
Add the remaining powdered sugar (1/2 cup of powdered sugar at a time), and mix until you get the consistency you want. You may not need to use all the powdered sugar.
Add a little milk (a teaspoon at a time), if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate. NOTE: Buttercream Frosting will last for weeks as long as long as it is well sealed.
Makes about 3 1/2 pounds of Buttercream Frosting.
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