- YIELD: 3 cups
Once this buttercream has crusted you can smooth out all the wrinkles and imperfection with Viva brand paper towels and a fondant smoother
|½||cup high ratio shortening|
|½||cup butter - softened (i use unsalted)|
|1||Tbl. Merengue poweder|
|1||tsp. clear vanilla (or extract of your choice)|
|4||cups Powder sugar - sifted (1lb bag)|
Cream butter and shortening together. Add vanilla, milk, merengue powder and extract and mix together. Gradually add powder sugar 1 cup at a time - slow speed on stand mixer. Keep bowl covered with damp cloth until ready to use. store up to 2 weeks in air tight container in fridge. For thin consistency: add 2 Tbl light corn syrup, water or milk. For pure white: omit butter and subsitute with an additional 1/2 cup shortening and add 1/2 tsp clear butter flavoring. Add up to 4 Tbl corn syrup, water or milk to thin for icing cakes.