Buttercream, bakery style

By Maudie30

One of the best buttercream recipes I've tried.
This one is my favorites.
I substitute heavy whipping cream for the water, makes it extra awesome!

Ingredients

• 1 Cup of Softened butter
• 1 Cup of vegetable shortening
• 2 Pounds of confectionery sugar
• 1 1/2 Tablespoons of hot water (or heavy cream)
• 2 tsp of vanilla extract

Preparation

Step 1

In a mixing bowl, on medium speed, mix the soft butter and shortening together until.
Reduce speed to low, and slowly incorporate the powdered sugar into the shortening mixture.

Once all the sugar has been incorporated add in the hot water, or whipping cream, and the vanilla. Increase the speed to medium-high and continue mixing for 10 minutes until light and fluffy.

You can change the flavor by using a different flavored extract like almond extract, peppermint extract etc instead of the vanilla.

Buttercream can be stored at room temperature for up to three days or in the refrigerator for up to two weeks. When you bring it out of the refrigerator let it sit at room temperature for two hours. Than rewhip it for ten minutes to bring it back to life.