Buttercream, no melt, crusting

For frosting cakes that may be exposed to hot, humid weather for long periods of time. The finished frosting tastes really good For a 2 lb. batch of vanilla buttercream which can be multiplied easily…

Buttercream, no melt, crusting
Buttercream, no melt, crusting

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 2 2

    2 sticks (226 grams) room temperature unsalted butter

  • 12 12

    12 oz. (340 grams) unflavored vegetable shortening

  • 1/2 1/2

    1/2 tsp. salt

  • 2 2

    2 tsp. vanilla extract

  • 2 2

    2 tbsp. milk or cream

  • 2 2 907

    lbs. (32oz., 907 grams) powdered confectioner's sugar

  • NOTE:

Directions

Beat together butter and shortening until pale and glossy. Add salt and vanilla and mix in. Add in powdered sugar a little at a time on low speed, beating on a higher speed between each addition to fully incorporate. Add milk and mix on low, then beat on high until frosting is pale and fluffy. Store covered in the refrigerator and allow to come to room temperature again before using.

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