Ingredients
- 1/4 lb. ( 1 stick) unsalted butter, room temperature, softened
- 3 cups white Crisco
- 3/4 cup milk ( anything from skim to heavy cream can be used)
- 1 tsp pure vanilla extract
- 1/2 tsp clear lemon extract
- 1/2 tsp clear orange extract
- 1/2 tsp clear butter flavor extract ( see info below)
- 1 tsp salt
- 2 pounds plus 1-1/2 cups confectioners' sugar
Preparation
Step 1
1/4 lb. ( 1 stick) unsalted butter, room temperature, softened
3 cups white Crisco
3/4 cup milk ( anything from skim to heavy cream can be used)
1 tsp pure vanilla extract
1/2 tsp clear lemon extract
1/2 tsp clear orange extract
1/2 tsp clear butter flavor extract ( see info below)
1 tsp salt
2 pounds plus 1-1/2 cups confectioners' sugar
CREAM TOGETHER IN YOUR MIXER BOWL:
1/4 lb. Unsalted butter, softened and 3 cups white crisco
Mix together in a glass measuring cup: the following
ingredients
3/4 cup milk (skim milk to heavy cream can be used)
1 tsp. Vanilla
1/2 tsp. Clear orange extract
1/2 tsp. Clear lemon extract
1/2 tsp. Butter flavor extract optional (decrease vanilla by
1/2 tsp. if you use the butter extract)
1 tsp. Salt (stir well into liquid to dissolve)
Alternate adding: 2 lbs. Plus 1-1/2 cups confectioners sugar
with the milk mixture to the creamed mixture. Mix well at a low to medium speed. Should take 5-7 minutes. Finished product should be light and fluffy. Room temperature stable 5-6 hours. Keeps in fridge up to 4 weeks or you can freeze.
Re-whip before using, then stir with a rubber spatula to get
the air out.
This buttercream is good for filling, frosting, borders,
writing and drop flowers. If you want to use it to make roses and leaves you will need to add less liquid to stiffen it up some. OR ADD MORE CONFECTIONERS' SUGAR TO A PORTION OF IT, STIRRING IT IN UNTIL YOU GET THE CONSISTENCY THAT
YOU NEED.
The filled and frosted cake should be stored in the fridge so
that it firms up, it will remain soft underneath, it doesn't crust over. The cake can be displayed for up to 6 hours at room temperature.