I love making cakes, and if I do say so myself, people love eating my cakes. Through my experience in making and (more importantly) eating cake I can say that what determines if I really like the cake is the frosting. Do I eat the frosting or do I scrape the frosting off to get to the cake? My buttercream frosting recipe ALWAYS gets eaten, and that means a lot to me a frosting expert! This recipe is for Vanilla Buttercream Frosting.
You will need:
- 8 Cups Powdered Sugar
- 2 tsp Meringue Powder (1 tsp for every 4 Cups of Sugar)
- 1 Cup Shortening (CRISCO)
- 1 Cup of Salted Butter (2 sticks)
- 1/4 Cup 2% Milk
- 1/4 Cup COLD Water
- 1 Tablespoon Butter Flavoring
- 1 Tablespoon Vanilla Flavoring
- 1/2 teaspoon Almond Flavoring
There are two parts to this recipe and it is important that they are done in two separate parts. The first part is your Sugar mixture. It’s important that for every 4 cups of powdered sugar you add 1 tsp meringue powder. The more sugar the more powder, if you don’t use meringue powder your frosting will not set properly.
Take 4 cups of powdered sugar and 1 tsp meringue powder, put it in a bowl and sift. Make sure you sift the sugar mixture really good or you will end up with sugar lumps in your frosting. I use a whisk and hand mix it for one minute to make sure all the lumps are out. Then add another 4 cups of powdered sugar and another 1 tsp meringue powder and sift again. You can do it all at once but the powdered sugar gets everywhere if you do. (this has been my experience) This is your sugar mixture. The second part is the butter mixture.
In your mixer combine your shortening (I only use Crisco, you can taste a difference in my opinion) and 2 sticks melted butter. After you’ve mixed the butter and shortening together for 30 seconds or so add your butter, Vanilla, and almond flavorings. The almond is very strong, use with caution.
Add your sugar mixture to the butter mixture 1 cup at a time. In between adding the sugar add a little bit of 2% milk, add another cup of sugar and then add a little bit of cold water. Alternate between the milk and water as you add the sugar. Start with only 1/4 cup of each because you don’t want to add more than that or your frosting will be too runny. Make sure the milk and water are cold because your butter will be hot and again will make your frosting too runny. Once all the sugar mixture is in the bowl with the butter mixture crank the speed up on your mixer to the medium setting and mix for three-5 minutes to make sure all the air bubble are out of the frosting. Refrigerator for 30 minutes to an hour to set. If you’re coloring add your food coloring after it has been refrigerated and start decorating!