This recipe was given to me years ago, I use it all the time and my customers and brides rave over it. Stiff consistency and I can pipe buttercream roses with it,also.
- 1c. salted butter (room temp)
- 1c. high ratio shortening , or the store brand, must have the transfat in it
- 4Tbs meringue powder
- 1 3/4 tsp clear vanilla
- 1/2 tsp butter flavor
- 1/8 tsp almond flavor
- 1/16 tsp popcorn salt
- 2# powdered sugar, made with beet sugar
- 5 Tbs milk or water, for stiff, rose consistency
- or 7-8 Tbs milk or water for medium consistency
- Mix butter, shortening, meringue powder, flavorings and salt in kitchen aid or hobart mixer, next mix in water or milk, then stream in powdered sugar on low speed, then take to medium speed till smooth, 2 min. Keeps well tightly wrapped in cooler.
Can you recommend a brand for the shortening? Every brand that I've found is transfat free now. Thanks!
I just tried this recipe and had everything mixed together. I went to taste it and found that I had a hard something in my mouth. So I pushed some of the frosting through a small strainer to find what looked like little scrambled eggs. I'm going to guess it was the Just Whites - which I read can be used instead of meringue powder. Just wondering if anyone had any ideas on what would have caused it to do that.
Is that 2 cups of power sugar? Where can I purchase popcorn salt and powder sugar made with beet sugar? Thanks
I have popcorn saly for sale in the popcoorn isle of Publix
oops: I have found popcorn salt for sale in the isle with popcorn at Publix
Why the use of beet sugar?
sweetex has trans fat, but is kind of hard to get.... the store brand at Kroger, the all vegetable shortening, has trans fat and is great # = pounds, so it is 2 pounds of powdered sugar
you can make popcorn salt by placing reg salt, I like kosher, into food processer, blender or I use my magic bullet. pulse until salt is very fine.
Yum! I did alter it a bit. I did not use almond or butter flavoring and instead used raspberry and will use it to frost a chocolate cake.
How much transfat? I have an older shortening that says 2.5g and a newer one that only has .5 - also, I looked for high ratio shortening at the store and didn't see it. Is it usually hard to come by?
I have always used 1 cup Crisco shortening, but when they took out the trans fat I had to add 1/4 cup of Kroger all vegetable shortening and use only 1/4 cup of Land O Lake butter to get my recipe to work. I only use pure cane powdered sugar, like Domino. If it doesn't say "cane sugar" on the label it is made from "beet sugar" . Sorry, I don't share my recipe, family secret, but these changes should help make any buttercream better.
Login To Leave A Comment