This buttercream is made with drivert sugar, which can be found in some baking or cake decorating shops or on the Internet. It is more expensive (about $2.75 a pound in my area) than powdered sugar but drivert contains invert sugar, which means it melts smooth and won’t recrystallize. The texture is silky and very similar to swiss meringue buttercream, but there are no eggs/cooking. I think it also has a lighter texture than some that are made with all butter.
- 3 cups drivert sugar
- scant 1/4 cup HOT water
- 1/2 cup salted butter – room temp
- 5/8 cup Sweetex or other hi-ratio shortening
- 1 1/2 teaspoons Brite White
- 1 teaspoon vanilla or butter-van
Put the sugar in the bottom of your mixing bowl and pour the HOT water over it. It doesn’t have to be boiling but very hot. Stir the water and sugar until it’s uniformly melted, a minute or two. Add the flavoring. Place the Sweetex and Brite White into the bowl with the sugar and beat on low until combined (I use the KA whip attachment). When smooth, beat of high for 2-4 minutes until it’s light and creamy. Add the butter and beat until fluffy. Make sure you let the icing come to room temperature if you need to re-beat it or it will curdle. If this happens let it come to room temp and try again, it will usually come back together. This recipe can be made with all Sweetex/shortening and then refrigeration is not necessary.