Crusting buttercream icing

This is my absolute favorite recipe for buttercream. It has a very rich flavor, and is very creamy and smooth and crusts over very nicely. I got this from my wilton instructor, Edna de la Cruz’s website.

Ingredients

  • 1/2 cup solid high ratio shortening
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon of meringue powder
  • 1 teaspoon Clear Vanilla Extract (or extract of choice, I use 1/4 tsp almond extract, 1/4 tsp butter extract, and 1/2 tsp clear vanilla)
  • 4 cups sifted confectioners’ sugar (approx. 1 lb.)
  • 2 tablespoons milk

Instructions

  1. In large bowl, cream shortening and butter with electric mixer on low speed. Add vanilla and milk and blend. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don’t overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment.

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Comments (13)

on

this is the only frosting I know how to do but I don't like it, I hate it I don't like how it tastes. I want to learn new frostings.

on

this one does get old, but everyone loves it. there are lots of other icing recipes on this site to try so get to it! no you do not have to use high ratio, it just makes a smoother icing.

on

You don't have to use high ratio... but if you don't you need to use whole milk to add fat. High ratio = transfat. Most shortening is now made with no transfat.

You can get meringue powder at Michael's or AC Moore.

on

You can get meringue powder in the baking aisle of your grocery store. Look for powdered egg whites.

on

I use this one but I leave out the butter and use 1 cup shortening. Try using 1/2 teaspoon vanilla and 1/2 teaspoon butter leave out almond flavoring. taste great and i also have used milk or water. I prefer using milk still does not spoil because of meringue powder and all that powder sugar.

on

If I am using this recipe to make a 3 tier wedding cake with filling, is it best to put the cake all together first (all 3 tiers) and then frost them? I’m concerned about it cracking on me if I frost the bottom tier, then place the next layer of cake on top of that and frost it, and so on. Thoughts?

on

I made this once was soooooooooo sweet blaah and it went thick wasn`t consistent,I would like to find a buttercream that would harden like fondant but yet taste good. There has to be something out there! Help!

on

i'm new to this site, but have to say that I can't believe the negativity. if you don't like a recipe, go ahead and say why, because you give other people an idea of what it's like in case they have certain preferences, but please don't do it in such an over the top way. I like the modifications. I would have never thought to use coconut, but it sounds good. otmama - ice your tiers separately and then stack them. if you dowel good enough, you should have minimal cracking.


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