This butter cream recipe is one I use and stumbled across just through trial and error. I wanted a butter cream that was a little less sweet but with the taste of real butter. I canât use an all butter recipe because it melts too quickly (hot hands).
Butter Cream (with real butter for decorators)
- 1 Cup Unsalted Sweet Cream Butter (room temp.)
- 1 Cup Shortening
- 4-6 Tablespoons Warm Water
- 2 Teaspoons Clear Vanilla Extract
- 1 Teaspoon Butter Flavor
- 1 Two Pound Bag of Confectioners Sugar (sifted only if itâs lumpy)
- Beat together butter, shortening, 2 tbsp. of the warm water, vanilla, and butter flavoring until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed. Mixture will be very thick. After all sugar is incorporated, add 2-4 more tbsp. of warm water and beat at medium/medium-high speed for 1-2 more minutes.
- Adding more warm water will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Carefull though because a little goes a long way.
- Keep bowl covered (I use a damp paper towel) until ready to use. Leftovers should be refrigerated.
I am loyal to certain brands that work for me. I use Kroger Brand butter, shortening, and sugar. These are good quality with a great taste. I use Wilton extracts and flavorings because they are readily available.
This recipe is amazing! Does anyone know how to incorporate Sweetex into this recipe vs. regular shortening? Use 1/2 as much of both butter and Crisco?
Do you use a stabilizer?
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