I wanted to add that recently I decided to add an additional pound of powdered sugar to the first step of the recipe, and I think it improved the flavor by making it a tad sweeter.
Also, if you need the icing to be more stable, use half butter and half shortening....its not as buttery but it helps it hold up better in the summer (although I still do not recommend outside) and also the extra pound of sugar helps hide some of the shortening taste if you are picky about that.
I mostly like this recipe for the glossy look it gives a buttercream-iced cake.
Hello Kitagrl, I just tried this recipe for the first time, and it's the first time for me to work with shortening. It seemed to work well for the most part but I did discover chunks of shortening as I was spreading the BC over my cake. So I was wondering, do I have to soften the shortening like the butter, or is it because I didn't beat the mixture for long enough? Thanks. :)
You probably needed to beat the mixture longer...you should let the mixer run until its perfectly smooth and glossy and forming little smooth ridges on the top surface.
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