After using many different recipes through the years this is the icing recipe I came up with. I use it for all my buttercream cakes.
Jibbies White Velvet Buttercream
- 1 stick salted butter
- 1 and 1/2 cups crisco
- 4 tablespoons heavy whipping cream
- 2 teaspoons clear vanilla
- 2 pounds (I weigh mine) powdered sugar
- Mix butter and crisco on low. Add heavy whipping cream and vanilla. Slowly add the powdered sugar until all is incorporated. You may need to add more hwc at this point. Scrape bowl, mix on medium for 2 minutes (5 on a KA)
- Freezes well.