Im looking for a buttercream recipe that doesn't get so hard when refrigerated as italian meringue does. I would prefer one that doesn't contain alot of shortening but I am stumped and can't seem to find what I want....
Can anyone help?
The recipe "2 of everything" is a good one.
2 cups of shortening
2 cups of butter
2 pounds of powdered sugar
2 Tablespoons flavoring
2 pinches o f salt
Cream the shortening and butter well; slowly add about 1/3 of the sugar and mix well; continue adding sugar and the flavoring until well mixed then mix on low speed for up to 10 minutes.
This icing does NOT crust. If you want it to crust leave out 1 cup of shortening. It will be slightly off white in color.