This is basically the same recipe I have posted but since my mixer couldn’t handle making a double batch (9 cups) of that frosting I had to come up with this one
I use crisco without any problems, salted butter to cut the sweetness a little and corn syrup to give it elasticity. The half and half gives it a creamy taste while the corn syrup makes it very smooth. Depending on how humid it is I may use more or less of both the half and half and the corn syrup. This recipe will crust over after about 10-15 mins.
My Buttercream Recipe-6 cups
- 1 1/3 c. butter (2 sticks plus 6 tbs.)
- 2/3 c. shortening
- 8 c. powdered sugar (2 pounds)
- 2 tsp. clear vanilla
- 3-6 tbs. half and half
- 2-4 tbs. corn syrup
- Cream butter and shortening, then add sugar one cup at a time. Add vanilla, then add half and half a tablespoon at a time until it reaches a somewhat stiff consistency. *at this point I take some out, put it in a bowl, and cover it with plastic wrap for when I’m ready to do my flowers* Add corn syrup a tbs at a time until frosting is spreading consistency.