Crusting No-Melt Vanilla Buttercream
- 2 sticks (226 grams) room temperature unsalted butter
- 12 oz. (340 grams) unflavored vegetable shortening
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 2 tbsp. milk or cream
- 2 lbs. (32oz., 907 grams) powdered confectioner's sugar
- Beat together butter and shortening until pale and glossy.
- Add salt and vanilla and mix in.
- Add in powdered sugar a little at a time on low speed, beating on a higher speed between each addition to fully incorporate.
- Add milk and mix on low, then beat on high until frosting is pale and fluffy.
- Store covered in the refrigerator and allow to come to room temperature again before using.
Perfect Piping Buttercream is the absolute best recipe for frosting cakes and cookies with a great consistency just right for piping your beautiful designs. This luscious buttercream frosting is light and airy with added flavor from vanilla and almond extract.
Serves: 5-6 cups
- 1 c. shortening (butter flavored)
- 1 c. butter
- 1½ tsp. vanilla extract
- ½ tsp. almond extract
- 7½ c. powdered sugar
- ⅓ c. heavy whipping cream
- gel or paste icing dyes
- In a large bowl, beat the shortening and butter until smooth and fluffy. Add the vanilla, almond extract and cream and mix until smooth.
- Add the powdered sugar 1-2 cups at a time, mixing well between each addition. Beat the frosting for an additional 4-5 minutes until light and fluffy.
- Using a toothpick, add the tiniest amount of dye at a time to the bowl of frosting to control your color. These dyes will color the frosting quickly, so there is no need to add too much.