Simple buttercream recipe for decorative edible flowers and icing.
Course: Dessert
Servings: 3 cups
Author: Lisa Tutman-Oglesby
- 1 cup butter
- 1/2 cup vegetable shortening
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 cup cream or milk
- 8 cups of confectioner's sugar
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Blend butter in mixer, add vanilla and salt.
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Slowly add the confectioner's sugar.
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Add the vegetable shortening (thick white substance in a can).
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Add cream or milk.
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You'll need to add vegetable oil to stiffen the buttercream. The more shortening you add, the stiffer the buttercream will be. However, be careful. When I first made this crusted buttercream frosting, I used equal parts butter to shortening. Gotta tell you, the frosting tasted too much like oil. So, I cut the original shortening requirement back by half.
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I found that 1 cup butter to 1/2 cup shortening produced crusted buttercream that was perfectly stiff enough to work with and I could not taste the shortening.