This has been my go-to frosting recipe for a while now. I don’t even recall how I discovered it but once I tried it I was sold. I’ve tested so many buttercreams in the past and so many times have failed, I feel bad for my family for having to be my guinea pigs. Many a times the recipe will call for powdered sugar, butter, milk, and vanilla extract. What does that leave me with? An extremely thin icing that won’t adhere to the cake. So I would have to add more powdered sugar to thicken the frosting and that left me with a tooth-achingly sweet icing. The shortening gives the frosting a really light texture that just melts in your mouth. It is a fluffy and not overwhelmingly sweet buttercream that can be easily adapted to any flavor. Give it a try, it frosts beautifully and pipes effortlessly!
Yields: about 4 cups
- 1 pound powdered sugar
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 sticks unsalted butter, room temperature, cut into 1/2 inch slices
- 1/2 cup shortening
- Using the whisk attachment on stand mixer, combine the powdered sugar, salt, vanilla, and milk at low speed until smooth.
- Add butter, one slice at a time, until fully incorporated.
- Add shortening and whip at highest speed for 10-12 minutes. The volume will increase by 50%.