Vanilla Buttercream Icing
Servings 8 cups
Ingredients
- 1 1/2 cups unsalted butter softened
- 1/2 cup solid vegetable shortening
- 2 lb powdered sugar
- 8 Tbsp heavy cream plus additional as needed
- 1 Tbsp pure vanilla extract
- 1/2 tsp salt
Instructions
- In the bowl of a stand mixer. Cream together the softened butter and vegetable shortening. Beat for 3-4 minutes until fluffy and pale yellow in color.
- Add the sifted powdered sugar alternately with the heavy cream.
- Note: If you'd prefer you can use the exact same technique using all butter. In that case, it would be 4 sticks or one pound total. [The small amount of vegetable shortening stabilizes the frosting.]
- If you'd like the icing to be easily spreadable for frosting cakes, add more cream one tablespoon at a time. If you'd like a more stiff icing to maintain it's shape for piping onto cupcakes, add slightly less.
- After all of the powdered sugar has been added whip in the vanilla and salt. Adjust the mixer speed to medium-high and whip for 5-7 minutes until light and fluffy.
- If you'd like to add color to this buttercream I recommend using color gel additives so as not to change the consistency of the icing. To so so, dip a toothpick into the gel color and swirling through the icing. Mix on low speed to incorporate the color then repeat the process until your desired color is reached.
- This recipe makes enough icing to frost one two or three layer 8 or 9 inch round cake, one large sheet cake or 30-36 cupcakes.
- Freeze leftovers in an airtight container for up to one month. Thaw in the refrigerator and use a mixer to whip prior to using.
Notes
Buttercream icing prepared in this way will form a "crust" rather quickly. So, keep a damp cloth over the bowl of icing while you frost your cake or cupcakes to slow this process.