Monday, February 27, 2012

Fluffy Vanilla Buttercream

Fluffy Vanilla Buttercream
(this is a crusting buttercream)

This is a lighter texture of frosting than the all-butter buttercream version.  I love the way that it crusts. 

2 lbs. powdered sugar 910 g
1/2 cup (1 stick)   (113 g ) butter softened (soften on countertop rather than microwave for best results)
1 1/2 cups solid vegetable shortening   286 g. or 10 oz. by weight
2 Tbsp. clear vanilla extracts 24 g
1/4 tsp. lemon or almond extracts 1 g
1/4 cup milk (57 g) any milk is fine but I like milk with higher fat content.  You could substitute water too (See below)
Pinch of salt to cut the sweetness (we use popcorn salt because of its fine grain… could dissolve your salt in the liquid before adding if you like)

Cream butter, shortening and extracts until creamy and smooth.  Add powdered sugar and milk.  Mix thoroughly on medium speed for approximately 8 min. until creamy and smooth. Scrape the sides of the bowl occasionally during the mixing process.
***If I use Sweeten (a high ratio shortening) I decrease the shortening amount to 1 1/4 cups (137 g.) and increase the milk to 1/4 cup plus 2 to 3 Tablespoons milk
***I used to always use water for this recipe, but I switched to milk for flavor &  also because when you use a higher fat milk for your liquid, the buttercream still has a nice crust to it, but it doesn’t crust quite so quickly or so hard as if you use water.

**Makes about 12 cups of frosting– you can half it, or freeze the leftovers if you don’t need this much! (One cup of frosting frosts about 12 cupcakes.)

Note: It works great with the Viva and Roller methods of smoothing.  The shortening makes it more resistant to heat, but if we’re talking “pool party in Summer (August)”-  conditions, you may want to substitute all of the butter for shortening!


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