The Sensitive Kitchen

Friday, June 14, 2013

Basic Wedding Buttercream

This basic white frosting gets its rich flavor from butter, but holds its shape fairly well (even in the heat) thanks to the shortening. The use of heavy cream instead of milk further fortifies the texture, though you may substitute milk instead, or even a flavoring such as rum, Grand Marnier or Amaretto. The texture is perfect for filling and frosting; it may be further thinned for piping.

1/2 cup butter, well softened
1/2 cup natural vegetable shortening
generous pinch salt
1 pound (2 cups) powdered sugar 2 Tbsp cream
1 tsp vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening and salt together until thoroughly combined and fluffy, 30 seconds to 1 minute. Add powdered sugar; beat on low until mixture starts to come together. Add cream and vanilla; beat until thoroughly incorporated. Scrape down sides of bowl and beat until fluffy, at least 30 seconds. Makes 3 cups frosting, or enough to fill and frost one 9" layer cake.

Variation: Chocolate Espresso Buttercream

To basic buttercream, add 1/4 cup sifted cocoa powder, 1/2 tsp espresso powder, and 2 Tbsp cream.



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