Buttercream Icing Recipe
This is my favourite buttercream recipe.
Super easy to make and it never lets me down. It can be used to ice and fill cakes and cover cupcakes or for the “under-icing” before covering with fondant. I have also made this with whipping cream instead of milk. It got the 7 thumbs up :)
WHAT YOU NEED
1/2 cup shortening
1/2 cup butter at room temperature
1 teaspoon Vanilla Extract (use one that is clear for white icing)
4 cups sifted confectioner's sugar
2 tablespoons milk
WHAT YOU DO
Cream the shortening and butter with an electric mixer or stand mixer. For Kitchen Aid stand mixers – use white paddle attachment.
Add vanilla and milk.
Slowly add confectioner’s sugar.
Beat until smooth being careful not to over whip.
Add more milk, in drops, if you find it is too thick.
You can store this icing in an air tight container in the refrigerator for about 2 weeks, depending on the expiry of the milk as well.
You can double, triple, etc. this recipe. For a crusting buttercream add 1 tablespoon of merengue powder
before adding the sugar. Crusting buttercream is often used on wedding cakes and other 'fancy' cakes not covered in fondant.
You can use this buttercream icing recipe to make Flower Top Cupcakes.
A great idea for Mothers Day or a Baby Shower!
Buttercream icing on a cake to be covered in fondant.
For perfectly white frosting use a clear vanilla. Also, I use gel paste to colour my icing. To make a swirled effect add two colours to an icing bag and apply to the cupcake in a circular motion.
Happy Baking and Decorating!