Crusting Buttercream
High fat ratio Shortening allows for better smoothing and blending when making your frosting. The high fat ratio doesn't break down as easily as regular shortening and it also tastes better, less greasy.
1 cup unsalted butter
1 cup high fat ratio shortening
8 tbsp milk
1 tsp clear vanilla extract
1 tsp salt
8 cups 10x powdered sugar
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Cream butter and shortening. Add in salt, vanilla and milk. Mix slowly. Add in powdered sugar and mix until desired consistency. You can add more milk if needed.
Easy Buttercream Frosting
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This is a meringue buttercream that you do not need to COOK! obtained from sugar geek show/ liz marek
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Ingredients:
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2 lbs unsalted butter room temperature. You can use salted butter but it will affect the taste and you need to leave out additional salt
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2 lbs powdered sugar sifted if not from a bag
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1-2 tbsp vanilla extract
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1 tsp salt
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1 cup pasteurized egg whites
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Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes.
Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
Let whip on high for 8-10 minutes until it's very white, light and shiny. Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isnt required but if you want really creamy frosting, you dont want to skip it.
