Buttercream Frosting

Buttercream frosting is one of the most known frostings, but its actually kind of funny because I hardly ever use it. I personally prefer using the whipped topping because itis not as sweet, and people do like it. This past weekend I was asked to make cupcakes with buttercream frosting, and I’m glad I did because it was delicious. This recipe calls for shortening and butter, and this helps with the flavor because the butter is not overwhelming and it doesn’t take over the taste of the frosting. The frosting is also not too sweet and it pairs perfectly with any cake or cupcakes. Not only does it taste good, but its also very easy to work with. I was able to pipe the cupcakes without the fear of it melting even though the weather was pretty warm.

Start by beating the shortening for about a minute or until its smooth.

Add butter and salt. Mix until well incorporated and smooth.

Mix in the vanilla extract and mix until well combined.

Add powder sugar in batches. Scrape side in between each batch.

Lastly, add the milk and mix until there are no more lumps. You can use it immediately or put it in the refrigerator until you’re ready to use.

If you don’t use it immediately, you can refrigerate it, but it will be very still. So, take it out about 20 minutes before using it. Mix it with a mixer for about a minute or until it is smooth again, and pipe or spread it out as usual.

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Buttercream Frosting

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 100 gr. Shortening
• 100 gr. Butter
• 1 Pinch Salt
• 1 tsp. Vanilla Extract
• 500 g. Powder Sugar
• 5 Tbsp. Milk

Instructions

1. Beat shortening for about a minute or until it is smooth.

2. Add butter and salt and mix until smooth and well incorporated.

3. Mix in vanilla extract until well combined.

4. Add powder sugar in small increments and scrape side in between.

5. Lastly add the milk and mix until it is smooth with no lumps.