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Vanilla Buttercream Frosting Recipe

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Our vanilla buttercream frosting is, making it perfect for icing cakes and cupcakes. You can also stiffen this icing if your goal is to decorate your cookies or cakes with pretty flowers or piped messages. Pair with a vanilla cake for consistency or a chocolate cake for a bit of contrast. If you're after a super white cake, this homemade buttercream can also be prepared with all shortening, resulting in a pure white icing.

You will need

  • 1 teaspoon Pure Vanilla Extract, 4 Oz.
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine (softened)
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk

Step 1
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.


Step 2
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.


Step 3

Gradually add milk or water; beat at medium speed until light and fluffy.


Step 4

Note: This recipe is for stiff consistency buttercream, which is excellent for piping decorations like flowers. However, it will need to be thinned for icing cakes and borders.

For Pure White Icing (stiff consistency): Omit butter; substitute an additional cup shortening for butter and add teaspoon Clear Butter Flavor. Substitute Clear Vanilla for Pure Vanilla Extract.

Just a couple of Hints:

  • Keep bowl covered with plastic wrap until ready to use.
  • If using a hand mixer, beat shortening, butter (if used) and liquids first, then add sugar, as above. Make one batch at a time to prevent hand mixer from burning out.
  • Depending on the humidity and climate, it may be necessary to adjust the liquid and the sugar in your icing. If icing looks dry, add small amounts of liquid (1/4 to 1/2 teaspoon at a time). If icing is too wet, add 1 tablespoon of sugar at a time. The key for both adjustments is adding small amounts until you achieve the right consistency.

This recipe can be made with all butter by replacing 1/2 cup of shortening with 1/2 cup of butter. An all-butter recipe will make a noticeably softer buttercream and will also melt faster than a recipe made with shortening.
If you find that this recipe is too sweet, consider using a pinch of salt, which will help cut the sweetness. Let the pinch of salt dissolve in your liquid to avoid granules of salt in the buttercream. Try substituting some of the butter in the recipe with salted butter.

We hope you can find some value in this recipe.

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