Ingredients: American Buttercream can be frozen. The hi ratio shortening helps stabilize the buttercream which helps it hold its shape and works better in higher temperatures. Required fields are marked *. https://www.mycakeschool.com/recipes/fluffy-vanilla-buttercream I’m trying out some shortenings to see if I can find something that works. This recipe is SWEET.

This is the non-crusting buttercream you want to use. The issue here that only Crisco is obtainable where I live. Cream shortening and vanilla in mixer for 2-4 minutes. Step 6: ​And now you’re ready to decorate! Buttercream frosting can be placed in the fridge for 4-5 days or it can be frozen for up to three months.

At this point, it can be lightly touched and decorated without leaving a mark.

You’ll need to add this gradually to avoid a sugary snowstorm in your kitchen when you start to mix. I use an insulated cup so that it stays hot. If you use a store brand, check the label for trans fats. The crusting vanilla buttercream frosting will form a “crust” and while it is light, soft and fluffy to eat, it is much easier to decorate. Brands like Crisco do not contain trans fats and that will affect the way your buttercream frosting recipe.

Flavorings, in the form of extracts and oils, may also be added. Here is a very basic recipe for Crusting Buttercream. Designed by Elegant Themes | Powered by WordPress.
If you dont like sweet, simply use less sugar. American buttercream is the easiest and most common buttercream frosting—and the quickest to make. Another reason your buttercream may not be crusting is that there’s too much moisture in the frosting itself. There are many recipes in the market for different types of buttercream.

For a good buttercream that is smooth, use High Ratio Shortening. If you have a kitchen Aid use white attachment, not whip attachment. Turn mixer on low and mix until all ingredients are incorporated. Our classic buttercream develops a light crust, and so if you are a fan of the Viva Paper Towel Method of smoothing, this vanilla buttercream smooths like a dream! Keep bowl or covered with a damp cloth until ready to use. If there’s too much fat or moisture, the frosting will never form a crust. Turn mixer up to med-high and mix for 2-4 minutes.
In a stand mixer with the paddle attachment, beat butter and shortening on medium speed until smooth and creamy (2-3 minutes). Thanks! Already missing those French crepes from our trip. For best results, use High Ratio Shortening.

Tags: buttercream, cake decorating, recipe, Enter in your email and password to create a FREE account. Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! If so, you have a winner and you don’t have to pay shipping costs. Super sweet. If you enjoyed this blog post check these out: Sarah is the Assistant Culinary Specialist in the Wilton Test Kitchen. Gradually add the confectioners’ sugar, 1 cup at a time, then beat well. I bet your daughter was thrilled with the love you put into that cake! Just bring to room temperature before using. Trying to perfect my lattice work on my Dutch appe, Can we make taco night every night? If there’s a lot of moisture in the air, you may need to add more sugar than usual. Thank you so much for the recipe and the tips!

This ebook will walk you through the steps to make beautiful cookies that taste like they came from a bakery! Crusting buttercream is ideal for the viva paper towel or Melvira method of smoothing buttercream. We’re going to fix that next. Also use clear vanilla extract instead of the regular brown-tinted version. Our buttercream recipe was developed using traditional solid vegetable shortening. Give the buttercream enough time to set before adding other decoration or icings. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. Success! Making ho. Find the full recipe below the tutorial. The consistency changes a lot when it's used with shortenings like Crisco. And yes, I sometimes use half crisco/half butter. You can also use water that has come to a boil. A crusting buttercream is one that’ll set up firmly enough so that it can be touched lightly without making a mark, so it’s basically a sugary insurance policy. Use whole milk to bring some fat to the mix. It … Hi-ratio shortening is key to making this crusting buttercream recipe. On the other hand, it can be doubled if you have a lot of treats to decorate! I am going to become a “Label Looker” for the next few weeks! For a shelf stable and heat resistant buttercream, use all shortening. Lucky you! Big difference!

If it is too thin, add more powdered sugar.

Just be sure to add the liquid a little at a time to make sure the consistency is right. However, not all frostings possess this power. It’s all in the frosting! Thank you!!!!

I’m thinking it may be easier to weigh it than scoop 2/3 cup out. Thanks for all your great tips and recipes.

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