My Favorite Buttercream Icing For Decorating – a delicious recipe with butter, shortening, butter, vanilla, almond extract, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
* You can purchase meringue powder at your local grocery store under the brand name of Just Whites.
2
In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
3
Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
4
Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
5
Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
6
Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
7
This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.
8
You can make roses, but the drying time is 3 or more days depending on the humidity.
1301
kcal
Calories
47
g
Fat
228
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, room temperature, 2 cups Crisco shortening, 1 teaspoon butter flavoring (Wilton's makes the best flavored version), 1 teaspoon pure vanilla extract (I use Wilton's Clear Vanilla), and more.
Yes, My Favorite Buttercream Icing For Decorating falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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