Sweet Celebrations Buttercream (Less Sugar) – a delicious recipe with vegetable shortening, margarine, butter, salt, clear vanilla, clear butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Options: Use salt if using unsalted butter; use almond flavor to add richness; use lemon OR raspberry flavor to cut sweetness. Use meringue powder and/or cornstarch if cake is being displayed in hot weather.
2
Mix shortening, butter, margarine and flavors together in electric mixer with paddle attachment (hand mixer is okay, too) until light and smooth.
3
Add half the sugar and mix at medium speed until smooth and lump-free.
4
Add remaining sugar (and cornstarch, salt and meringue powder, if using) and mix on medium speed 2 minutes, scraping sides at least once. Low speed can be used to reduce air bubbles for smoother icing, but yield will be less. A couple of teaspoons of milk may be added at this point if the icing seems too stiff.
5
Use immediately to ice cake or pipe directions, or store at room temperature overnight. Decorated cake may be kept at room temp 48 hours. Icing may also be refrigerated up to 4 weeks or frozen up to 3 months -- thaw to room temperature and stir to use. Look for more recipes and decorating tips from Laurie Clarke at www.sweetcelebrations.us!
1225
kcal
Calories
35
g
Fat
235
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 11 ingredients. The key ingredients include: 1 1/2 cups vegetable shortening, 3/4 cup softened margarine, 3/4 cup softened butter, 1/2 teaspoon salt (optional), and more.
Yes, Sweet Celebrations Buttercream (Less Sugar) 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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