Friday, November 26, 2010

STURDY BUTTER CREAM FROSTING

Traditionally, butter cream frosting is made with butter, powdered sugar and flavorings, however, I find the recipes that use all butter, tend to be heavy tasting, hard to work with (it melts and sags too easy) and not the light fluffy frosting people expect.
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I've decorated cakes for years and I keep coming back to this easy, user friendly and fluffy frosting recipe, made with half butter and half white Crisco. Don't freak out about using Crisco in your frosting, you won't be able to tell it is there (100% shortening is what most commercial bakeries use to make that fluffy frosting we all love) and, as you can see, it pipes nicely.
.1 cup white Crisco shortening
1 cup butter (room temperature)
6 to 6½ cups of powdered sugar
½ cup whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract (important)

In the large bowl of a stand mixer, whip the shortening and butter together for about 3 minutes on high. Add 6 cups of powdered sugar, the extracts and whipping cream to the butter mixture and whip ON HIGH for about 8 to 10 minutes.

After that amount of time, check the frosting for consistency. Usually, the frosting is perfect, but if your climate is different from my climate, you may want to add an additional ½ cup of powdered sugar.

Once you frost your cake, put it in the fridge to let everything "set". Remove your cake from the fridge about an hour before serving.

NOTE: This frosting works best in a stand mixer, although you can make it with a hand held mixer (it will just take a little extra time).

15 comments:

Anncoo said...

That's a beautiful cake and thanks for sharing fluffy frosting. It is very neatly done. what do you add on top of the cake after frosting?

Ingrid said...

I'm so impressed Coleen. You're cake is gorgeous!
~ingrid

Erin O. said...

Thanks for this recipe! I have been attempting to make buttercream roses and get into cake decorating, but everytime I would try, my icing would just flop over and look bad. It was so discerning too, I just didn't want to mess with any of it anymore. I will have to try this recipe for sure and decorate a cake with it!

Peggy Clyde. said...

What a beautiful cake. I haven't tried mixing butter and crisco. I will have to try it. Thanks.

Shelby said...

What a pretty cake!

Katy ~ said...

I absolutely love the addition of the whipping cream to this frosting recipe. I don't make a lot of cakes (maybe a couple a year) but this recipe is going into my keeper file!

Now...if only I lived next door to you and you could teach me to make such a beautifully decorated cake. I'm a horrible klutz.

But at least I'll have a super duper frosting!

Monica H said...

That is a beautiful cake Coleen. You did a great job!

Rhonda G said...

holy mother of frosting gods...I just made a 1/2 batch of this and this is my new frosting recipe that I will start using. Just a quick question, what if I want to make it chocolate or another flavor than vanilla? Suggestions?

Coleens Recipes said...

Rhonda G: When I want to make chocolate buttercream, I melt half of the BUTTER a little (not until it's hot, but just "wet" and then I mix in 1/4 cup unsweetened baking cocoa, mixing until very smooth, then proceed with the rest of the recipe.

allison Lindblom said...

This looks beautiful! I'm trying it in a couple days. I am wondering how many cups of frosting does this yield?

Coleens Recipes said...

To Allison Lindblom: I would have to guess (I've never actually measured it out), but I would guess 4 cups of frosting?

Lois Dupuis said...

How does it withstand heat and humidity? Making a cake in NH Friday and worried about the temp,etc.

Coleens Recipes said...

To Lois Dupuis: You did not mention what kind of temperatures you will be dealing with. I don't think ANY frosting with butter in it will stand up to high temperatures.

Lizzie said...

Hi! I've been looking for a sturdy buttercream recipe and came across your recipe. I can't wait to try it! When you say "whip" did you mean use the whisk attachment instead of the paddle?

Coleens Recipes said...

To LIZZIE: Yes, use the whisk attachment to whip.