Posted by BekahsBakeryThis is a smooth Italian Cream Cheese Icing. Can be piped and used for decorating.
|8 oz (227 g)||unsalted butter|
|4 oz (114 g)||white vegetable or hi-ratio shortening|
|10 oz (283 g)||cream cheese (regular or mascarpone)|
|1½ lb (680 g)||confectioners sugar|
|1 Tbsp (8 g)||meringue powder|
|2 Tbsp (30 ml or 28 g)||heavy cream|
|1 tsp (5 ml)||vanilla extract|
|1 Tbsp (15 ml)||fresh lemon juice|
Directions:Cream the butter, shortening, and cream cheese together for 3 minutes. Stop and scrape the
bowl. Cream for another minute.
Slowly add the sugar to the cream mixture. Add the meringue powder, heavy cream, vanilla, and
lemon juice. Beat for 1 minute on low speed to incorporate the ingredients and then beat on
medium-high speed for 3 minutes.
Stop and scrape the bowl and then beat for 2 more minutes. Dont overbeat as the buttercream
will become too soft for icing and piping.
Store the buttercream in an airtight container for 1 week in the fridge or freeze for up to 2
NOTE: This recipe may be multiplied several times.