Rick's Special Buttercream Frosting
Serves/Yields: 7 cups. (12 servings)
Prep. Time: 30 Minutes
Cook Time:
Category: Frostings
Difficulty: easy
Ideal buttercream for frosting and borders.
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream
1 In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
2 Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.
Source: Rick Mazzuca
Contributed by: on Monday, April 26. 2004 at 16:39:42
Do you think this will crust?
I have used this before and it does crust slightly. I only made borders with it( no flowers or anything elaborate) and it done very well. Plus, I got lots of compliments on the taste. Hope this helps!
Christy
This would have to be kept in the fridge right? I know, stupid question . How long could it sit out though? A couple hrs maybe?
BTW, I substituted 1/2 real butter for the shortening. I just think it tastes better.
I agree. If I am going to use these types of icings, I have to have a more butter than shortening ratio, if not all butter. Eating pure shortening is hard to stomach.
This would have to be kept in the fridge right? I know, stupid question . How long could it sit out though? A couple hrs maybe?
yeah cakesbgood, this would most definately have to be stored in the fridge. I wouldn't think a couple of hours at room temperature would hurt it any, though.
Quote by @%username% on %date%
%body%