Originally Posted by Sugarsweetcafe
Really glad I cam across this thread because I need a creamcheese frosting that can last out in the july heat for a few hours.
I wanna try the 50/50 recipe but im wondering, do you guys use an american buttercream or a European?
Wondering if mixing it with the american would make it too sweet though hmm. what do you guys think?
I use Sharon Zambito's American Buttercream made with high-ratio shortening and no real butter. It is specifically designed to withstand high temperatures. I make this in a KA Artisan stand mixer (5 quarts).
Buttercream recipe from THE EXPERT Sharon Zambito...
If you want STABLE icing to hold up in the weather...use this
4 cups HIGH RATIO shortening...(not crisco...unless you just have to)
1 tbsp. vanilla flavoring
1 tbsp. almond flavoring
1 tbsp. butter flavoring
1/3 cup extra rich dry coffee creamer
1/3 cup boiling water
1 tsp popcorn salt
4 pounds pure cane powdered sugar (2 full bags)
Place shortening into your mixing bowl and beat with the paddle attachment until it is nice and creamy in texture. (I use speed 6 using a standing Kitchen-Aid mixer.)
While that is mixing, I measure out 1/3 cup of water in a liquid measuring cup. Place this into the microwave and heat till boiling. In a 1/3 c. dry measuring cup, measure out the extra rich coffee creamer. Combine the boiling water and the dry coffee creamer together in the liquid measuring cup. Stir with a spoon until it has dissolved completely. Add in the popcorn salt to this hot liquid and stir to dissolve.
Add the flavorings to the Crisco and blend well.
Using the lowest setting on your mixer, alternate the powdered sugar and coffee creamer liquid until all is incorporated nicely. Turn the mixer up to speed 6 and beat for 8-9 minutes. The frosting will get nice and fluffy and a wonderful creamy texture.