ALL RIGHTS RESERVED © 2025 Cake Central
Printed From https://www.cakecentral.com/recipe/16058/crusting-buttercream-icing-2 2025-04-09
This is my absolute favorite recipe for buttercream. It has a very rich flavor, and is very creamy and smooth and crusts over very nicely. I got this from my wilton instructor, Edna de la Cruz’s website.
Ingredients
- 1/2 cup solid high ratio shortening
- 1/2 cup unsalted butter, softened
- 1 tablespoon of meringue powder
- 1 teaspoon Clear Vanilla Extract (or extract of choice, I use 1/4 tsp almond extract, 1/4 tsp butter extract, and 1/2 tsp clear vanilla)
- 4 cups sifted confectioners’ sugar (approx. 1 lb.)
- 2 tablespoons milk
Instructions
- In large bowl, cream shortening and butter with electric mixer on low speed. Add vanilla and milk and blend. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don’t overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment.
