As a professional decorator I need a sturdy frosting when decorating cakes. This is true for a few reasons. One, I want a recipe that will create the design I am making.
Second, I need a frosting that will withstand the elements. When I deliver a cake I have to guarantee the cake will hold up in room temperature or warmer. If the frosting was just butter based, it may no hold up to warmer weather.
Thirdly, this recipe allows for a variety of flavor choices using different flavors. Click on the link below that describes six wonderful frosting flavors with this one recipe.
Watch our ONE Minute How-to Video (printable recipe below)
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Recipe:
1 Cup butter (room temperature)
1 Cup shortening (hi-ratio if possible)
4 – 6 Cups powdered sugar (depending how stiff you need the frosting)
2 – 4 Tablespoons milk
2 teaspoons extracts or flavor syrups
Beat butter until well whipped for a few minutes. It should be silky looking.
Add shortening and blend until well mixed.
Slowly add the powdering icing sugar 1/2 Cup at a time.
Keep adding until you get the consistency you want. Add the milk and the extract. Blend until the consistency you want.
Store in the refrigerator up to 2-3 weeks.
What is hi-ratio shortening?
Make fluffier, creamier icing using hi-ratio shortening designed specifically for bakers. Hi-ratio shortening, which contains emulsifiers, is more temperature stable and will hold air better upon whipping, improving volume and stability of icing.
Emulsifiers are molecules that help the oil and water stay together, instead of staying separate.
Crisco is a good brand of vegetable shortening.
- Recipe:
- 1 Cup butter (room temperature)
- 1 Cup shortening (hi-ratio if possible)
- 4 - 6 Cups powdered sugar (depending how stiff you need the frosting)
- 2 - 4 Tablespoons milk
- 2 teaspoons extracts or flavor syrups
- Beat butter until well whipped for a few minutes. It should be silky looking.
- Add shortening and blend until well mixed.
- Slowly add the powdering icing sugar ½ Cup at a time.
- Keep adding until you get the consistency you want. Add the milk and the extract. Blend until the consistency you want.
- Store in the refrigerator up to 2-3 weeks.
Click HERE for Six Buttercream Flavor Options
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