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Wednesday, August 25, 2010

Best Buttercream

I have had a love/dislike relationship with buttercream. I love it for it's piping abilities, but haven't been fond of the taste... it's so buttery. Sometimes it seems to overpower the cake with it's heaviness. Until now.

This recipe was created out of desperation. I was rushing around, getting ready for a party, had just made up a batch of mediocre buttercream, and then promptly ruined it with some overly-potent food coloring (FYI, Wilton's "rose" is actually hot neon pink). And now I was nearly out of butter, with no time to run to the store. So I threw this together using odd and ends that I had on end. And. it. was. perfect. It had the holding power of a buttercream, with a lighter taste. Success!

Best Buttercream

1 c. room temperature butter (my preference: 1 stick salted and 1 stick unsalted)
¼ c. shortening
4 oz. softened cream cheese
3 tsp. vanilla
4 ½ - 5 c. confectioners sugar

With an electric mixer, beat the butter. Beat it long and hard, until it's very white and very fluffy. Add shortening and cream cheese, beat until completely incorporated. Beat in vanilla. Add in confectioners sugar ½ cup at a time, mixing on low speed. Continue adding until you reach the desired consistency. (If frosting becomes too thick, thin with a tiny bit of milk.) If you wish, tint with food coloring.

Yield: enough to generously cover 2 dozen cupcakes or a 2 layer cake. 


Annie said...

yay! i'll use it for marsh's bday cake. but not quite so thick maybe. . .

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