Decorator’s Buttercream is perfect for frosting all of your cakes and cupcakes, especially when you want to add some intricate details to the frosting. It is the recipe I used on my White Layer Cake with Fudgy Brownie.
Buttercream Ingredients & Substitutions
Shortening: Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. It can be stored at room temperature and has a long shelf life. The higher melting point of shortening comes in handy when handling the buttercream in the piping bag.
Lemon Juice: The lemon juice does not give the buttercream a “lemony” flavor, but simply helps to enhance the sweetness. However, you could use a teaspoon of lemon extract, vanilla extract, or almond extract instead.
Meringue Powder: Meringue powder is a dried powder made from egg whites and other ingredients to help keep the frosting together and hold its shape. You could leave this out if you don’t have any on hand; however, you may have to add more confectioners’ sugar to the buttercream.
How to Store Decorator’s Buttercream
This recipe makes about 4 cups of frosting. Once made, add the buttercream to piping bags and seal them with a rubber band. The buttercream will last up to 3 months stored in the refrigerator.
Decorator’s Buttercream
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- ½ cup (102.5 g) shortening
- 2 teaspoons freshly squeezed lemon juice
- ½ teaspoon table salt
- 6 cups (750 g) confectioners' sugar
- 2 teaspoons meringue powder
- ¼ cup (61.25 g) whole milk
Instructions
- In a stand mixer with the paddle attachment, cream butter and shortening on medium-high until fully combined and fluffy, about 3 minutes.
- With the mixer on low speed, add lemon juice and salt.
- Slowly add confectioners' sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
- Pour in milk. Turn the mixer up to medium-high (or high) and beat until light and fluffy, approximately 5 to 8 minutes. If the buttercream is too dry, add more milk, 1 tablespoon at a time, and mix on low speed until you reach your desired consistency.*
- Place directly into piping bags and seal with a rubber band. Can be stored in piping bag until ready to use, up to 3 months.
Notes
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What is meringue powder?