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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This would be great for a birthday ! Can’t wait to try it !
Does this buttercream dry hard to the touch?
Looks luscious. I’m going to make it for my daughters house warming party. Thank you for share all your amazing recipes.
I am definitely gonna try thus recipe 😀
Does this need to be refrigerated?
Can I make this chocolate? Or, can I possibly just add 2 tsp of meringue powder to your chocolate buttercream recipe? Thanks.
With two exceptions, this is the buttercream recipe I have used since I started baking. I use heavy whipping cream instead of milk AND, before I saw your recipe, I’ve never added meringue powder. I don’t know if it’s the order that you add ingredients or what, but this will now be my forever buttercream. Thank you.
Is this the kind of icing used on cakes from Kroger or Walmart? Not the whipped frosting but the decadent, rich, sugary stuff.
Yes, but won’t taste the same as there are no stabilizing chemicals in this.
I use this recipe exclusively for my vanilla frosting. Easy to pipe, the addition of meringue powder really helps in the stabilization of the piping. I also have added a cup or so of cocoa powder in the past, it makes a great chocolate frosting as well! Chocolate is my husband’s favorite version. The frosting in vanilla (or chocolate) is perfect for the white cake with brownie layer. Hands down my family’s favorite cake for every special occasion.
This looks fabulous.
I can’t wait to do some baking with my 2 granddaughters.
Thank you so much xx😘
Can it be frozen then thawed for decorating?