Decorator’s Buttercream
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.
Servings: 4 cups
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
*For extra smooth frosting with fewer air pockets, add buttercream to a food processor ½ batch at a time. Process for 3-5 minutes on high, or until frosting appears smooth and creamy like ice cream.