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Stunning rosettes cover this flavorful cake... white cake layers complemented with rich fudgey brownie deliciousness!
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5 from 2 votes

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.
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Decorator’s Buttercream, Rainbow Open Star Tip Cake
Servings: 4 cups
Author: Amanda Rettke--iambaker.net

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.