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Decorator’s Buttercream

This is easy version of those stunning (and sometimes labor intensive) cakes!
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Decorator’s Buttercream, Rainbow Open Star Tip Cake
Servings: 4 servings
Author: Amanda Rettke

Ingredients

  • 1 cup (2 sticks or 227g) unsalted butter, room temperature
  • 1/2 cup (115g) shortening
  • 2 tsp. fresh lemon juice (or 1 tsp lemon extract)
  • 6 cups (just over a pound) confectioners' sugar
  • 1/4 cup 60g whole milk*
  • 2 tsp. meringue powder**
  • 1/2 tsp. table salt

Instructions

  • In a stand mixer with the paddle attachment, cream shortening and butter on medium-high until fully combined and fluffy, about 3 minutes.
  • With mixer on low speed, add lemon juice (or extracts) and salt.
  • Slowly add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
  • Add in milk. Turn the mixer up to medium-high (or high) and beat until light and fluffy (approximately 5 to 8 minutes).
  • *You may need to add more milk to reach your desired consistency. Start with the 1/4 cup and if the
  • buttercream is still too dry, add in more milk 1 tablespoon at a time until you reach the desired consistency. Make sure the mixer is on low speed when adding in milk and give it at least 30 seconds between each addition.
  • **You can omit meringue power if you prefer. To achieve the perfect piping consistency, you may need to add more confectioner's sugar.

OPTIONAL:

  • For extra smooth frosting with less air pockets, add buttercream to a food processor 1/2 batch at a time.
  • Process for 3-5 minutes on high, or until frosting appears smooth and creamy like ice cream.
  • 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.