Saucy's Never-Fail Frosting... Tutorial on Roses for Cakes
I found this AwEsOmE buttercream frosting recipe at Saucy's Sprinkles!
Saucy's Never-Fail Frosting
1 cup butter at room temperature*
1 cup vegetable shortening at room temperature (ie. Crisco)
1 teaspoon white vanilla (ie. Wilton)
4 cups confectioners/icing sugar
2 tablespoons whipping cream
Best made in a stand mixer. Cream together the butter and shortening thoroughly. Add the sugar, one cup at a time until blended. Beat in the vanilla as you go. When the sugar is completely beaten in, make sure the sides of the bowl are scraped down. Add the whipping cream, beating at the highest speed until super fluffy, about one minute. Use immediately. Store covered in refrigerator when not in use.
If you would like to add colouring, use the professional type sold at cake decorating supply specialty stores or Micheals. Remember: paste food colouring is stronger and more vibrant, so measure accordingly. The colour will also deepen after blending so keep your tint light.
* Sometimes, when I need very white frosting, I use "white margarine" instead of butter if I can locate it. It is simply margarine without yellow colouring added.
Enjoy!
Suzanne
Saucy's Never-Fail Frosting
1 cup butter at room temperature*
1 cup vegetable shortening at room temperature (ie. Crisco)
1 teaspoon white vanilla (ie. Wilton)
4 cups confectioners/icing sugar
2 tablespoons whipping cream
Best made in a stand mixer. Cream together the butter and shortening thoroughly. Add the sugar, one cup at a time until blended. Beat in the vanilla as you go. When the sugar is completely beaten in, make sure the sides of the bowl are scraped down. Add the whipping cream, beating at the highest speed until super fluffy, about one minute. Use immediately. Store covered in refrigerator when not in use.
If you would like to add colouring, use the professional type sold at cake decorating supply specialty stores or Micheals. Remember: paste food colouring is stronger and more vibrant, so measure accordingly. The colour will also deepen after blending so keep your tint light.
* Sometimes, when I need very white frosting, I use "white margarine" instead of butter if I can locate it. It is simply margarine without yellow colouring added.
Enjoy!
Suzanne
Comments