I few months ago I had the best buttercream frosting I’d everEVERever had.
It didn’t taste homemade. and it didn’t taste store bought.
but it had to homemade?
but it didn’t taste like buttercream frosting.
I stood to the side watching another lady literally lick the frosting off the cake plate while asking the chef how on earth she made it. Her secret was shortening. …uh, err
gag. I don’t like shortening? What had I done. I’m SO against shortening. am I? I mean, I just had the best frosting I’d ever had in my life. For once I wasn’t scraping off the extra frosting to the corning of my plate, in fact I was secretly jealous of the lady licking the cake plate. hehe I wanted more.
Then, weeks later, I heard the following story. A woman asked for a world famous roll recipe.When told the recipe called for butter, shortening and lard she was appalled. Next she asked- “Is there anything I can substitute for those ingredients.”sure there is, but you won’t get the world famous rolls” I thought about that….and was convinced. Sometimes its ok to use shortening. If I want the best of the best…. I mean, how often do I eat cake like that? a few times a year?
- 1/2 cup room temperature butter (if you melt in microwave be SO careful. you easily risk getting it too runny, which will ruin your frosting.)
- 1/2 cup shortening
- 4 cups (half a bag) powdered sugar*
- 3 tsp vanilla
- *3-4 TBS of Evaporated Milk (can use milk)
- For Chocolate Butter Cream add 1/2 cup unsweetened cocoa powder
- This recipe is really forgiving....
- Beat butter and shortening together on medium speed for a few minutes. Turn down your mixer to slowest speed and slowly add sugar, vanilla. Turn mixer back to medium speed and **add milk /one tablespoon at a time until you reach your desired consistency. beat for about 3 minutes the less milk, the stiffer the batter- which is best if you are cake decorating if you get your frosting too thin, add powdered sugar to stiffen back up.