Buttercream Recipe

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Here is a very basic recipe for Crusting Buttercream. There are many recipes in

the market for different types of buttercream. Not all of them are crusting.

Crusting mean that the icing forms a really light film over the cake.

You can use this to your advantage to give a nice smooth finish to your cake.

Ingredients:

1/2 cup solid high ratio shortening
1/2 cup butter softened
1 tablespoon of merengue powder
1 teaspoon Clear Vanilla Extract (or extract of choice)
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk

Preparation:

In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don't overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment. You can use coffee creamers for flavorings or combine extracts.

YIELD: Makes about 3 cups.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

If you are using a vegetable shortening withouth the transfats, the consistency

of the icing might change. Use whole milk to bring some fat to the mix. Or try to use a vegetable shortening that has all the transfat. For best results, use high ratio shortening.
I rather use high ratio shortening than shortenings that have no transfats. The consistency changes a lot when it's used with shortenings like Crisco. The buttercream is more crumbly and dry when its done with 0 transfat. And more smooth when it's done with high ratio.
The late news is that Walmart is making their shortening 0 transfat. So try and find one that has fat in it.
Your best bet will always be high ratio shortening like CK High Ratio, Sweetex or Alpine. These are the most common ones out there. Usually found in food suppliers. Sometimes found in Sams or Costco, but not in all of them.

Keep in mind that you can use less butter for a

stronger icing. Just compensate it with more

High ratio and compensate with butter extract.

I add some almond extract too. If you use Crisco,

your icing might be gritty. It's caused by the lack

of quality in the vegetable shortening. For a good

buttercream that is smooth, use high ratio.