There are many different types of frosting. For decorating, the most common are swiss meringue buttercream, italian meringue buttercream, and american buttercream. Every decorator has their favorite. I like a frosting that is not too sweet, not too buttery, and will crust. For those reasons I chose an american buttercream to work with. Not being a recipe guru myself, I tried out recipes I found in cook books and on line until I found this one. It has the qualities I like in both flavor and workability. As usual, I tweaked it a little to suit my tastes. I hope you like it as much as I do.
Add 1/4 tsp salt and mix until creamy.
Now comes an entire 2 lb bag of powdered sugar, no measuring required.
Slowly pour the powdered sugar into the bowl while mixing. Make sure you pour it in on the left side or you will soon resemble a powdered sugar donut.
Here is the complete list of ingredients.
My Favorite Buttercream
2 c. and 3 Tbs shortening
1/4 tsp salt
2/3 c. sour cream
2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter flavor
1/2 c. dry coffee creamer
2 lbs. powdered sugar
This frosting is great to work with in decorating and does not have to be refrigerated on the cake. This is always a plus if you have limited refrigerator space like I do. It can be kept in a sealed container in the fridge for up to two weeks. Simply re-mix when ready to use.
Click here for a printable recipe.
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