My Favorite Frosting/Icing

Some call it frosting, and others call it icing.  I waffle back and forth.  Either way it is the stuff we coat the outside of our cakes with to make them super delectable. 

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.

You will need vegetable shortening, salt(not pictured), sour cream(also not pictured, oops), vanilla, butter flavor, almond extract, powdered coffee creamer, and powdered sugar.  As you can see I have a thing for store brands.  I think it has something to do with saving money.

First you must measure out 2 cups and 3 TBS of shortening.  I actually abhor this part of the process.  Shortening is a very annoying thing to measure, but it is a necessary evil in frosting making.  This plunger style measuring cup makes it a little easier.  This goes in the mixer bowl.

Next add the vanilla, almond extract, and butter flavor.  I'll let you in on a little secret.  I just guess on the measurement for these.  I think that indicates laziness on my part.  I put approximately 2 tsp vanilla, 1/2 tsp almond extract, and 1/2 tsp butter flavor.  If you want a very white frosting, use clear vanilla.  In these pictures I used regular vanilla.  As you will see, it still turns out very close to white. 

Add 1/4 tsp salt and mix until creamy.

Next, add 1/3 cup of sour cream.  I was unable to avoid traditional measuring methods as in my vanilla cake recipe. 

Add 1/2 cup powdered coffee creamer and mix on low speed until creamy.

Repeat another 1/3 cup of sour cream and mix until combined.

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. 

Continue mixing on low speed until the frosting is smooth and creamy.  You can now add the coloring if you want the entire batch the same color.

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.

--Frostine

Visit the poetry corner for the latest rhyme on frosting.