Several years ago, I attended a pastry school short course, and one of the things I learned was how to make buttercream frosting, or buttercream icing. This frosting can be used for decorating as well as for frosting the sides and tops of cakes. For frosting, I always used the recipe at room temperature, but for detailed decorating, I refrigerated it to make it stiffer. Of course, the butter cream frosting can be tinted in different colors, but if you want pure white frosting, you’ll need to use clear vanilla in the recipe.
Buttercream Frosting recipe
What you’ll need:
- 1 stick soft butter
- ½ cup Crisco
- 1 teaspoon vanilla
- 1-pound box powdered sugar
- 1-2 tablespoons milk
Directions: Place butter, Crisco, and vanilla in a large bowl. Cream together.
With mixer on medium, add sugar a little at a time. Use a spatula to keep the sides of the bowl scraped down. Beat in one tablespoon milk. If frosting is too thick, add another tablespoon milk.
Place in an airtight container and keep in fridge.