American Crusting ( and Non-Crusting) Buttercream
Try this American Crusting ( and Non-Crusting) Buttercream recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup butter (2 american sticks)
- 1 cup high ratio shortening (look for at least 3g trans
- (^^^ swap out for one more cup of butter instead, if using this recipe under a fondant covered cake!)
- 2 tsp extract of choice (i use vanilla and/or almond usually)
- 2 lbs (8 cups) powdered sugar (no cheap brands here they tend to have more clumps)
- 4 tab water (add more if in a very dry cold climate)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 ″ cake, with maybe a little to spare. (151g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Cream shortening and butter in mixer with beater blades or flat blade (NOT whisk), on medium for 2 minutesAdd extract and water and beat on low ’till incorporatedGradually add sugar, beating on LOW (very important to avoid air bubbles) until just mixed.*Add more water, a TAB at a time if too thick. But remember, you don’t want a thin consistency.*You can color the buttercream by using gel colors*Keep your bowl covered until ready for use*Can be refrigerated for up to two weeks
