Buttercream frosting comes in many forms…Swiss, Italian Meringue, French, and American. Most people are familiar with American buttercream. This pure-white frosting is typically used by grocery store bakeries to create brightly-colored balloons or roses on store-bought cakes. Don’t get me wrong. I love this stuff, especially the corner pieces with extra icing. It’s even more delightful if there’s an icing rose on the corner! But sometimes this sugary, somewhat imitation flavored frosting can be off-putting.
Every once in a while, a cake needs an American buttercream frosting, but with more natural flavor. This Basic Buttercream recipe is ideal for those times. Vegetable shortening is the basis for this recipe, but butter a rich flavor back to the frosting. When chilled, this finished frosting will not firm up as much an all-butter buttercream, thus making it easier to work with and eat. But the bonus is this Basic Buttercream is perfect for creating brightly colored decorations on cakes.
PrintBasic Buttercream
This Basic Buttercream is a fluffier homemade alternative to grocery-store decorated buttercream cakes. The combination of shortening and butter in this recipe gives this frosting a lighter flavor and mouthfeel compared to all-butter buttercream. This frosting is perfect for mixing with colors. Expect to wow with brightly-colored decorations.
- Author: Erin Thomas
- Yield: About 9 Cups 1x
Ingredients
6 cups powdered sugar, sifted
1/2 tsp. salt (kosher or table)
1 tsp. vanilla
1 cup boiling water
2–3/4 cups vegetable shortening
6 ounces (1–1/2 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
*For Chocolate Basic Buttercream:
6 ounces unsweetened chocolate, melted and cooled to room temperature
Instructions
In a large bowl or standing mixer bowl, blend powdered sugar, salt and vanilla. On low speed, whip in boiling water. Continue to whip until cool and smooth. Add vegetable shortening and butter, whipping again until smooth. *If making Chocolate Basic Buttercream, add melted and cooled unsweetened chocolate now. Increase speed to medium-high. Continue to whip until frosting is light and fluffy (about 10-20 minutes). Color and ice cooled cakes or cupcakes as desired.
Notes
Store for up to 2 weeks in a tightly sealed container in the refrigerator.
