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.
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
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.
Store for up to 2 weeks in a tightly sealed container in the refrigerator.
Find it online: https://gloveboxeats.com/?p=1901