Brenda's Bakery Buttercream

This American style icing reminds us of the buttercream you'd get from your hometown bakery; fluffy and on the sweet side. After letting your iced cake chill in the fridge, it forms a light crust that comes in handy for using a paper towel to smooth the icing, and it pipes beautifully. The shortening helps it hold vibrant food coloring and the butter adds the richness. So, this icing works great for both the cake and the decorations. It's an all time classic and our favorite go to recipe.

Yield: Enough to ice and fill a two layer 8" cake or cover 20-30 cupcakes. If piping additional decorations, you should make a second batch of buttercream

2 sticks unsalted butter, softened but not squishy
3/4 cups vegetable shortening (Crisco works the best for this)
3 tsp. vanilla extract
1/2 tsp. salt
5 1/2 cups confectioner's sugar, sifted 
1 tbsp. water

1) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 1 minute.

2) Add the vegetable shortening and beat for an additional 30 seconds.

3) Add the vanilla and salt and stir on low until incorporated. Scrape down the bowl.

4) With the mixer on low, add the confectioner's sugar in scoopfuls. Once all the sugar is added, scrape down the bowl so there is no powder remaining on the sides. 

 5) Set the mixer to low, add the tablespoon of water and mix until incorporated. Then switch the mixer to medium-high and beat the buttercream for 30 seconds to lighten.



This buttercream can be stored for up to 10 days in the fridge. Place in an air tight container with plastic wrap pressed to the surface of the buttercream for best results. Bring back to room temperature and stir by hand with a rubber spatula to reuse.

It can also be frozen for up to one month. Once again, bring back to room temperature and stir by hand with a rubber spatula to reuse.