Stable Buttercream Frosting Recipes

FLUFFY BUTTERCREAM FROSTING

Steps:

• In a large bowl or stand mixer fitted with paddle attachment, cream together softened butter and shortening until fluffy and well combined.
• Add the powdered sugar, vanilla extract, and salt. Mix until well blended. The frosting will be very stiff at this point.
• Slowly mix in the heavy cream on low speed. Once it is fully mixed in, increase the speed to high and beat for 5-7 minutes, scraping down bowl occasionally. The frosting should be very white and fluffy, like a bowl of whipped cream. Use to frost a moist chocolate cake, vanilla cake, or fluffy banana cake!
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SHELF STABLE BUTTERCREAM FROSTING

Steps:

• Using your mixer with the paddle attachment, whip the shortening on medium speed for about 5 minutes or until very light, scraping the sides of the bowl as needed.
• Add the Loranne flavoring, water and salt and mix to combine.
• Add the powdered sugar, a few cups at a time and mix until all the powdered sugar has been combined.
• Remove the paddle attachment and switch to a whip attachment. Whip the frosting mixture on medium until it is very light. This is the trick to making it taste like bakery frosting, so don;t skip the whipping part!
• The frosting is now readty to us. If you prefer a thinner frosting for icing cakes, just add 1 tsp of water at a time until you have your desired consisitacy.
• Frosting can be stored at room temperature in a tightly sealed container for several weeks. You can also freeze the frosting in smaller qualtities and defrost at room tep=moerature as needed.