Amazing Buttercream Frosting Recipe

This is my buttercream frosting recipe. Every time I make it people ask me for my recipe, so I thought that I would put it here online! It is based off of Wilton’s buttercream icing recipe with only a couple slight changes, but I think that the changes make all the difference.

 

 

INGREDIENTS:

    • 1 cup vegetable shortening
    • 1 teaspoon of flavoring (vanilla extract, almond extract, mint extract, whatever flavor that you’re going for! I recommend classic vanilla)
    • 2 tablespoons water
    • 4 cups confectioner’s sugar, sifted (you can often by bags that come pre-sifted, I get mine from Aldi!)
    • 1 tablespoon meringue powder (can be found HERE! Or in stores at Walmart or Michael’s)
    •  1/2 teaspoon Lorann Professional Kitchen Cream Cheese Bakery Emulsion (Can be found in stores at Walmart! Or HERE! It’s under $5 and will last you a long time)

DIRECTIONS:

  1. Cream the vegetable shortening, extract flavoring, water, and Cream Cheese Bakery Emulsion in  a mixer.
  2. Add in the meringue powder and one cup of the confectioner’s sugar and beat on medium — I recommend putting a damp dish cloth over your mixer bowl in order to avoid the powders from flying everywhere once the mixer is turned on.
  3. Slowly add the rest of the confectioner’s sugar to the mixture until it is fully combined.
  4. Beat for another 8-10 minutes until the icing is stiff.
  5. And there you have it! Buttercream icing! Ready to be put onto your cakes, cookies, or cupcakes.
  6. Now you can add colors or keep it white! I recommend keeping the damp dish cloth over the bowl when you are not using it in order to make sure that the icing does not dry out. This can be stored in the fridge for up to two weeks.

What I like about this recipe is that there is no dairy involved! Most buttercream recipes have, go figure, BUTTER in them but this one does not. Some people use milk in place of the water, but I find that it doesn’t make much of a difference in my buttercream icing and I like leaving out the dairy. The Cream Cheese Bakery Emulsion adds a cream cheese flavor, again, without actually adding dairy in. The reason that I like to keep my buttercream icing dairy free is because you can leave it out on counters and not have to worry about constantly making sure that your cupcakes or cake is refrigerated. While I do recommend refrigerating any leftover icing, you do not need to refrigerate the cupcakes or cakes that you frost, unless you like them cold!

 

 

This recipe is great to put into icing bags and decorate cakes, cupcakes, cookies, and whatever else you may want to frost!

How do you make frosting? Let me know if you try this recipe and how it goes!