This frosting is used for frosting cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Frosting.You can make roses out of Buttercream Frosting, but the drying time is 3 or more days depending on the humidity.
In the electric mixer, combine butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Add butter, vanilla extract, and almond extract; mix together well. Add about 1 pound (4 to 4 1/2 cups) powdered sugar and the meringue powder; mix until incorporated.
Add the remaining powdered sugar (1/2 cup of powdered sugar at a time), and mix until you get the consistency you want. You may not need to use all the powdered sugar.
Add a little water or milk (a teaspoon at a time), if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate. NOTE: Buttercream Frosting will last for weeks as long as long as it is well sealed.
Makes about 3 1/2 pounds of Buttercream Frosting.
This recipe and the instructions are from a lovely lady name "Sewsweet." I thank her very much. I like this recipe better than Wilton’s Buttercream Recipe because it tastes less sweet and uses half the amount of Crisco shortening.
Into the mixer bowl, place the Crisco shortening and cream until fluffy. Add the powdered sugar to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.
In a small bowl, combine the water and the powdered milk; add the vanilla extract, butter extract, almond extract, and cre royale or cre bouquet, and salt. Add to the shortening/sugar mixture and combine until well mixed.
This frosting needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream frosting.
NOTE: This buttercream frosting can be kept out of the refrigerator for around 2 weeks. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
Chocolate Buttercream Frosting Instructions:
I just add Hershey's Cocoa, but any powdered cocoa would work. Some extra hot water will probably need to be added to the Buttercream frosting mixture. If you want a darker brown color, you can also add a little brown food coloring.
* 2 pounds un-sifted powdered sugar (confectioners' sugar) = about 8 to 9 cups.
** You can purchase meringue powder at your local grocery store under the brand name of Just Whites.
*** Use a paper towel that has no design imprinted for smoothing your frosting. The trick is to smooth it with paper towels when the frosting is slightly crusted.
Best Buttercream Frosting Recipes: https://whatscookingamerica.net/pegw/buttercreamicing.htm