Tami Smith's Perfect Buttercream
Source of Recipe
My personal recipe creation
Recipe Introduction
This recipe was a long time coming. I tried so many different recipes and ingredients before accidentally coming across heavy cream. I was out of milk, and so I used heavy cream in place. Then I was beating the buttercream and became distracted so it beat longer than usual and it was fabulous!! A star was born. 20 years later this is my principal buttercream for all my cakes, large and small. Enjoy!!
List of Ingredients
- 2 cups shortening
- 1 stick butter, soft but not mushy
- 1/4 to 1/2 cup heavy cream
- 1 Tbsp vanilla (used clear if you like)
- 2 pounds powdered sugar, sifted
- ------------8 cups
- pinch salt
Instructions
- In your mixing bowl, beat the shortening until smooth, then add the butter and continue beating for 1 minute.
- Add 3 cups of the powdered sugar and the salt, mix on low until incorporated, scrape the bowl well and beat for 5 minutes on medium speed.
- Slowly add 1/4 cup of the heavy cream and the vanilla and then add the rest of the powdered sugar a spoon at a time. Beat until smooth and scrape the bowl.
- Beat the buttercream another 5 minutes on medium, then add any more heavy cream to the consistency you wish. There are times when I even use a little more than 1/2 cup total.
- Makes enough for a quarter sheet cake (9x13) a 9-inch round 4-layer cake. Store in the fridge for a week or frozen for 3-6 months. Bring to room temperature and beat before using.
Final Comments
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A Note from Chefmom...
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This isn't a crusting buttercream, but a smooth and creamy one. Many people can't believe it's buttercream because it is so smooth and light. The heavy cream helps prevent that "powdered sugar crunchy buttercream syndrome".
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