Email to Ed Halpaus      

Recipe Categories: Leo's HOME PAGEAPPETIZERS BakedBeans BatterBread BREAD BREADMACHINE BREAKFAST CAKESandPIES CheeseCake COOKIES CROCKPOT DairyFree DESSERTS Drinks ETHNIC FISHandSEAFOOD Fruitcake GlutenFree Honey Information Ingreients JAMSandJELLIES Low-CarbBreakfast Low-CarbVegetables MainDish MEATS MUFFINS PASTA Popovers Potatoes POULTRY RICE SALADandDRESSING SaladDressing SANDWICHES SAUCES Scones SmokerRecipes Snacks SOUPSandSTEWS VEGETABLES VEGETARIAN WholeWheatRecipes WildRice Zucchini

Chefmom's Classic American Buttercream R




Source of Recipe


Chefmom


Recipe Introduction


Chefmom's Classic American Buttercream Recipe (Frosting)


List of Ingredients




2 cups Crisco Shortening
1 stick Butter -- slightly soft but not mushy
1/4 cup heavy cream -- (1/4 to 1/2)
2 tsp. clear vanilla
2 pounds powdered sugar----- 8 cups, sifted


Recipe




In your mixer bowl, beat the shortening until it's smooth, add the butter and cream together until smooth and light and fluffy. Add 1/4 cup of the heavy cream and the vanilla and mix well.

Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream if necessary to adjust the consistency. If you want a more dense buttercream, then only mix and be done. For a lighter one, beat the buttercream on a low - med. speed for about another 10 minutes.

Makes enough for 1 9-inch 4 layer cake plus decoration or enough icing for a 9x13 with decoration. For larger cakes you will need to double the batch (only if you have a 7qt or 12 qt mixer) or make several batches.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A Note from Chefmom.....
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For a super smooth buttercream, don't beat as long. BUT this buttercream will be more ivory than when it's beaten longer. It's easiest to smooth out when it's fresh.

I'm asked all the time about this icing crusting and how long it can be left out. So, it doesn't really crust, it will need smoothed with a hot knife if you want a super smooth surface. This is great because a cake can be done one night and the icing will still be creamy the next day for serving.

As for sitting out, I have left this buttercream in a tight tupperware for several days at room temperature, several weeks in the refrigerator or several months (6+) in the freezer without problems.

No matter how you store the buttercream, be sure to beat it vigorously with a heavy spoon before using to take away the spongy texture.

Description:
"Frosting"