Buttercream Frosting

Buttercream Frosting Recipe

By Danilo Alfaro

culinaryarts.about.com

Buttercream frosting.

Photo © Meike Bergmann / Getty Images

Buttercream Frosting Recipe

This buttercream frosting recipe will make about 3 cups of frosting, which is enough to frost a two-layer round cake, either 8-inches or 9-inches. You can also frost about 24 cupcakes, assuming two tablespoons of frosting per cupcake. If you'll be piping the frosting on in a tall swirl, you should probably figure 12 cupcakes instead.

The egg whites in this recipe give the buttercream a little bit more firmness. Your best bet is to use liquid pasteurized egg whites that you buy at the store.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• ½ lb. unsalted butter
• ¼ lb vegetable shortening
• 1 lb. confectioners' sugar
• 1 oz. (30 grams) egg whites (or one egg white)
• 2 tsp pure vanilla extract
• 1 tsp lemon juice

Preparation:

1. Combine the butter, shortening and sugar in the mixing bowl of a stand mixer. Using the paddle attachment on slow speed, cream the ingredients together until fully mixed.


2. Now add the egg whites, vanilla and lemon juice while beating at slow speed until the frosting is smooth, scraping down the sides of the bowl frequently with a rubber spatula. You can add a few drops of food coloring during this step if you want a colored frosting.
   
   NOTE: Don't beat on high speed and don't use the whip attachment. Whipping basically adds air to to the frosting, which will make spreading it smoothly onto the cake very difficult.

You can store the buttercream in the fridge, covered in plastic wrap, for up to 10 days. If you do refrigerate it, let it come to room temperature and then just give it a quick whip before you use it. A little milk or water can help you get the right consistency.