Buttercream Frosting

This recipe is from the Riviera Bakery – my favorite bakery in the world. This recipe is not overly sweet and has a silky-smooth finish to your cake. I tried making an all butter version (to avoid the use of shortening) but did not get a nice smooth frosting. You can certainly use the frostings in a can to decorate your cake, but if you want to make your own, this recipe is a keeper. You should really check out their books and website to get some more decorating tips from Liv. This video clip is for cupcake decorating. There are two more videos for cake decorating that you should check out as well- Cake Decoration I & Cake Decoration II

Buttercream Frosting

This recipe is from the Riviera Bakery – my favorite bakery in the world. This recipe is not overly sweet and has a silky-smooth finish to your cake. I tried making an all butter version (to avoid the use of shortening) but did not get a nice smooth frosting. You can certainly use the frostings in a can to decorate your cake, but if you want to make your own, this recipe is a keeper. You should really check out their books and website to get some more decorating tips from Liv. This video clip is for cupcake decorating. There are two more videos for cake decorating that you should check out as well- Cake Decoration I & Cake Decoration II

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 76 TBSP

Course: Desserts, Frostings & Toppings

Calories: 119.1

Ingredients Method Nutrition Notes

Nutrition

Serving: 2Tbsp (21.6 g)Calories: 119.1kcalProtein: 0.016gPhe: 0.9mgPKU Exchanges: 0.06exch

Ingredients

  

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• 6 cups Powdered Sugar (Confectioners)
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1 cup Boiling Water
• 2 3/4 cups Vegetable Shortening
• 12 tablespoons Butter slightly chilled and cut into 1 inch pieces

Method

 

1. In the bowl of your mixer fitted with a whisk attachment, combine the powdered sugar, salt and vanilla.
2. Add the water, and whip at a low speed until smooth and cool.
3. Add butter and shortening. Increase speed to medium-high and whip until light, fluffy and almost double in size.

Notes

Reader Q&A:
Q: How long will this keep in the refrigerator? A: A week in the fridge, 6 months in the freezer (but needs to be rewhipped a bit when it defrosts).
Q: Is there a substitute I can use for the vegetable shortening? A: I am guessing you could try all butter. — Brenda
Q: If I want to add food coloring, at what point would I do that? A: After it is all whipped up.
Q: Is this a crusting buttercream? A: No it is not.

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