Ingredients
Method
- In the bowl of your mixer fitted with a whisk attachment, combine the powdered sugar, salt and vanilla.
- Add the water, and whip at a low speed until smooth and cool.
- 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.
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.
