Buttercream Frosting


 A white, fluffy, smooth buttercream with a delicate vanilla flavor. Perfect for topping cakes, cupcakes, and cookies. You’ll need a stand mixer or hand mixer for this one or the consistency just won’t be right. Your welcome in advance! My husband says “ get yo glucose monitors ready!” 😝 

Ingredients 

2 c Crisco (384g)

1/2 c butter (112g, I use Land O Lakes Olive Oil and Sea Salt)

1 2lb bag (907g)(32oz) of powdered sugar 

1/2 tsp salt

2 tbsp heavy cream (30g)

2 tbsp light corn syrup (30g)

2-3 tbsp vanilla extract (20-30g)

Method

Combine all ingredients in your stand mixer bowl or large mixing bowl. Turn your choice of stand or hand mixer on low for 1 min and then increase the speed to high for 5 mins. After 5 mins turn off your mixer and stir the icing to incorporate the ingredients that may be sticking to the sides. Turn your mixer back on the high for 5 more minutes. Enjoy! 

Refrigerate the icing if you don’t plan on using it right away. It will keep for 3 days in the refrigerator or you can freeze it for up to 3 months. 



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