This buttercream frosting recipe uses real cream for a decadent taste and velvety, fluffy texture that is lighter than traditional buttercream, denser than whipped cream and ideal for icing cakes and basic medium-consistency decorating with a bag and tip. and cupcakes.
Beat shortening with an electric mixer at medium speed until fluffy. Gradually add confectioners’ sugar and continue beating until well blended. Icing may appear dry.
Add salt, vanilla and whipping cream, and beat on low speed until fully incorporated. Once combined, beat on high speed until light and fluffy. Icing should be stored in the refrigerator for up to 4 days and may need to be rewhipped before using.
Note: This recipe is for medium consistency buttercream, which is perfect for icing cakes and cupcakes but may be less efficient in piping decorations like flowers.
*You may substitute 1 cup of butter or margarine for 1 cup shortening to achieve a buttery flavor.
**Depending on the humidity and climate, it may be necessary to adjust the liquid and the sugar in your icing. If icing looks dry, add small amounts of liquid (1/4 to 1/2 teaspoon at a time). If icing is too soft, add 1 tablespoon of sugar at a time. The key for both adjustments is adding small amounts until you achieve the right consistency.