Buttercream Recipe

This is the recipe I use. It’s from my friend, Janel, of Serious Cakes fame. It’s excellent!! It doesn’t have as much shortening in it as other recipes do. Everyone I have ever made a cake for loves it

Serious Cakes’ Buttercream Frosting

Ingredients
22 tbs salted butter, softened (about 3 sticks) (I use three sticks)
2/3 c. shortening
5-8 tbs heavy cream**
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-3 tbs corn syrup***

Instructions
Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.

Depending on the humidity where you live, you may not have to add the liquid.
*I hardly ever add corn syrup…it’s good to add if you have lots of string work but other than that it’s not really necessary.

My new absolute favorite is Swiss meringue butter cream here is a link to Mayen’s you tube video on how to make it. Once you try it you will never go back! Oh and the best part, no icing sugar! (I hate icing sugar!)
Part 1
http://www.youtube.com/watch?v=4XjNCncyziI
Part 2
www.youtube.com/watch?v=YUGHJ2FCJi8

If you don’t want your icing to taste like shortening, don’t put it in there! ;) Seriously, I use an all-butter icing and my customers RAVE over it!

Here’s a link to my blog with the recipe, plus how I get my cakes smooth → http://tinyurl.com/buttercreamtut