- 30 mins
- 30 mins
Ingredients
- 1 stick salted butter - room temperature
- 1 stick unsalted butter - room temperature
- 1 cup shortening
- 1 tablespoon Clear Vanilla extract
- 2 pounds confectioner's sugar (powdered sugar, 10x)
- 4-6 tablespoons very cold milk
- I only had unsalted butter, 2 pounds of powder sugar is one bag **
Preparation
Step 1
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk. One tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
The important thing is to work slowly when adding the milk. You can always add more, but you can't take it away if you add too much and the icing is too thin. You want it to be thick enough to set up well, but you don't want it so thick that you can't pipe it out of a pastry bag or spread it with a spatula.
Yes, this recipe does make quite a bit but keep in mind you can refrigerate the icing in a covered bowl.
** I didn't have clear vanilla on hand so mine had a little tint to it, but still yummy **
Recipe from: http://therepressedpastrychef.blogspot.com/2008/05/buttercream-icing.html