Crusting Buttercream

1/3 to 1/2 cup milk

2 to 3 Tbsp clear vanilla

1-1/3 cup Vegetable Shortening

3 tbsp powdered dream whip

2 lb powdered sugar

 

Mix your wet ingredients plus the vegetable shortening together.

Add the dream whip and powdered sugar until all of the dry ingredients have been incorporated into the wet ingredients.

Mix an additional 30 to 45 seconds.

Real Buttercream

1 cup Vegetable Shortening
1 cup (2 sticks) sweet cream butter
2 t. clear vanilla

2 lb. bag Powdered Sugar
1 T. Meringue Powder
4 T. heavy whipping cream

 

Beat all of your wet ingredients together with the Vegetable Shortening.

Beat your dry ingredients until mixed together completely then continue to beat it at medium speed for 3 more minutes.

Fresh Lemon Frosting

1/3 cup unsalted butter, softened
2 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoon vanilla extract
4 1/2 cups powdered sugar

In a mixer bowl fitted with paddle attachement, cream butter until light and fluffy, about 4 minutes.

Add Lemon zest and juice & vanilla & mix on low speed until incorporated, about 2 minutes. Gradually add powdered sugar, mixing on low speed, until it starts to blend into butter, about 2 minutes. Increase speed to high and whip until fluffy and light, about 4 minutes.

Tips~ Frosting can be stored at room temp. for up to 48 hours. If you refrigerate frosting, let it stand at room temp for 20 minutes. Whip again in mixer until light and fluffy.

 

 

Mocha Buttercream

(Makes 3 cups)

1/4 cup milk
1 heaping teaspoon instant coffee grounds
8 tablespoons (1stick) butter at room temp.
2 oz. (1/2 bar) german’s sweet chocolate, grated
3 1/2 cups powdered sugar sifted
1 tablespoon water, if needed
Combine milk and instant coffee grounds in a pot on medium to medium high. Heat until coffee grounds are dissolved.  (You can also place in a microwave safe container and heat it until the milk is hot enough to dissolved the coffee grounds as well)

Set aside to cool.

Place butter into a large mixing bowl and add the milk/coffee mixture and the grated chocolate.  Using an electric mixer on low speed mix it until it has softened.

Add the powdered sugar and continue to mixed it on medium speed until it has become light and fluffy.

Blend in up to one tablespoon of water or milk if it is too stiff.