Buttercream Dream (By Agentcakebaker)

Submitted by Trixyinaz

"I got this recipe from a cake site and can't stop making it. It is the best buttercream recipe that I have found. I modified my recipe to include Almond Extract, but you can use just about any extract. I've done clear vanilla and raspberry with rave reviews. I use this recipe for all my cakes and cupcakes. It colors nicely. If you want a stiffer buttercream for roses and such, omit or add very little milk. If you want a thinner buttercream, add more than 6 tbs of milk."

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 4 cups

ingredients

• 118.29 ml unsalted butter
• 118.29 ml butter, salted
• 236.59 ml Crisco shortening
• 907.18 g powdered sugar
• 14.78 ml almond extract, clear
• 73.94 ml milk

directions

1. Bring butter to room temperature.
2. In a mixing bowl, whip butter and crisco together.
3. Add the extract and whip.
4. Slowly add the powdered sugar and mix well.
5. Add one tbs milk at a time until you get your desired stiffness.
6. Whip for 5-10 minutes until fluffy.

Reviews

[Chef Sarita in Aust]

Loved this recipe! Made for a wedding cake, I did not use any of the milk and the consistency turned out perfect. It actually withstood 95 degree Texas weather! I also used 2 tspns butter extract and 1 tspn almond extract for a more buttery flavor. This will be my buttercream recipe from now on.

 

[DebS 2]

Excellent recipe for cake decorating! I topped off Kittencal's Glazed Lemon Cake #234278 with this frosting - I used clear almond extract - on cupcakes decorated with little candy melt ducks for my DIL baby shower. Raves on the frosting - everyone "it's not too sweet"!