Decorator’s Buttercream

• Condiments

  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 2 tsp Meringue, powder
  • 1/2 cup Shortening
  • 1/2 tsp Table salt

• Dairy

  • 1 cup Butter, unsalted
  • 1/4 cup Whole milk

• Other

  • 6 cups (just over a pound confectioners\' sugar

Found on iambaker.net

Description

Ingredients

• 1 cup (2 sticks or 227g) unsalted butter, room temperature
• 1/2 cup (115g) shortening
• 2 teaspoons fresh lemon juice (or 1 tsp lemon extract, pure vanilla extract, or almond extract)
• 6 cups (just over a pound) confectioners\' sugar
• 1/4 cup (60g) whole milk*
• 2 teaspoons meringue powder**
• 1/2 teaspoon table salt

Directions

• In a stand mixer with the paddle attachment, cream shortening and butter on medium-high until fully combined and fluffy, about 3 minutes.
• With mixer on low speed, add lemon juice (or extracts) and salt.
• Slowly add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
• Add in milk. Turn the mixer up to medium-high (or high) and beat until light and fluffy (approximately 5 to 8 minutes).
• *You may need to add more milk to reach your desired consistency. Start with the 1/4 cup and if the buttercream is still too dry, add in more milk 1 tablespoon at a time until you reach the desired consistency. Make sure the mixer is on low speed when adding in milk and give it at least 30 seconds between each addition.
• **You can omit meringue power if you prefer. To achieve the perfect piping consistency, you may need to add more confectioner\'s sugar.
• OPTIONAL:
• For extra smooth frosting with less air pockets, add buttercream to a food processor 1/2 batch at a time. Process for 3-5 minutes on high, or until frosting appears smooth and creamy like ice cream.
• Place directly into piping bags and seal with a rubber band. Can be stored in piping bag until ready to use, up to 3 months.