Ivory Silk Buttercream Frosting

• Gluten free

• Baking & Spices

  • 4 cups 100% pure cane confectioners' sugar, pure
  • 1/2 tsp Nielsen-massey almond extract, pure such as
  • 1 tbsp Nielsen-massey vanilla extract, pure such as
  • 1 cup Palm shortening, organic

• Dairy

  • 1/2 cup Butter, salted
  • 1/2 cup Butter, unsalted
  • 3 tbsp Milk powder, nonfat

• Liquids

  • 1/2 cup Filtered or purified water

Found on wickedgoodkitchen.com

Description

Ingredients

• 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup, leveled off and sifted
• ½ cup (120 ml) filtered or purified water
• 3 tablespoons (about 13 grams) nonfat milk powder, such as Carnation® Instant Nonfat Dry Milk by Nestle®
• 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
• ½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®
• ½ cup (1 stick/113 grams) salted butter, at room temperature
• ½ cup (1 stick/113 grams) unsalted butter, at room temperature
• 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature

Directions

• Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl. Dissolve nonfat milk powder in water and then bring to a boil either in microwave or in a small saucepan over medium-high heat. Carefully pour boiling reconstituted milk over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 4 minutes. Add extracts and mix until well blended.
• Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated, about 2 minutes. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will prevent it from incorporating too much air causing too many air bubbles.) If desired, tint buttercream with food coloring paste as suggested below in the Notes section.
• Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.