This basic buttercream frosting is perfect for spreading on cakes and cookies or for piping decoration techniques.
Prep Time 15mins
Total Time 15mins
Author Hostess At Heart
1cupsolid vegetable shortening
1tspclear vanilla extract
7tspmilk or water
Combine shortening, water, and extract into the bowl of an electric stand mixer fitted with the paddle attachment. Blend on medium-high until blended and becomes shiny (up to 5 minutes).
Add powdered sugar and *meringue powder. Blend until combined.
Add additional water or milk to thin the buttercream if necessary
Recipe adapted from Wilton Decorating Basics method course. Meringue powder is made up of dehydrated eggs. Leave it out if you want these cupcakes to sit out or if you follow a special diet.It's important to mix the shortening until it becomes shiny! Buttercream can be frozen in an airtight container for up to 6 months.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.