“This is the best buttercream icing I have ever tasted. I used it for my daughter's wedding cake. I made a double batch, which was enough to ice, border, and pipe small decorations on the sides of the cake for a 14" x 10" x 6" tiered cake. I think the whipping cream is the secret to making this icing special.”
READY IN:
20mins
YIELD:
7 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and shortening until fluffy.
  2. Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
  3. Add salt, flavorings and enough whipping cream to make the consistency you need.
  4. Beat at medium speed until icing is fluffy.
  5. You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
  6. I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing.
  7. The meringue powder gives the icing a light crust, but it remains soft underneath.

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