Sweet Celebrations Buttercream (Less Sugar)

"I developed this recipe as an alternative to the usual super-sweet buttercream. I use about half the sugar of Decorator Buttercream, half the shortening, some butter for its light color and smoothness and some margarine for its lower cost and body. If you whip this buttercream it will gain air and lighten in color, making it more cost-effective than traditional buttercream -- and much lighter in weight (critical when you're covering a 16" cake with an additional layer of fondant)!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
10mins
Ingredients:
11
Yields:
8 cups
Advertisement

ingredients

  • 1 12 cups vegetable shortening
  • 34 cup softened margarine
  • 34 cup softened butter
  • 12 teaspoon salt (optional)
  • 1 teaspoon clear vanilla extract
  • 12 teaspoon clear butter flavoring
  • 12 teaspoon almond flavoring (optional)
  • 12 teaspoon lemon flavoring (optional) or 1/2 teaspoon raspberry flavoring (optional)
  • 2 lbs powdered sugar
  • 2 tablespoons meringue powder (optional)
  • 14 cup cornstarch (optional)
Advertisement

directions

  • Options: Use salt if using unsalted butter; use almond flavor to add richness; use lemon OR raspberry flavor to cut sweetness. Use meringue powder and/or cornstarch if cake is being displayed in hot weather.
  • Mix shortening, butter, margarine and flavors together in electric mixer with paddle attachment (hand mixer is okay, too) until light and smooth.
  • Add half the sugar and mix at medium speed until smooth and lump-free.
  • Add remaining sugar (and cornstarch, salt and meringue powder, if using) and mix on medium speed 2 minutes, scraping sides at least once. Low speed can be used to reduce air bubbles for smoother icing, but yield will be less. A couple of teaspoons of milk may be added at this point if the icing seems too stiff.
  • Use immediately to ice cake or pipe directions, or store at room temperature overnight. Decorated cake may be kept at room temp 48 hours. Icing may also be refrigerated up to 4 weeks or frozen up to 3 months -- thaw to room temperature and stir to use. Look for more recipes and decorating tips from Laurie Clarke at www.sweetcelebrations.us!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I'm a cooker and a caker, but mainly a decorator. I teach classes and workshops locally and decorate about 50 cakes a year for family and friends. I do most of my baking while my two little ones (Ryan, age 7 and Emily, age 5) sleep. I belong to several area cake and cookie clubs, currently serving as the 2007 President of the Fremont Frosters and Founder/2007 President of the "Sweet Things" of Silicon Valley. If you're interested in joining either of these groups or in cake instruction classes send me an email anytime or visit my website at www.sweetcelebrations.us!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes