Special Buttercream Frosting
This recipe came from Allrecipescom The original recipe called for 2 cups shortening but I followed the advice of one reviewer and used 1 cup shortening and 1 cup real butter instead I loved it She said the all shortening version tasted like grocery store bakery icing I didnt try that She said if you used all butter instead 2 cups that it was very rich and pleasing to most adults I tried that and didnt like it as well as the 12 butter and 12 shortening version
This recipe came from Allrecipescom The original recipe called for 2 cups shortening but I followed the advice of one reviewer and used 1 cup shortening and 1 cup real butter instead I loved it She said the all shortening version tasted like grocery store bakery icing I didnt try that She said if you used all butter instead 2 cups that it was very rich and pleasing to most adults I tried that and didnt like it as well as the 12 butter and 12 shortening version
- Carbohydrate 20.0199000253964 g
- Cholesterol 47.048643059949 mg
- Fat 26.7526742007542 g
- Fiber 0 g
- Protein 0.161211666871546 g
- Saturated Fat 14.3109285224014 g
- Serving Size 1 1 Serving (51g)
- Sodium 110.299611250202 mg
- Sugar 20.0199000253964 g
- Trans Fat 1.5750539520066 g
- Calories 318 calories
Step-by-step
- Cream shortening and butter until fluffy. Add confectioner's sugar and continue creaming until well blended.
- Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.
- Add additional 10 TBL. (which is approx 2/3 cup) of heavy whipping to get the consistency you like for sugar cookies. Actually, after using this for awhile, I have realized that I should just stick with the called for 6 oz. of heavy cream and no extra and it gets too thin when stirring the colors in if you add that much extra cream.
