have ever wondered how can you reduce the sweetness of your buttercream frosting without compromising the consistency? well i am really concerned of the amount of sugar i use in my cakes and usually for a simple design i would prefer to use this special recipe.
give it a try, you won’t regret! oh, and it’s from Wilton’s (http://www.wilton.com/recipe/Extra-Special-Buttercream-Icing-1)
2 cups solid vegetable shortening
8 cups (2 lbs.) confectioners’ sugar
1/2 teaspoon salt
1-2 teaspoons clear vanilla extract or your favorite flavoring
6-8 ounces whipping cream
Makes: About 7 1/2 cups.
Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.
Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cupcake. It will keep 3-5 days in the refrigerator.
*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.