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Monday, December 31, 2012

Sturdy Buttercream Frosting (The Best Frosting EVER)

Since this has become my go to frosting and I'm linking to a post with tons of words so I wanted to break it out and put it in a post on it's own.  This has become my favorite frosting for cupcakes I've been making and getting tons of compliments on this flavor.   It holds up great for parties and if you leave it out.  I found this amazing recipe for  Sturdy Buttercream Frosting on Coleen's Recipes.

Sturdy Buttercream Frosting
1 cup white Crisco shortening
1 cup butter (room temperature)
6 to 6½ cups of powdered sugar
½ cup whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract (important)

In the large bowl of a stand mixer, whip the shortening and butter together for about 3 minutes on high. Add 6 cups of powdered sugar, the extracts and whipping cream to the butter mixture and whip ON HIGH for about 8 to 10 minutes.

Depending on climate, you may want to add an additional ½ cup of powdered sugar.
Once you frost your cake, put it in the fridge to let everything "set". Remove your cake from the fridge about an hour before serving.

ALEXIS NOTE: I used just almond instead of vanilla and almond (I personally prefer the taste).  I found this to be the best and putting in fridge is perfect to hold up for the next day or in my case 2 days later and they were still in perfect condition!  This frosting also does great in the freezer!

Easy recipe to make and the best frosting I've come across.

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