This icing recipe is from one of my new cake decorating books, Wedding Cake Art and Design by Toba Garrett. The Italian meringue-style buttercream that I have tried in the past was wonderful to work with, but tasted too much like straight butter for our tastes. This recipe is a nice compromise. It spreads smoothly, pipes beautifully, and tastes delicious!
1 pound (454 g) unsalted butter
8 oz (230 g) white vegetable or hi-ratio shortening
1 ½ tsp (7.5 ml) lemon, vanilla, or almond extract (I used Crème Bouquet flavoring)
1 tsp (5 g) salt
3 lb (1.36 kg) confectioners’ sugar
3 Tbsp (24 g) meringue powder
4 ½ fl oz (128 g) water, milk, or heavy cream (I used water)
Cream the butter and shortening with the paddle attachments of a 5 or 6-quart mixer for 3 minutes on medium-high speed. Stop and scrape the bowl. Cream for another minute. Add the flavoring and salt and mix until combined. Gradually add the sugar, then the meringue powder. The mixture will appear dry.
Add the liquid of your choice and beat until light and fluffy, 5 to 8 minutes. Keep the bowl covered with a damp cloth or plastic wrap.
Store the icing in an airtight container for 2 weeks in the fridge or freeze for up to 3 months.
This recipe is a great frosting recipe! Derek had a cake decorating competition for a combined YM/YW activity. We made 2 batches of this frosting for the event. One flavored with almond extract; one flavored with vanilla. We liked the almond extract best. The consistency of the frosting was perfect and the taste was great! Thanks, Valerie.
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