A creamy and smooth, equal parts butter and shortening, crusting buttercream; perfect for frosting and piping cakes, cookies and cupcakes.
- 2 cups unsalted butter, softened
- 2 cups vegetable shortening
- 4 lbs pure cane sugar powdered sugar¹
- 1 tablespoon clear vanilla extract²
- 1 tablespoon butter vanilla³
- 6-8 tablespoons milk
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In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add vanilla and butter extracts; mix until combined.
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Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down bowl as necessary. Adding the powdered sugar gets dusty - place a damp towel over the top of the mixer to shield flying powdered sugar dust.
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Continue to slowly add remaining powdered sugar; blend until completely combined.
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Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved. Eat & Enjoy!
Store Vanilla Buttercream in an airtight container in the fridge; will keep 2+ weeks.
When you are ready to use, thaw to room temperature and re-whip; adding milk as needed.
¹ For a creamy buttercream use pure cane sugar powdered sugar. If it doesn't say "pure cane sugar" it is beet sugar, which can leave buttercream gritty.
² Pure non-clear vanilla extract can be used instead of clear vanilla extract, however this will effect the color of the buttercream. It will make it less white.
³ Butter vanilla adds more butter flavor to the buttercream; it is subtle and worth adding but is not necessary.
Recipe from Rose Bakes.