It’s been awhile since I’ve posted anything on my cake blog, but a friend asked me for my recipe for buttercream and I couldn’t seem to find the exact recipe that I always use, so I’m posting that now. I’ve tweaked it several times over the years, and this is by far the best recipe I’ve ever used for taste, texture, and spreadability. You can replace the hi-ratio shortening with all butter; however, your icing will not be as stable, and will definitely not hold up in warmer weather. This makes a large recipe, so you need a large capacity heavy stand mixer. I prefer a KitchenAid 6 qt. model.
Cathy’s Buttercream (American style)
3/4 lb. butter (3 cubes), softened
12 oz. hi-ratio shortening (NO Crisco)
Butter Vanilla flavoring (to taste)
3/4 tsp. salt
3 lb. sifted powdered sugar
3/4 cup heavy whipping cream
Beat butter, shortening, butter vanilla, and salt in KitchenAid mixer with flat beater attachment for several minutes until very light and fluffy. Add sugar and cream and beat until smooth and fluffy on low to medium speed. You do not want to incorporate too much air. This makes a full bowl (6 qt.), so I usually cover the bowl with a clean kitchen towel while mixing to avoid a “sugar storm” in my kitchen.
These cakes and cupcakes are all iced with buttercream
