Where Does This Simple Buttercream Recipe Come From?
This buttercream recipe is from The Whimsical Bakehouse by Kaye Hansen and Liv Hansen. It is not based on a sugar syrup, so is easier to make.
What Is So Great About This Buttercream?
In a nutshell, this is what makes this simple buttercream an excellent choice for cake frosting and decorating:
- It holds up very well even on hot days.
- It is easy to make.
- It takes color really well.
- It is neutral in flavor.
Especially if you are frosting a wedding cake for an outdoor wedding, for example, I promise you’ll feel much less stress using simple buttercream than any of the European versions.
While this recipe contains 10X sugar (powdered sugar or icing sugar), the boiling water mostly counteracts that sort of chalky-thing that can happen with this type of sugar.
This buttercream recipe makes kind of a ton, so make sure you have a stand mixer with at least a 5 quart capacity. Or, you can halve the recipe.
- 6 cups sifted 10X sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup -1 cup of boiling water, (depending on humidity)
- 2 3/4 cups vegetable shortening, (not oil--the solid white kind)
- 6 oz . cool butter, , cut into little pieces
- In the bowl of your stand mixer fitted with the whip attachment, stir together the sugar and salt.
- Add the boiling water and whip on medium speed until smooth.
- Add the vanilla, shortening and butter.
- Increase speed to medium-high, and whip until light, fluffy and doubled in volume. This could take 10 or 20 minutes, so be patient.
- Flavor with liqueur or extract. You can try adding chocolate, but I haven't so I'm not sure how good it would be. If you try it, let me know.
You can try adding chocolate, but I haven't so I'm not sure how good it would be. If you try it, let me know.
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Amount Per Serving Calories 563 Saturated Fat 14g Cholesterol 22mg Sodium 151mg Carbohydrates 44g Sugar 44g
Looking for a solid cake recipe to use your simple buttercream to frost? Try these: