Butter Cream Frosting
1 cup real butter (not margarine) *room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 - 1/3 cup heavy whipping cream
Using a stand mixer (or hand mixer) thoroughly cream butter and shortening . Beat in the vanilla, mixing well. Add sugar, one cup at a time, stopping after each cup to scrape down the sides; mix until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, for one to two minutes. Because of the whipping cream in this recipe it works best when chilled slightly but not too long. This is a great and light frosting, probably one of the best I have found.
How many cupcakes would you estimate that this frosts?
ReplyDeleteMaya, so so sorry for the slow response. I would say that this recipe would ice 24 cupcakes. Although when using a pastry bag I double it because with a pastry bag you tend to use more frosting. This recipe is divine. It is a lighter frosting but oh so yummy.
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