Fluffy Vanilla Buttercream Icing

Posted by Michael Vyskocil Dec 13, 2008

This buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes soft while piping, stir it over an ice-water bath until it stiffens. It can be made ahead and kept in an airtight container in the refrigerator up to 2 days. However, you must rewhip the buttercream before spreading it; let it sit at room temperature for about 30 minutes to soften lightly, then transfer to an electric mixer fitted with the paddle attachment. Beat on medium-high speed until the buttercream is smooth and spreadable. It will go through a curdle-like stage; keep beating. (You can also beat the buttercream vigorously with a rubber spatula if you don't have an electric mixer.)

Makes 3 1/2 Cups, Enough for One 2- to 3-Layer Cake or About 2 Dozen Cupcakes

Ingredients:

• 6 cups confectioners' sugar, sifted
• 3/4 cup unsalted butter, softened
• 1/4 cup vegetable shortening
• 6 to 8 tablespoons milk
• 1 teaspoon pure vanilla extract

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat 3 cups of the confectioners' sugar, butter, vegetable shortening, 4 tablespoons milk and the vanilla extract until smooth, about 3 to 5 minutes.
2. Scrape down the sides of the bowl with a rubber spatula. Add the remaining confectioners' sugar; beat until light and fluffy, 3 to 5 minutes.
3. Add the remaining milk, 1 tablespoon at a time, to the mixture, as needed, to achieve a good spreading consistency.