Rick's Special Buttercream Frosting

SUBMITTED BY: Rick Mazzuca PHOTO BY: DISCOJUL

"Ideal buttercream for frosting and borders."

PREP TIME	30 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 7 cups

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream

READ REVIEWS (135)

DIRECTIONS

In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

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REVIEWS

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Reviewed on Aug. 8, 2003 by IMP70

This was great. I used 1/2 butter and 1/2 crisco and about 6 cups of sugar (and still wasn't too sweet). This frosting has an incredibly smooth spreading consistancy, yet is strong enough to hold a shape if piped as border/edging. It makes a ton, too. I frosted and decorated a 4 layer 8-inch cake and still had about 1-1/2 cups leftover. THIS IS MY NEW FROSTING OF CHOICE!!

13 users found this review helpful

Reviewed on Feb. 9, 2007 by JOSLYN H.

This is close to my own recipe but I've always used all butter. I was never quite happy with the results because the frosting was always a bit too sweet for me. Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick!

10 users found this review helpful

Reviewed on Dec. 18, 2003 by DONNA2002

This was the recipe I was looking for! I used 1 1/2 C. butter to 1/2 cup shortening and one large bag of confectioners sugar (6 cups). It was perfect for decorating with and never got too soft. Plus it tastes great. I'll always use it when I'm decorating a cake!

10 users found this review helpful

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