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Italian Buttercream

Reviewed: Jan. 22, 2012
Straight forward....I LOVE this idea...It is PERFECT for piping! But before you actually use this recipe,There are a LOT of tweaks that you might want to consider: (1) This frosting has NO taste (besides a strong aftertaste of butter); I recommend using both Almond AND vanilla extract. (2) 2 2/3 Cup of shortening was waaaay too much in the original recipe (I could tell just by looking at the darn thing), so I cut it down to 1/3 cup and it worked great. (3) Do NOT substitute margarine for butter. TIPS: (1)If you can, use a stand mixer with a whisk attachment. I started off with a hand mixer, but ended up switching to my stand mixer to get the final fluffy finish. (2) Put frosting in a piping bag FIRST, then place in the fridge to cool. It started to separate when it got too warm from holding it (like all frostings do).
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