Buttercream Frosting
Author: Leslie Green - The Hungry Housewife
Prep time: 5 mins
Total time: 5 mins
  • 2 sticks (1 cup) salted butter, room temperature
  • 2 cups Crisco shortening
  • ½ teaspoons plus a pinch more coarse kosher salt
  • 2 teaspoons butter flavoring
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon almond extract
  • 2 pounds powdered cane sugar, divided
  • 1½ tablespoon meringue powder
  • Milk, about 2-3 tablespoons (you can also use water if you plan on leaving the frosting out)
  1. In the bowl of a stand mixer with the flat beater attachment, on low speed mix the butter, Crisco shortening and salt together until completely incorporated. Scrape the sides as needed with a rubber spatula.
  2. Mix in butter flavoring, vanilla and almond extract.
  3. Slowly add in meringue powder and half of the powdered sugar, mix until smooth. Scrape sides as needed.
  4. Slowly add the remaining powdered sugar and mix until smooth. Scraping sides as needed.
  5. Add milk 1 tablespoon at a time until you reach a spreading consistency. You may only need 1 tablespoon or all 3. It all depends on how thick you like your frosting.
Meringue powder is optional, but I like to use it when I am using the Viva Paper towel method for a smooth cake.
You can find meringue powder at Michaels in the cake decorating section or possibly at the grocery store tables egg white powder.
In place of the milk you can use water if you plan on leaving the frosting out a room temperature for an extended period of time.
This frosting keeps well in the refrigerator for up to a week if stored in an air tight container. Bring to room temperature prior to using.
Recipe by The Hungry Housewife at http://www.thehungryhousewife.com/2017/02/buttercream-frosting.html