The first day of 5th grade ( I was home sick and of course baking) I made a homemade cake and afterwards while putting the plastic wrap on the cake I sliced my thumb/hand completely open on the serrated edge. This would be known as my first major kitchen accident, I've sliced/cut off almost every finger. I can cook but man am I clumsy in the kitchen :) .
Anyways back to cakes, I finally found a great buttercream recipe that allows me to make a fantastic homemade cake and have bakery quality frosting. It's a simple recipe that turns out great every time, follow the directions and don't use any substitutions.
2 sticks butter at room temp
2 cups Crisco shortening
1 tsp clear vanilla (when making white frosting I sub almond flavoring here)
1 tsp butter flavoring
2 lbs confectioners sugar
1/4 tsp salt
1 TBSP meringue powder, found at Joanne's or baking supply stores
1 TBSP milk (if needed)
1/2 c cocoa powder (if making chocolate)
Mix butter, crisco and salt together on low speed for 5 minutes. Add extracts and beat until well blended. Turn off mixer and add meringue powder and 1/2 confectioners sugar. Turn mixer on the slowest speed the mixer has, add remaining sugar 1/2 cup at a time until sugar is mixed in. turn mixer up to medium and beat until smooth and creamy, this should take about 5 minutes. I like to refrigerate my frosting for a little bit before putting it into piping bags. This frosting colors great!!!!
Makes enough to frost a 2 layer cake or frost 24 cupcakes. Store leftovers in freezer for another use.
I frosted a cake for my son's 21st birthday.
I flavored these with orange extract instead of vanilla or almond
I paired it with chocolate cupcakes and they
were to die for!
Yummy chocolate frosting!