DECORATOR'S BUTTERCREAM ICING

Decorator's Buttercream Icing image

Provided by Toba Garrett

Number Of Ingredients 8

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Ingredients
2 cups (1 pound or 454 gram) unsalted butter, room temperature
1 cup (230 gram) vegetable shortening or hi-ratio shortening
1 Tbsp fresh lemon juice or 1 1/2 tsp lemon extract, pure vanilla extract, or almond extract
3 lbs (1.36 kilograms) 10X confectioners' sugar
1/2 cup + 1 Tbsp (4 1/2 fl ounces or 135 mililiter) water, milk, or clear liqueur
3 Tbsp meringue powder (see, Epicurious Editors' Notes)
1 tsp salt

Steps:

1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
Storage: Store the icing in an airtight container and freeze for up to 3 months.
Yield: 2 1/2 quarts (2.37 L)
MASTER CHEF'S HINT
Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.