I LOVE sweets. But honestly who doesn’t? I love getting cupcakes from stores, all that yummy sweetness that doesn’t come in a can, I just don’t like buying a whole batch and eating them because hey “THAT IS NOT HEALTHY”. Well, neither is this recipe, but at least you can make your own cupcakes with a cake mix of your choosing. This buttercream icing is AMAZING and practically perfect!
I found an amazing recipe at glorious treats and as I’ve made it multiple times in the past year, it has become my go to recipe but I've played around with it. So here is what you need.
1 stick softened (unsalted) butter
1/2 cup of crisco shortening
1/4 teaspoon of salt
4 cups powdered sugar
1 teaspoon Vanilla flavoring (or your favorite flavoring)
2-3 Tablespoons of cream/milk
So ready to get on to this yummy deliciousness? I am so here we go!
Cream (or mix) together butter and Crisco with a beater until smooth. If your a fancy baker like my co-author Brayden and have a fancy kitchen aid use a whisk attachment, but for all of our occasional bakers using an electric mixer is just fine. So once you’ve mixed them together it should look something like this.
Add you salt and mix together. I know some of you are thinking why add salt when we are using unsalted butter. Why can’t we just use salted butter. Salt helps cut the icky sweetness of all the butter.
Once you’ve added the salt slowly add the first 2 cups of powdered sugar. DO NOT pour all the powdered sugar in at once, because this will make a mess and mess with the texture of the icing.
Add about 1/2 to 3/4 cup at a time and beat with your mixer until combined and continue until the 2 cups are mixed. It should look something like this:
Add 1 table spoon of cream. Ok, WAIT 1 MINUTE, I don’t EVER use cream is this really necessary. Nope I, just use regular milk and it works just fine. I am a casual baker and won’t go and buy a whole thing just to use it once. Waste not want not, right? Mix this together and it should look kind of slimy, but still thick.
Add the remaining powdered sugar, slowly just like you did in step 3. It is going to be really thick, so this is where the rest of the milk/cream come in handy. Add one tablespoon at a time until you get the texture that you want. Should be smooth and fluffy. This is what it should look like when done.
Ice your cupcake (or cake) and enjoy!