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Buttercream Frosting

Buttercream Frosting	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Using shortening in this recipe instead of real butter makes the frosting much more stable and long-lasting for cookies that are going to sit out a while before consumption.

1 cup Butter-Flavored or Golden Crisco ( solid vegetable shortening )
4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 fluid ounces heavy cream
gel or paste food coloring (optional)

Cream shortening until fluffy. Add powdered sugar and continue creaming until well blended. Add salt, vanilla, and cream. Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy. If desired, divide frosting into several small bowls and stir in food coloring to create various colors of buttercream frosting.

Variations:

For a pure white frosting, use white shortening and clear vanilla.

For a whiter colored frosting that uses real butter but still holds up well at room temperature, use 1/2 cup white shortening and 1/2 cup unsalted butter.

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Reviews of Buttercream Frosting:

1-5 of 45 reviews   Next >>

  linda in fort myers  Dec 16, 2013
Would make this again.
love buttercream easy to make spreads great will use again everyone loved it 5 stars

  Jill  Nov 25, 2012
Would make this again.
I'm not much of a baker, but this is the best I've ever made, and now I get request for this icing and the shortbread cookies. 5 stars

  Sheila in Hillsboro, IL  Jan 30, 2011
Would not make this again.
I didn't like this icing. I wanted more of a smooth icing -- this one tasted greasy (in my opinion)--I did not use heavy cream though, I only had milk on hand. 1 star

  A cookie baker  Dec 19, 2010
Would make this again.
Super!! I love buttercream! 5 stars

  Courtney in Gig Harbor  Dec 16, 2010
Would make this again.
Gorgeous. Made it with the regular Crisco. Works beautifully, and tastes great. Perfect for my holiday cookies. 5 stars

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