This recipe is similar to our usual “Fluffy” buttercream, however there is no butter in this recipe. We are only using Hi Ratio shortening, which gives a fluffier, lighter frosting. The measurements are slightly different. We also use extra flavorings. Hi ratio shortening gives a creamier consistency to frosting than regular vegetable shortening. Because there is no butter, it works well with high temperatures. As with any of our American buttercreams, you can alter the consistency by adding more powdered sugar to thicken or more milk to thin it.
Fluffy Vanilla Buttercream using all Hi Ratio shortening
2 cups (386 g) high ratio shortening (We use Sweetex and CK brands)
2 Tablespoons (24 g) clear vanilla extract
1/2 teaspoon (2 g) butter flavoring
1/2 teaspoon (2 g) lemon or almond flavoring
4 lbs. (1820 g) confectioners’ sugar
1 cup (238 g) or more if needed – milk or heavy cream (you get a softer crust using heavy cream)
1/2 to 1 teaspoon (2g to 4g ) salt ( I use popcorn salt because of its fine grain or let your regular salt dissolve in the milk) This will cut the sweetness.
Cream the shortening and flavorings . Add the confectioners’ sugar and cream, mixing slowing and gradually increasing speed . Mix approx. 8 min. until creamy and smooth, DURING THE LAST 2 TO 3 MINUTES OF MIXING SLOW DOWN THE SPEED TO VERY SLOW THIS WILL ELIMINATE MOST OF THE AIR BUBBLES THAT OCCUR. If you are still seeing what looks like bubbles that have burst (small circles) in your buttercream, continue to add milk a teaspoon at a time until most of them disappear.
This is still sweet though the salt cuts some of the sweetness.
Makes appproximately 11 1/2 cups
***We slightly altered this recipe from our previous version, which had 2 lbs (910g) confectioner’s sugar. We still really like the previous version, but it has a much lighter and softer consistency and while it crusted, it didn’t crust quite as firm. Using the Viva and “roller” methods of smoothing is easier with the updated version.