I love everything about classic buttercream and I love white chocolate buttercream even more! The thing is sometimes you need a frosting that really holds its shape and will also hold up to the elements. I was making deviled egg cake balls and I wanted the "yolk" to hold it's shape while I was taking them to their final destination. I also was picturing them as being a fun treat for BBQs and picnics during the summer (or for a super fun April Fool's Day dessert!) So I wanted them to hold up to a little heat and humidity and maybe even a brief ride in a pic-a-nic basket. You know what I mean, Boo Boo? I know, I'm smarter than the average bear! This frosting is perfect for applications such as this. It is also perfect for summer cakes and cupcakes.
The secret to the frosting is plenty of powdered sugar and some shortening. I don't usually buy shortening. I certainly don't mind if you do, in fact I have a brother-in-law who runs a plant that makes the stuff. It is just that I have a personal preference for butter. In fact I can tell you the last time I bought shortening was 3 years ago... the last time I wanted to make a fluffy frosting with some staying power! It has been so long since I tasted frosting like this and I was immediately transported back to my childhood. This frosting tasted exactly like I remember the icing on the clown cones at Baskin Robins as a kid. YUM! I am still a butter frosting person on principle, but this worked perfect for the treats I was making today and brought back a fun childhood memory. It is hard to go wrong with that!
enough to generously frost 24 cupcakes or a layer cake
1/2 cup butter, softened
1 1/2 cups shortening
2 lbs powdered sugar
1 1/2 T flavoring extract (I used a mix of almond and vanilla extracts)
3-5 T milk
- Cream together butter and shortening until smooth.
- Add sugar and extract, beating slowly at first. Add a couple tablespoons of milk.
- Increase speed and continue to add milk until you reach the desired consistency.