Crusting Buttercream

   This buttercream is light, fluffy and great for piping.  It forms a nice crust making it good for holding its shape, traveling and keeping those details sharp.

      We all know by now that I love frosting.  Especially super soft and fluffy frosting. Or really dark and fudgy, but that is a whole different subject altogether!  I also love my butter.  I love the taste, texture and idea of butter.  I love the way butter works in frosting.  But sometimes you have to do things a little bit different in order to get the results you want.  In this case I wanted my buttercream to form a bit of a crust.  I know, crazy right?

      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!

     This frosting is also great for cupcakes and cakes you plan to transport. It pipes great and holds it shape. It also packs well and is very versatile.

      I used some to top some devilishly good chocolate cupcakes and turn them into pumpkins for a work bake sale. They didn't last long and were super easy to do!

If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!

Yield: 24 servingsAuthor: Cooking With Carlee

Crusting Buttercream

This buttercream is light, fluffy and great for piping. It forms a nice crust making it good for holding its shape, traveling and keeping those details sharp.

prep time: 7 MINScook time: total time: 7 mins

ingredients:

• 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

instructions

1. Cream together butter and shortening until smooth. 
2. Add sugar and extract, beating slowly at first.  Add a couple tablespoons of milk.  
3. Increase speed and continue to add milk until you reach the desired consistency.

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Copyright: Cooking With Carlee 2018

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