Classic Buttercream Icing No Shortening Recipes

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

CLASSIC BUTTERCREAM ICING (NO SHORTENING)

Steps:

• Place the butter in a large mixing bowl. Add the condensed milk and beat on the medium speed of an electric mixer until smooth and creamy, about 3 to 5 minutes.
• Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick.
• You can add gel food coloring at this point.
• Make sure to use the icing at room temperature, and cool once the cake is assembled.

CLASSIC BUTTERCREAM FROSTING

Steps:

• Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
• Beat at low speed until combined.
• Gradually add the other pound of sugar.
• Stop and scrape sides.
• Beat on high until mixture is light and fluffy.
• Keep covered with plastic wrap to prevent crusting.
• Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.