Special Buttercream Frosting - my VERY favorite in the whole wide world

This recipe came from Allrecipes.com The original recipe called for 2 cups shortening but I followed the advice of one reviewer and used 1 cup shortening and 1 cup real butter instead. I loved it!!! She said the all shortening version tasted like grocery store bakery icing. I didn't try that. She said if you used all butter instead (2 cups) that it was very rich and pleasing to most adults. I tried that and didn't like it as well as the 1/2 butter and 1/2 shortening version.

Category: Desserts

Cuisine: not set

Ready in 45 minutes
by cjj0457

Ingredients

1 cup shortening

1 cup butter room temperature

8 cups powdered sugar

1/2 tsp. salt

2 tsp. vanilla extract

6 fluid ounces heavy whipping cream

8-10 TBL. Heavy whipping cream to correct icing consistency if needed


Directions

This recipe reflects exactly how I made it to frost sugar cookies at Christmas. I made a full batch (7.5 cups) to frost the cookies. 1. Cream shortening and butter until fluffy. Add confectioner's sugar and continue creaming until well blended. 2. Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy. 3. Add additional 10 TBL. (which is approx 2/3 cup) of heavy whipping to get the consistency you like for sugar cookies. Actually, after using this for awhile, I have realized that I should just stick with the called for 6 oz. of heavy cream and no extra and it gets too thin when stirring the colors in if you add that much extra cream.

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