BUTTERCREAM FROSTING

This buttercream pipes beautifully and the recipe makes just the right amount to decorate 12 large cupcakes. The shortening gives it lightness, but what I liked best was the fact that this was not an overly sweet frosting. Very versatile too, because changing the extract can create a completely different flavoured buttercream.

BUTTERCREAM FROSTING

3/4 cup unsalted butter, room temperature
1/4 cup shortening
1 egg
2 cups icing sugar, sifted
1-1/2 tsp pure vanilla extract

• Beat the butter and shortening for 3 minutes until light and fluffy.
• Add the egg and beat at high speed for 2 minutes longer.
• With 1/2 cup at the time, begin to add the icing sugar and continue beating on low speed to combine.
• When all the sugar is incorporated, add the pure extract and beat for 3 more minutes on high speed until frosting is smooth and light.