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.

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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!