Vanilla-Almond Buttercream Recipe

I planned on posting this right after my Mother's Day cupcakes post but I started feeling blah this week. I suffer from a lot of joint pains and sometimes when I'm having a flare up it just knocks me down. I've been getting questions about what buttercream I use so I wanted to share my recipe with you.

Please do not send me hate mail because my recipe contains vegetable shortening. I think there are some that will not consider this a true buttercream recipe. I live in Texas where it gets blazing hot in the summers. The shortening gives me piece of mind that my cakes and cupcakes are not going to be a hot mess. I do not like recipes that contain all shortening so mine is a 50/50 mix. You can use this recipe as is or use all butter. The choice is yours. I will tell you that everyone that has had my cakes and cupcakes loves this buttercream and says it is so good. As long as my friends and my family love it that's all that matters to me. It's not like we're eating it everyday. It's something for special occassions.

Another baking no no is probably the use of salted butter but I guess I'm a rebel. I love to use salted butter because it cuts the sweetness. I'm not a fan of overly sweet icings.

Finally, I love flavor so you will see that I use quite a bit of vanilla and some almond extract. I think you will love the flavor. At least I hope you will. I double this recipe when I'm making cakes. Most of my cakes are 8" round 2-layer cakes and it is plenty to ice and decorate them. You can freeze any leftover icing for up to 3 months.

Simply Sweets by Honeybee Vanilla-Almond Buttercream
{makes approximately 3 cups, adapted from Wilton.com}
{This is a crusting buttercream}
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1/2 cup solid vegetable shortening {I use Crisco}
1/2 cup {1 stick} salted butter, softened
1 tablespoon clear vanilla extract {I use Wilton's}
1/8 teaspoon almond extract {I use LorAnn's almond emulsion}
4 cups powdered sugar {approximately 1 lb}
2 tablespoons milk

I like to keep things simple so this is how I mix my icing.

In the bowl of an electric mixer cream the shortening and butter. Next, add the vanilla and almond extracts. Finally, add all the powdered sugar {I don't sift} and pour the milk over it. Start mixing on low until the sugar starts to get incorporated. To keep the sugar from going everywhere you can cover your bowl with a tea towel or plastic wrap. I simply turn my mixer on and off a few times until the sugar starts to get incorporated and then I crank it up to medium speed {number 4 on my KitchenAid}. Mix the icing for about 6-8 minutes until it becomes smooth. You can stop and scrape the sides of the bowl if needed during the mixing process.

This recipe makes a medium consistency buttercream. The consistency may vary based on weather conditions, etc. If it is too thin for your liking add more powdered sugar. To make it thinner add water or milk.

Place a damp cloth over your bowl as you are working with it to prevent it from crusting.

Leftover icing can be stored in an airtight container, in the refrigerator, for up to 2 weeks. You can freeze it but I would recommend freezing it for no more than 3 months. Mix the icing again before using.