"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Easy Buttercream Recipe

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This recipe for Easy Buttercream, by , is from Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Born

Category:
Category:

Ingredients:  
Ingredients:  
5 1/3 tablespoons butter
1/3 cup vegetable shortening
1/8 teaspoon salt
4 to 5 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
¼ to 1/3 cup milk or cream

Directions:
Directions:
In a large mixing bowl, beat together the butter, shortening, and salt until fluffy. Add about half the confectioners’ sugar and beat slowly until well blended. Add the vanilla and milk alternately until they’ve been completely incorporated, and beat until the frosting is light and fluffy. To increase the yield, if you want some frosting left over to use in decorating, change the ingredient amounts to ½ cup butter, ½ cup shortening, approximately 6 cups of sugar, and up to ½ cup milk or cream.

Personal Notes:
Personal Notes:
Yield: enough frosting for an 8 or 9-inch layer cake, a 9x13 inch cake or 24 cupcakes. I tripled the recipe for my 11x15" 2 layers cake

 

 

 

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