Homemade Buttercream Icing

Ingredients:

• 1/2 Cup High Ratio Shortening
• 3 1/2 Cup Powdered Sugar
• 1/2 Cup Unsalted Butter
• 1 TBSP Meringue Powder
• 2 TBSP Milk
• 1/4 TSP Salt
• 2 TSP Vanilla Extract

​Instructions:

IMPORTANT: The unsalted butter and milk are to be at room temperature.

Cream butter and shortening on high for 5 – 7 minutes. While mixing slowly add the meringue and powdered sugar. Once blended add the milk, salt and vanilla on low for 1 minute until fully incorporated.

Tips

• 5 oz Aluminum Foil Baking Cup Tins are a no fuss way to make cupcakes. They’re also nonstick. Protected decorations with a clear plastic dome lid and fork/spoon.
• Add more salt if desired.
• Buttercream cupcakes may be left on the counter for up two days. Keep in a airtight container to prevent crusting.
• Cream butter and shortening until creamy, light and whitish in color.
• For better results use a hand or paddle mixer.
• High ratio shortening and meringue powder helps the buttercream icing to withstand high air temperatures and humidity.
• Ocean effect was created with buttercream icing using basketweave tip.
• One batch makes 12 – 15 cupcakes.
• Refrigerate in an airtight container for up to 14 days. To use, bring to room temperature and rewhip to creamy consistency.
• Substitute baker’s high ratio shortening with Walmart brand.
• Substitute milk with room temperature heavy whipping cream.
• Substitute with salted butter, just tweak your salt ratio. 
• Turtle created with buttercream icing open star tip and Laffy Taffy sour apple candy cut and shaped by hand.
• Use clear vanilla extract for light color icing results.