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|Serves||1 1/4 pounds|
|Prep time||15 minutes|
- 1 stick unsalted butter (at room temperature)
- 1 cup shortening
- 1/2 teaspoon butter flavoring (optional)
- 1/2 teaspoon pure vanilla extract (use 1 teaspoon if not using butter flavoring)
- 1/2 teaspoon almond extract
- 1 Pound powdered sugar
- 1/4 teaspoon salt
- 1 Tablespoon meringue powder
- 1 - 2 Tablespoons water or milk (if necessary)
|In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes.|
|Add extracts and beat to combine.|
|Add half of the powdered sugar and the meringue powder, mix together.|
|Add 1/2 cup of powdered sugar at a time until you reach your desired consistency.|
|Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting|
|If you would like to color your frosting, add food coloring and continue beating until you reach your desired color.|
|Use immediately or cover and refrigerate.|
Buttercream can be left on the counter for up to 3 days, or refrigerated for a few weeks, as long as it is sealed properly.
I only needed half of my frosting to be green so I used a separate bowl to mix in the coloring. I use gel colorings, and "scoop" out the gel with a toothpick. I run the toothpick across the frosting and then throw away the toothpick. If you need a darker color, use a clean toothpick each time so you do not contaminate your jar of coloring.