Linda’s Buttercream Icing
- 1-1/2 cups High-Ratio Shortening
- 1 stick butter*
- 1/3 – 2/3 cup water**
- ½ teaspoon salt
- 1 teaspoon Crème Bouquet
- 2 lbs. powdered sugar***
- Place shortening and butter in mixing bowl and beat together until smooth.
- Mix water, salt and Crème Bouquet together.
- Gradually beat the water into the shortening and butter mixture.
- Add half the sugar and beat until smooth.
- Add remaining sugar and beat until smooth and creamy.
- Do not over beat.
Makes approximately 7 cups
Refrigerate up to 6 weeks
May be frozen for longer period.
Re-whip, on low speed before using.
*I use Land O’ Lakes unsalted butter.
**The amount of water used will determine the icing consistency. Use more water for icing cakes and cupcakes, less water for making roses.
***I only use sugar that is labeled “Pure Cane Sugar”.
