Frosting Post #1

I've been thinking about frosting lately. In particular, I've been thinking about how I almost exclusively only use buttercream frosting. I've had two cake decorating lessons and in the first one, I learned the following buttercream frosting recipe and never looked back.

But then I received the Martha Stewart Cupcake book (which I highly recommend) for my last birthday. After that I've also picked up or received other cupcake books and cookie decorating books that had a lot to say about royal icing (another recipe I picked up from Martha). As I've been trying out recipes I've realized that there are things I've been missing. Ganache, seven-minute frosting, glazes...

I'll be sharing these. But first, a fantastic Buttercream Frosting that I didn't need to find for myself.

Buttercream Frosting

2 lbs confectioner's sugar
1 cup shortening
1 cup butter
4 tablespoons milk
1 teaspoon clear flavoring (vanilla, almond, mint, lemon, etc.)

I soften the shortening and butter in the microwave and then mix until creamy. (I usually get the shortening in bars, and I usually use the non-flavored shortening because it helps keep the frosting close to a white color. BUT, you can use the butter flavored [and yellow colored] shortening, which makes the frosting tastier.) Then I add the milk and flavoring. (I prefer almond flavoring: it smells and tastes sweeter than vanilla.) Then I add the powdered sugar in doses. It will keep, refrigerated, for two weeks.