Serves/Yields: 3-4 cups
Prep. Time: 15 mins
This buttercream crusts beautifullly. I use it to cover the cake because it tastes so much better than the Wilton recipe. I use the Wilton version for the actual decorations.
1/2 cup softened butter (1 stick of real unsalted butter)
1 1/2 cup Crisco Shortening
2 tablespoons of Clear Vanilla
2 lbs of Powdered Sugar
1/8 cup milk
Cream the butter, shortening and vanilla together in a mixer on 6 speed for 10 - 15 mins or until it is beautifully white and creamy smooth. Slowly add powdered sugar to the mixture, do this on slow speed. Then add milk to mixture until incorporated. Do not over beat or beat at high speed at this time due to adding air bubbles to buttercream. You may need to adjust the amount of milk for the consistance of your buttercream. You may want a little more for a thiner buttercream or a little less for a stiffer buttercream.