| Prep time: | 15 min |
Shortening based buttercream is perfect for use in hot climates, when you need stability or are after pure white buttercream.
Shortening simply replaces the butter that you would traditionally use in buttercream. The higher fat content ensures that your piped swirls on the cupcakes stay exactly how you piped them. Ensuring your buttercream is perfectly white prior to colouring means that the final colour is not skewed by the yellow colour from our Australian butter.
150-200g Shortening
500-1000g Pure Icing (sifted)
1 Teaspoon flavour (clear vanilla, bubblegum, raspberry, choc mint, etc..)
Water to soften mixture as required (approximately 1-3 tablespoons, adjust this quantity for preferred consistency)
Food colour (Concetrated Soft Gel Pastes are ideal as only a small amount is required)
Beat the shortening in your mixer, add 250g icing sugar and flavour until creamy
Add pure icing sugar 1-2 cups at a time and food colour if required
Add water for shortening buttercream only a tablespoon at a time until desired consistency
Beat on high until soft & creamy
Use this buttercream for piping, crumb coating your cakes, ruffles and covering whole cakes.
