Friday, March 11, 2011

Buttercream Frosting (American Style)

In our country, Buttercream is, for the most part, at bakeries, not at all made with butter.  It's usually vegetable shortening.  Although that may be a bit more healthy, I can't condone buttercream frosting without butter in it, so I have gone back to the roots of the matter and come up with my own comprimise... You can find the palm shortening used in this recipe in your grocery's organic foods section.  It may be labeled vegetable shortening, just check the ingredients to confirm it's palm oil that's used to make it.
Other than that?  What can I say... when enjoying cupcakes for a special occasion, there's really no need to fuss around about things such as whether or not something is more healthy or not.   So just enjoy and move on!!

You have to make this the same day you intend to use it because of the butter and milk in it.  If you want to make it vegan then use vegan margarine and soymilk in place of butter and milk in the recipe... if you insist! :) It can be made in advance in that case.
Makes enough frosting for a dozen or more cupcakes.

1 cup palm shortening
1/2 cup unsweetened butter
5 cups organic powdered sugar sifted (5 cups measured before sifting)
1/4 cup milk
2 tbsp pure madagascar or bourbon vanilla extract

Mix the shortneing and butter in the bown of a stand mixer on high until smooth and fluffy.
Slowly add the powdered sugar with the mixer speed turned down low or you'll get it back in the face!
Then add the vanilla
Then add the milk last.
Scrape down and mix on high for about 15 minutes til your frosting is smooth and fluffy.  If it seems like it's not thick enough, go ahead and add more sifted powdered sugar and mix until smooth.
Make sure your cake is completely cooled before frosting!

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