House Buttercream

Our House Buttercream is our icing of choice whenever we need to mix vibrant or rich colors.  We use an ingredient called High Ratio Shortening.  This specialty baker’s product contains emulsifiers that allow it to remain stable at a wider range of temperatures and enables it to hold more air when beaten, making icings fluffier.  It can also incorporate more sugar and liquid than regular shortening can without breaking so it accepts coloring agents better – and lots of them.  In the past we recommended substituting regular vegetable shortening for high ratio shortening, if you couldn’t find it, but due to reformulation of many shortening brands to reduce trans-fats, for best results try to find the high-ratio.  Some common brand names are Quick Blend and Sweetex. You can purchase the shortening at any good cake decorating supply store or on-line (countrykitchensa.com or cookscakeandcandy.com).

A bakehouse secret: We mix equal parts of House and Kaye’s buttercream (page 000) when making roses and other flowers.  The pure butter content in Kaye's buttercream, when chilled, holds its shape wonderfully and lends stability. The House Buttercream allows you to make a richer and more varied color palette.  For best results, mix the colorant into the House Buttercream and then add the Kaye’s.

House buttercream can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 3 weeks. To use the chilled buttercream, bring it to room temperature and beat at medium speed in the bowl of an electric mixer until smooth and creamy.  To speed up this process you can lightly reheat the buttercream, in its mixing bowl, over a hot-water bath, before beating. 

In the bowl of an electric mixer at low speed, stir together:                       

 

6 cups confectioner’s sugar                                                                                                 

1/2 teaspoon salt                                                                                               

1 teaspoon vanilla extract                                                                                   

With a whisk attachment, add and whip at low speed:                       

 

1 cup boiling water (1/3 cup on hot days)                                                           

Whip until smooth and cool.

Add and whip until smooth:

 

2 3/4 cups high ratio shortening                                                                       

6 ounces (1 ½ stick) slightly chilled butter, cut into 1-inch pieces                       

Increase the mixer speed to medium-high.  Whip until light, fluffy and doubled in volume (10-20 minutes). If the buttercream still appears too soft, add butter 1 tablespoon at a time until it is a spreadable consistency.

Yield: approximately 9 ½ cups