Shortening buttercream recipe tutorial mock buttercream

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Mock American Buttercream • The reason this buttercream is called mock is because I use high ratio shortening instead of butter. You can substitute the shortening for unsalted butter (and omit the butter flavoring) but it will not have the same texture. It also will not hold up as well in the heat. One of the benefits of using high ratio shortening is that it melts at a higher temperature. • • 2 cups high ratio shortening • 1 cup milk • 3 pounds confectioners sugar (pure cane) • 11/2 to 2tsp salt (more salt cuts down the sweetness) • 2 tsp vanilla • 1/2 tsp butter flavoring • 1/4 tsp almond extract • Beat the shortening first, in your mixing bowl with your paddle attachment, to get out lumps. Dissolve the salt in the milk before adding it to the bowl. Add the rest of the ingredients and mix on low for 3 minutes. If you double the recipe, and it covers the paddle of your mixer, then mix on low for 10 minutes. (If you whip it too long on a higher speed, it will create air bubbles in your buttercream that are hard to smooth out) • You can find these items that I used in my video here: • Piping bags: https://amzn.to/2KAKhJb • Wilton 1M tip: https://amzn.to/3qD3F7C • Check out my Amazon store front for all the cake decorating supplies that I use. *earns commissions • https://www.amazon.com/shop/icingonto... • You can check out my new book release, Icing On Top: buttercream exclusive cake decorating, on Amazon: https://amzn.to/3bXlzhd • You can follow me on Facebook / icingontopbeckyscakes and Instagram / icingontopbeckyscakes • Thanks for watching my channel! *Becky Beverly is part of an affiliate network and receives compensation for sending traffic to partner sites.

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