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Cake Decorator's Buttercream

Heather Smoke
For piping stiff roses, flowers, leaves, borders and other intricate piping techniques, this cake decorator's buttercream has the ideal consistency and stability. Note that this should not be used as an all-over cake buttercream; for that, you should use my recipe for Perfect American Buttercream.

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5 from 7 votes
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert

Equipment

  • Stand Mixer

Ingredients
 

  • 1 cup shortening, generic store brand
  • 2-4 tbsp water
  • 1 tsp clear vanilla extract
  • 1 tsp clear butter extract
  • 1 pinch salt
  • 1 pound powdered sugar
  • 1 tbsp meringue powder

Instructions
 

How to Mix

  • In the bowl of a stand mixer fitted with the paddle attachment (not whisk – you don’t want to whip a lot of air bubbles into it if you’re piping small, intricate details), mix the shortening on low for a few seconds, just so that it sticks to the sides of the bowl.
  • Add 2 tablespoons water, the vanilla, butter extract and salt and mix on low to combine.  Combine the powdered sugar and meringue powder in a separate bowl (the meringue powder should not directly touch any liquid).  Add to the mixing bowl, a cup at a time, mixing on low until combined and smooth, adding just enough additional water as needed to keep it from being too dry.
  • Now that you’ve made a batch of buttercream for piping, divide it into three equal portions; each portion will be 1 cup of buttercream.  For the three portions, you’re going to keep one stiff, one medium and one thin consistency.

Stiff Consistency: Used for Roses and Vertical Decor

  • Use as is; the mixture is already stiff.
  • Add gel food coloring, if desired.

Medium Consistency: Used for Borders and anything that "Grows"

  • Add 1 teaspoon of water, per cup of icing.
  • Add gel food coloring, if desired.

Thin Consistency: Used for Leaves, Dots, and Writing (and anything that needs to go through a tiny piping hole)

  • Add 2 teaspoons of water and 1/2 teaspoon Clear Piping Gel (found in craft stores), per cup of icing.
  • Add gel food coloring, if desired.

Notes

This frosting is not meant to be eaten in large quantities, since it doesn't taste nearly as delicious as my Perfect American Buttercream.  Reserve this for small, intricate, decorative details.
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