Heat Stable Vanilla Buttercream
A tasty vanilla buttercream that stands up better to hot and humid environments. Makes enough to fill and frost a double layer cake, fill and crumb coat a triple layer cake, and frost about 20 cupcakes.
Servings 2.5 Cups
Ingredients
- 1/2 Cup (113g) unsalted butter, room temperature
- 1/2 Cup (100g) shortening use high-ratio shortening if possible
- 3 1/2 Cups (420g) powdered sugar
- 1 Tbsp meringue powder (optional)*
- 2 tsp vanilla extract
- 2 Tbsp (30ml) whole milk or heavy whipping cream, room temperature
- 1/4 tsp salt, or to taste
Instructions
- With a hand mixer or paddle attachment on your stand mixer, cream the butter and shortening on medium-high until it’s creamy and light (almost white) in color, about 7 minutes.
- Whisk the meringue powder (if using) into the powdered sugar. Then, add the meringue/powdered sugar mixture one cup at a time, mixing on low speed and scraping down the bowl and paddle after each addition.
- Add the vanilla, milk, and salt and mix on low speed for another 1-2 minutes, until fully incorporated.
Notes
*High ratio shortening will make this frosting the most heat resistant and smooth, but if you can't find it conveniently, any kind of vegetable shortening will make frosting more heat resistant than butter, especially when you add the meringue powder.
*Meringue Powder: this will add extra stability if your cake involves intricate piping or detail work.
To Make Ahead: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Alternatively, you can store the buttercream in the freezer in an airtight container for up to 2 months. When you’re ready to use it, bring to room temperature and re-mix in your stand mixer on low speed until smooth.
To Make It with Vegan Butter: substitute an equal amount of vegan butter (I love Earth Balance Sticks) for the unsalted butter, omit the meringue powder, add 1 Tbsp vanilla instead of 2 tsp, add 1 Tbsp dairy-free milk instead of 2 Tbsp whole milk (my favorite is unsweetened coconut milk), and salt to taste.
To Make It All-Shortening: omit the butter and use 1 Cup of shortening, 1 Tbsp of vanilla (and ¼-½ tsp of any other flavorings you’d like, such as butter extract, almond extract, etc), 4 Tbsp of whole milk or non-dairy milk, and keep the salt amount the same.
To Make It Extra White: After all ingredients have been incorporated, add 1-2 tsp of Americolor Bright White or icing whitener of your choice.
For Chocolate Buttercream: Replace 1/2 Cup of the powdered sugar with 1/2 Cup of unsweetened cocoa powder (natural or Dutch-processed).
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.