Feb 12 2011
I’ve mentioned before my love of frosting, especially frosting from certain bakeries. I was never sure quite what they did; I knew it wasn’t a meringue style buttercream, but it also didn’t taste like the homemade buttercream I make (butter plus confectioners’ sugar).
No, their frosting is bright white. I knew from experience that making frosting using non-hydrogenated shortening and confectioners’ sugar didn’t produce quite the right texture or flavor, either.
It wasn’t until making the homemade oreos that I nearly smacked myself in the forehead. It was equal amounts of shortening and butter. Duh.
The color is gloriously white, so take note that if you add vanilla, it will tint the color of the frosting. Instead of vanilla, I use almond extract; sweet tasting and clear in color, it’s perfect for bright white icing.
Bakery Style White Frosting
1 stick (1/2 cup) unsalted butter, room temperature
½ cup non-hydrogenated shortening
3 ½ cups confectioners’ sugar, sifted
½ teaspoon almond extract
Mix butter and shortening on low until smooth. Add confectioners’ sugar, ½ cup at a time, until blended. Add almond extract, mix to combine. Increase speed to medium-high and beat for 3 minutes.
Frosts 12 cupcakes
For the cupcakes, I used this recipe for vanilla bean cupcakes, my all-time favorite. (Note: For this post, I halved the recipe.)