Description
A smooth and creamy Perfect Russian Buttercream recipe that blends softened butter, vegetable shortening, powdered sugar, and vanilla into a light, fluffy frosting ideal for cakes, cupcakes, and cookies.
Ingredients
Scale
Buttercream Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable shortening
- 2 cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3-4 tablespoons heavy cream (or milk)
Instructions
- Combine Butter and Shortening: In a large mixing bowl, beat the butter and shortening together until smooth and creamy, about 2-3 minutes.
- Add Powdered Sugar Gradually: Slowly add the powdered sugar, approximately 1/4 cup at a time, making sure to beat well after each addition to maintain a smooth mixture.
- Mix in Vanilla and Salt: Add the vanilla extract and salt, and beat the mixture until fully combined and uniform in texture.
- Adjust Consistency with Cream: Slowly incorporate the heavy cream one tablespoon at a time, adjusting to your preferred thickness or softness of the frosting.
- Whip Until Fluffy: Beat the frosting for an additional 3-4 minutes until it becomes light, airy, and perfectly smooth.
- Use or Store: Use the buttercream immediately to frost your baked goods. If storing, keep leftovers in an airtight container in the refrigerator for up to one week.
Notes
- For a dairy-free option, substitute heavy cream with coconut milk or almond milk.
- Ensure butter is softened at room temperature for easier mixing and a smoother texture.
- Sifting powdered sugar prevents lumps and results in a silky frosting.
- The frosting can be tinted with gel food coloring as desired.
- Bring chilled buttercream back to room temperature and re-whip before using if stored in the fridge.
