Piping Buttercream: the Best Buttercream for Piping Flowers and Cake Decorating
Amycakes Bakes | amycakesbakes.com
5 from 1 vote
This easy-to-make piping buttercream recipe makes an ideal frosting to test out your piping techniques. It will hold its shape even when piped at finer points, making it perfect for practicing flower details and writing. It also makes a great practice buttercream as it is simple, affordable, and easily stored.
Servings 4.5cups
Ingredients
2 sticks (8 ounces)Salted Butterat room temperature
2 sticks (8 ounces)Margarine Sticks I use Imperial Sticks
48 grams (¼ cup)ShorteningI use Crisco brand
780 grams (6 cups)Powdered Sugar
2TablespoonsInstant Clearjeloptional, see Notes Section for substitution
½teaspoonSalt
1 Tablespoon + 1 teaspoonVanilla ExtractI use imitation vanilla to save on cost
Instructions
Using a stand mixer (preferred), or a handheld mixer, cream the softened butter, margarine sticks, and shortening together until creamy with no lumps. Scrape the sides of the bowl as needed.
Whisk the powdered sugar and Instant Clearjel (if using) and salt together thoroughly.
Slowly add the powdered sugar mixture while the mixer is on low, then add the vanilla extract. Scrape the sides of the bowl as needed. Turn the mixer up to high and beat 2-3 minutes or until light and fluffy.
This buttercream may be stored in airtight containers in the fridge for up to one month, or in the freezer for up to 3 months. Allow it to come to room temperature before using or serving.
Notes
Read my article Instant Clearjel: a Magical Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping. Make sure whatever brand you purchase is labeled as “Instant.” Cooktype Clearjel is a different product that does not work the same in baking. If you don’t have Instant Clearjel you can simply leave it out completely, and add a little more powdered sugar as needed to make a thicker frosting, as described in my Instant Clearjel Substitutes under frostings.