Hi Ratio Shortening Buttercream Recipe for Decorated Sugar Cookies
Using a hi ratio shortening such as Sweetex gives a smooth, non greasy texture for buttercream iced cookies. This hi ratio shortening buttercream recipe is also a crusting buttercream recipe, allowing for the buttercream to harden just a bit.
Print
Pin
Servings: 12 decorated cookies
Equipment
- Stand Mixer with Paddle Attachment
- Measuring Cups & Spoons
- Rubber Spatula
Ingredients
- 1 stick room temperature unsalted butter (1/2 cup)
- 1/2 cup Sweetex hi ratio shortening
- 4 cups powdered sugar (1 lb. bag plus a half cup)
- 1.5 tsp. pure vanilla extract
- 1-3 tbsp. room temperature whole milk or cream
- gel food dye shades of your choice
Instructions
- Beat the room temperature butter on medium-high speed for about two minutes, until it is creamy and lighter in color. The whiter the butter is, the whiter the resulting buttercream.
- Mix in the Sweetex hi ratio shortening on medium speed until fully creamed into the butter, about one minute.
- Add in the powdered sugar and use the rubber spatula to mix in the sugar a bit before turning on the mixer to low. This helps prevent a kitchen covered in powdered sugar. Mix for about 30 seconds, or until just combined.
- Add in the teaspoon of pure vanilla extract and one tablespoon of whole milk. Mix on low. I prefer a consistency of smooth peanut butter for my buttercream icing. Add in more milk as needed until you achieve your preferred consistency, keeping in mind that too much milk will lead to less crusting.
- Separate the frosting into individual bowls for each color of icing. Add in the preferred gel colors, using a fork to mix. Place into prepared icing bags.