How to make Fluffy Buttercream Frosting

Meringue Buttercream Frosting

• ½ cup heavy whipping cream
• 2 rounded Tablespoons Meringue Powder
• 3 sticks of unsalted butter (1 ½ cups)
• ½ cup high-lift shortening
• 1 Tablespoon clear vanilla
• 1/8 teaspoon salt
• 2 pounds powdered sugar

Place heavy whipping cream in the bowl of a standing mixer, or in a large mixing bowl.  Beat on high until fluffy.  Add meringue powder and beat well.  Add softened butter and shortening.  Beat for at least 5 minutes or until the mixture becomes light and airy.  Flavor with clear vanilla and salt.  Add powdered sugar, 1-2 cups at a time and mix well.

Substitutions: In a bind, use milk instead of cream.  Do not use skim milk.  All butter can be used instead of shortening, and regular vanilla extract instead of clear vanilla.  Meringue powder can also be omitted. Results will not be ideal but will be much better than store bought frosting.  Taste as you go.

Keep reading for more pictures & info…Whip 1/2 cup of cream.  Add 2 Tablespoons meringue powder.  Beat Well.

Sweetex, high-lift shortening… the secret to fluffy buttercream frosting.  Okay to consume, sometimes.  Do not judging me for having a bit of hydrogenated oils in my pantry.

How to measure shortening.  Line the measuring cup with saran wrap.  This works great for peanut butter, tahini, yor other fatty ingredients.  Super easy cleanup!

Note how the volume of the meringue powder and cream has almost doubled.  Add the softened shortening and butter to the cream/meringue powder mixture.  Beat well.

The icing is coming together nicely.  This is the consistency I use for spreading.

The frosting is ready to use.  Adjust the amount of powdered sugar for intended use.  Keep it slightly thinned for piping letters or make sure the frosting is not too thick for spreading on layers or for frosting cakes and cupcakes.  Thick icing is needed for some details.  Consistency is key for decorating.  Add more cream if it is too thick, or more powdered sugar if it is too thin.  Also taste the frosting as you go to make sure it isn’t too sweet.  It is easy to make the mistake of adding too much powdered sugar and creating icing that as thick as cement.

I always prepare extra and store it in the freezer for  making cupcakes with the kids.  After it is frozen bring to room temperature and beat well.

Variations – there are so many… replace the shortening with peanut butter for peanut butter frosting.  Add peppermint extract and green dye for peppermint icing… butter flavoring for butterscotch flavored frosting… 1 cup cream cheese with one cup of butter for cream cheese frosting… caramel for a salted caramel frosting… the possibilities are endless.  Enjoy!