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Janet Amos: "Somehow, this recipe seemed a notch above most of…" Read More
7Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups butter (room temperature)
- 1 cup vegetable shortening (room temperature)
- 8 cups icing sugar (powdered sugar)
- 1 tsp. salt
- 2 Tbsp. milk
- 2 Tbsp. corn syrup (light if you're keeping the buttercream bright white)
- 2 tsp. vanilla extract (or other flavouring extract, but start with 1 tsp if using lemon or other strong extract and then taste)
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Reviews(1)
Janet Amos 5 years ago
Somehow, this recipe seemed a notch above most of the many simple buttercreams I have made. It was a nice balance of sweet and creamy, with good flavor. A fourth of the recipe to frost 12 cupcakes was perfect, A keeper for sure.