Recipe: Buttercream Frosting/Icing - I would like to clarify the use of HI-RATIO SHORTENING.

DANA:
Good morning. I will send you a recipe if our Mz. BETSY does not, I am sure she has a million of them. I will give the secret however. this will apply to any recipe for buttercream. If you do not like the results of your buttercream recipe then simply change it. HOW.... you ask????. You can add up to 2 1/4 times the butter over the sugar in weight... EX: if you are employing 1- cup of sugar, that equates to 7,oz. Then you can mix in up to 15.75 oz of butter. You do not need to go that far you can increase up to that amount safely. Also, Dana, It is always best, always place your granulated sugar in your blender or food processor & give it a 40 second twirl. Reduce the sugar to approx 1/4 the size so that it will melt quicker & easier into the concoction. That is what is called "BAKERS SUGAR". Good luck & have a nice day.

~CHEF DUNASK.

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A Note from Betsy at Recipelink:

Thank you Chef! Here are some recipes to choose from:

Buttercream Frosting/Icing Recipes