Buttercream Frosting recipe:
2 sticks butter softened to room temp
2 cups vegetable shortening (white)
1 tsp Wilton Butter Flavoring
1 tsp Wilton Vanilla Flavoring
1|4 tsp Wilton Almond Flavoring
1 2-pound bag powdered sugar
2 tablespoons Wilton's powdered meringue
2 to 4 tablespoons whipping cream (you can also use half n half)
Beat butter in a stand mixer with whisk attachment until smooth, no lumps. Add shortening and mix until smooth and fluffy. Add flavorings and mix well. Add entire bag of powdered sugar along with the powdered meringue and cream. Cover the mixer with a towel or plastic wrap so you don't send sugar all over the place. Start slowly mixing the ingredients together and then speed up once it is blended. Mix on high speed for a minute or two until it is creamy and fluffy.
One recipe covers a 10 inch layer cake with frosting in the middle. I make two recipes when I am doing this size so that I have enough for flower making and piping. I usually have a little extra but it keeps for several weeks in the fridge.
