Weddingbee boards

1/2c salted butter
1/2c unsalted butter
1 cup shortening
1Tbsp flavoring
1lb bag of powdered sugar
4-6tbsp milk (depending on the consistency you want)

This is by far the best buttercream recipe I've ever made. I always get tons of compliments on it too. It's sweet, but enjoyable. Your teeth won't hurt after eating it, but you'll be going back for more! This is the only buttercream recipe I make for cakes made at home. :)

For a very buttery, rich but not overly sweet buttercream, I love:

1 cup sugar

4 large egg whites

26 tablespoons butter, softened (3 sticks plus 2 tablespoons)

1 teaspoon vanilla extract

Directions, from Smitten Kitchen (I really do get recipes from other sources, I swear!) 

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

Deb note: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.

My own note: I made this with unsalted butter per the norm. I felt it was missing a little tang, so would add a smidge of sea salt next time, but I haven't tried this yet. 

I didnt really give instructions... ahh, but I am sure you figured it out!

1. Cream butter, shortening & extract together.
2. Sift in 1/3 of the bag of icing sugar. Mix until it forms a dough like texture.
3. Sift another third of icing sugar into the bowl. Add a few tablespoons of milk. Mix.  Repeat once more.
4. Continue to add milk a tbsp at a time until you get the desired consistency.

I should also note: I dont usually use the entire bag of icing sugar... I usually have about 1/2 cup to 3/4 cup left! I actually eyeball every baking recipe... lol I rarely measure anything & I am terrible for sharing recipes because they all come from my head.