Buttercream Icing Ii Holds Up in Humidity Better Faux Fondant
Experience the perfect fusion of flavor and durability with 'Buttercream Icing II Holds Up in Humidity Better Faux Fondant,' a recipe designed to withstand even the stickiest conditions. This luscious buttercream combines the richness of unsalted butter and the stability of vegetable shortening to create an irresistibly creamy texture, while a touch of corn syrup delivers a glossy, fondant-like finish without the hassle. Sweetened with powdered sugar and infused with vanilla, this icing strikes the ideal balance of sweetness and flavor. It’s versatile, easy to make in just 20 minutes, and perfect for decorating cakes or cupcakes with stunning results that last. Whether you're tackling a wedding cake or a batch of celebration cupcakes, this humidity-resistant buttercream will rise to the occasion, ensuring your creations stay picture-perfect and delicious.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Vegetable shortening
- 8 cups Powdered sugar
- 6 tablespoons Milk
- 1 tablespoon Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Corn syrup
Instructions
In a large mixing bowl, beat the unsalted butter and vegetable shortening together on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, about 1 cup at a time, while continuing to beat on low speed until combined. Increase speed to medium and continue beating for another 2 minutes.
Add the milk, vanilla extract, and salt to the mixture. Beat on medium speed until the ingredients are fully incorporated, about 1-2 minutes.
Mix in the corn syrup to give the icing a glossy, fondant-like finish. Beat on medium-high speed until the icing reaches your desired consistency, about 2-3 more minutes.
If the icing is too thick, add additional milk 1 teaspoon at a time; if it is too thin, add more powdered sugar 1/4 cup at a time.
Use the buttercream icing immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature and re-whip before using.
Nutrition Facts
Calories |
6867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.0 g | 433% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 994.7 g | 362% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 975.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 152 mg | 12% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
