This is my favourite buttercream recipe it comes from The Well Decorated Cake by Toba Garrett. The original recipe makes alot and basically it is written in American… hahahaha .

So I include the original recipe for all our American Cake friends, and then I include the half batch Australian version.

Decorator’s Buttercream

Source: The Well Decorated Cake

Author Remark: This decorator’s staple remains an old reliable when all else fails. It even performs well in warm weather.

Ingredients:
2 cups (454 gr) unsalted butter, room temperature
1 cup (230 gr) vegetable shortening or hi-ratio shortening
1 Tbsp fresh lemon juice or
1 1/2 tsp lemon extract, vanilla extract or almond extract
1.36 kg 10X confectioner’s sugar
1/2 + 1 Tbsp ( 135 ml) water, milk, or clear liqueur
3 Tbsp meringue powder
1 tsp salt

Method:
1. Cream shortening & butter with mixer. Add flavouring and salt. Gradually add sugar, one cup at a time. Add meringue powder. ( The mixture will appear dry)
2. Add liquid of choice and beat until light and fluffy ( approximately 5 to 8 minutes). Keep teh bowl covered with damp cloth or plastic wrap.

Additional Info:
Storage: Store the icing in an airtight container and freeze for up to 3 months.
Yield: (2.37 L)

Decorator’s Buttercream Aussie Translation & Half Batch

Ingredients:
250g butter
250g copha or solite
good splosh of vanilla essence
around 750g icing sugar (or bag and a half from the supermarket) (just keep adding till you are happy with the consistency)
one and a half tablespoons of pavlova magic
1/4 cup of water (don’t freak out if the icing seems to curdle, it comes together fine.)

Method:
Melt/soften the copha (make sure soft all the way through, or just melt) (Solite is already soft, so just add straight to the bowl).

Add copha/solite and softened butter to mixer, start mixing, splosh in the vanilla (you can see I’m very precise in my measurements!).

Add the icing sugar a cup at a time, once combined add pav magic, and water. Leave to mix for about 10 minutes.

I dare you to not stick your finger in for a taste test! :oops: hahahah I mean spoon of course!

Additional Information:

For a chocolate version melt a cup of dark chocolate and pour in while in the final mixing stage OR mix it with ganache 50/50.

Or mix defrosted leftovers with chocolate or ganache as well.

You can change flavours, at the vanilla or water point add different liquids or flavours in, alcohol. oh dear I MUST try a Bailey’s version!

As in the original recipe freezable.

• Copha is available in the supermarket in the same place you get the butter.
• Solite is available from Cake Decorating Suppliers such as Cake Decorating Central and Caroline’s Sugar Art Services

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