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Buttercream by Melanie

I use this in my cake business, Napa Cakery.  Check out my cakes here: www.NapaCakery.com

Mix til combined on low, then beat three minutes on high:

  • 1 pound high-ratio shortening
  • 1 pound butter, room temperature
  • 4 TB meringue powder
  • 1/2 oz butter extract, clear
  • 1/2 oz almond extract
  • 1/2 oz vanilla extract, clear
  • 7.5 oz water, cool
  • 4 pounds sifted powdered sugar, (100% cane powder – no off brands, they have cornstarch added for anti-caking.)

After beating for three minutes, scrape sides and bottom well. Beat on high 2 minutes more.  Then mix on low for 1-3 minutes to release air bubbles.

May store in airtight container in fridge, let come to room temperature and stir will before use. (Sometimes, I use ALL butter for extra creamy, extra-special buttercream!)

Half Batch (measured in cups and tsp) Approximate amount to fully decorate a 2 layer  8″ round cake or 48 cupcakes.

  • 1 cup high ratio shortening
  • 1 cup butter, room temperature
  • 2 TB meringue powder
  • 1 tsp butter extract, clear
  • 1 tsp almond extract
  • 1 tsp vanilla extract, clear
  • 7 1/2 cups sifted powdered sugar (2 lbs)
  • 1/3 cup plus 1 TB water, (3.5 oz)

Scrape sides and bottom of bowl well, beat 2 min on high, then mix 1 minute on low to release air bubbles.

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