How to (Easily) Make Smooth Buttercream
Step 2. Place shortening, butter, vanilla, and almond in mixing bowl. Using your paddle attachment cream well at low speed stopping if needed to scrap down sides. Get it real creamy smooth at medium speed (about 10 minutes or so). This will take a lot longer if the butter or shortening is not at room temp. Step 3. At low speed add about 1 lb of powdered sugar and blend well moving up to medium speed if you like.
Step 4. At low speed again add another 1 lb of powdered sugar, blend well, and another 1 lb of powdered sugar AND the first 3 tablespoons of water and blend well.
Step 5. Add another 1 lb of sugar & 3 tbsp water, and the last 1 lb of powdered sugar and the last 3-4 tbsp of water.
Step 6. Store in a container with a lid (I like to use a large pot) at room temp for a week or in the fridge for a month or so. If you do not keep a lid on it the buttercream will dry out and get pasty.
Ok, so now that we got the recipe down let's get it smooth!!
SEE PIX BELOW:
Once smooth use your buttercream but keep your container closed (I have a bad habit of not doing this step when I get busy with the cakes;-)).
That really is it! Try it and share your results with us:)!
Thanks for reading and happy cake making!