A good basic buttercream frosting recipe is a must have for whenever the event arises to make a cake, cupcakes, etc. We all have those few staple recipes on hand and buttercream is no exception. Buttercream is necessary for fondant cakes to act as the glue to hold the fondant to the cake or as a crumb coat to a cake before adding decorations.
For fondant cakes, the texture of the buttercream is important. If the buttercream is too soft, the fondant will not stay firm and it will shift on the cake. So be careful when trying out new buttercream recipes. Test them out first before using the frosting when assembling the fondant onto a cake. The stiffness of the buttercream is also important when piping it out on cake or on cupcakes.
Basic Buttercream Frosting
½ c vegetable shortening
½ c softened butter
1 tsp vanilla extract
4 c powdered sugar
2 Tbls milk
In a medium bowl, cream together the butter and shortening until well combined and smooth. Add the vanilla.
In small batches, slowly add the powdered sugar, alternating with the milk and small amounts. Scrape down the sides of bowl and continue mixing until light and fluffy.
If a stiffer frosting is desired, add less milk, and vice versa.