Winbeckler’s Buttercream Icing Recipe-American Buttercream
from https://www.winbeckler.com/winbecklers-buttercream-icing-recipe-american-buttercream/
Servings
2batches
Servings
2batches
Ingredients
Instructions
  1. Measure powdered sugar into mixing bowl.
  2. Pour water, clear vanilla, near-colorless butter flavoring, and popcorn salt over powdered sugar and let sit for 1-2 minutes. After sugar has settled some, add one-third of the shortening.
  3. Using the mixer’s beater/paddle (not wire whip), begin mixing on low speed until blended then turn mixer to medium speed and mix for 1-2 minutes. If icing forms a ring around the top of the bowl, it needs more water. Add more water a tablespoon at a time until no ring forms. (Icing will soften more also when the remainder of the shortening is added.)
  4. Scrape down bowl to remove any sugar residue on sides and bottom.
  5. Start mixing again on medium speed and continue to mix until icing is smooth** (with absolutely no lumps).
  6. TO TEST FOR LUMPS: With mixer off, run finger through icing to feel for lumps. If lumps are found, continue to mix until lumps are gone.**
  7. It usually takes 2 or more minutes of mixing to achieve smooth icing, but mix as long as necessary during this stage to get theicing smooth.**
  8. Once the icing is smooth, add remaining two-thirds of shortening and beat at high speed for 2-3 minutes or until shortening‚ is well mixed and volume has increased. If the icing is too firm for it’s intended use, add more water a tablespoon at a time.
  9. Do not overmix or icing will be soft and grainy.
Recipe Notes
NOTE: When removing finished icing from mixing bowl, be sure to avoid scraping any “heavy residue” that may still beon the bottom or sides of the bowl. This will be lumpy and clog the decorating tips.
* It may be necessary to increase or decrease the amount of water in the recipe depending on the relative humidity or the intended use of the icing. The icing should be firm enough to create the intended decorations.
** Before the remainder of the shortening is added, the icing may be mixed as long as necessary to get rid of sugar lumps (with mixer off, run finger through icing to check for lumps). Once the remaining shortening is added, the friction from overmixing will breakdown (melt) the shortening and cause soft, grainy icing. Be sure to get rid of any lumps in the first mix.
ICING IS BEST FOR DECORATING WHEN MADE ONE OR TWO DAYS BEFORE USE.
ICING MUST BE STORED IN AIRTIGHT CONTAINERS.
NO REFRIGERATION IS NECESSARY FOR UP TO A FEW WEEKS. However, the icing can be refrigerated or frozen for longer periods (before use, bring icing to room temp. and re-whip).
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Directions To Cream Icing For Frosting Cakes Or For Borders

Note: Do Not Cream Icing That Will Be Used For Decorating (Flowers, Figure Piping, Etc.)

Fill the mixing bowl full until icing covers the top of the beater/paddle.

The icing should be a soft consistency. If it is firmer, add more water one tablespoon at a time.

Turn the mixer on low and mix until the icing is creamy and fluffy. It usually takes around 4-5 minutes.

Chocolate Buttercream Icing Variation

Typically, we mix the vanilla buttercream icing with a commercial chocolate icing base (about 1 part chocolate icing base to 3 parts white icing).

But if that is not available, per each 2 lb. powdered sugar, you can add approx.:

1 to 1 1/2 c. cocoa powder or more by taste (icing may require more water).

OR

2 oz. melted baker’s chocolate or more by taste (icing may require more powdered sugar).