This recipe comes from a cooking class I took a long time ago. This frosting is not too sweet and is good for any cake you might make. I used this on many, many, many cakes and still do.
Sanders Buttercream Frosting
- 3/4 cup 2% milk, scalded and cooled (recently I actually used skim milk as I forgot to buy 2%) and the frosting was great
- 1/2 cup shortening (I always use Crisco)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg white
- 1 tsp. vanilla
- dash of salt
Beat the egg white until stiff, but not dry. While beating the egg add the dash of salt in the ‘frothy’ stage.
Cream sugar, shortening and butter until creamy smooth. Fold in egg white and beat for 1 minute. Blend in scalded, cooled milk 1/3 at a time at high-speed. When you see bubbles forming on the outside and the center starts to develop a crust the milk is scalded and good to go. Add vanilla and continue to beat at least 2-3 minutes, until sugar is incorporated.
Something I always do when I use this frosting is to apply a thin layer to “set” the crumbs for about 15-30 minutes. Then I spread a heavier layer on. I heat up a small pan of water and with a small spatula I dip it into the hot water, shake the excess water off and smooth out the frosting while removing any excess frosting. The hot spatula smoothes out the frosting really nice.
Frosts an 8″ cake
http://cookingwithauntjuju.com/2011/11/19/sanders-buttercream-frosting/
The frosting is the yellow part of the cake and the icing ( see my recipe Buttercream Decorator Icing) is the trim and decorations. See also Zingerman’s Swiss Buttercream recipe.
