House Buttercream by bocca

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House Buttercream
Submitted by bocca on September 04, 2007 at 10:40 am

DESCRIPTION
House Buttercream

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
We inherited the recipe for House Buttercream from the previous owner of the Bakehouse and decided to keep it, as it has been used in some of the bakery's most beloved cakes for more then forty years. It is a pure white buttercream that is ideal for mixing with colors, from fluorescent pink to muted green. Because it contains some shortening in addition to butter, it has a lighter flavor that some people prefer to the richness of Kaye's decadent all-butter buttercream (Kaye is the coauthor of the book).
We use high-ratio shortening, which can be found at any good cake decorating supply store (I didn't use this); it does not affect the taste, but it does affect the buttercream's ability to accept color. If you can't find high-ratio shortening, substitute regular vegtable shortening, but use candy colors to tint your buttercream to advoid tiny beads of unblended color (i used the candy colors).
House buttercream can be stored in the refrigerator for up to 2 weeks.

In the bowl of an electric mixer, stir togethor:
6 cups confectioners' sugar
1/2 tsp. salt
1 tsp. vanilla extract

With a whisk attachment, add and whip at low speed:
1 cup boiling water (3/4 cup on hot days)
Whip until smooth and cool.

Add and whip until smooth:
2 3/4 cups shortening (see intro about type)
6 ounces (1 1/2 sticks) slightly chilled butter, cut into 1-inch pieces

Increase the speed to medium-high. Whip until light, fluffy and doubled in volume (10 to 20 minutes)

The buttercream will almost fill a 5 quart mixing bowl.

Yield 9 1/2 cups

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