Buttercream is of the staples in cake and cupcake decorating. With a wide variety of techniques, types and flavors, it is quite hard what to choose in terms of sweetness, consistency, stability, preparation, ingredients and cost.
If you’re looking for a stiffer not so sweet buttercream, this recipe is for you! This recipe holds its shape very well, and holds flavor and color as well.
*shortening is very important for the stability of this recipe
*chill your condensed milk for a few hours to help in stabilizing our buttercream
*use softened unsalted butter
*you can flavor and color this recipe very well
1 cup softened butter
1/2 cup vegetable shortening
1 can sweetened condensed milk
2 tsp vanilla
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