Why do all the buttercream recipes I am given fail to include butter, (shorteningcream?) any better recipes?
Probably because shortening holds it’s shape better than butter. Here’s one that calls for both French Buttercream Frosting 1 cup unsalted butter 1/2 cup shortening 2 cups confectioners’ sugar 1 teaspoon vanilla extract 1/4 teaspoon butter flavored extract 1/2 cup heavy whipping cream 4 tablespoons all-purpose flour 1. Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool. 2. In a mixing bowl, combine butter, shortening, confectioner’s sugar, vanilla extract and butter extract. 3. Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes. 4. Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.) Here’s one that just has butter: Quick and Almost-Professional Buttercream Icing 1/2 cup unsalted butter, softened 1 1/2 teaspoons vanilla extract 2 cups confectioners’ sugar, sifted 2 tablespoons milk 3
