I can't keep this buttercream a secret any longer. It's incredible. It's light and whipped and goes on so smooth when you're decorating. I used the video here to show you how smooth and creamy it is. It stays exactly the same and never forms a crust like typical buttercream recipes do (due to adding powdered sugar). That is not to say traditional recipes aren't absolutely delicious! They are. This is a commercial bakery secret and may become one of your favorite ways to whip up an easy and delightful icing. I call it a "hack" because it's so fast and easy to make that you'll feel like you're cheating. You kind of are!
1 stick of unsalted butter, room temperature
1 1/2 cups of Crisco shortening
Whip these two ingredients on high for about two minutes until smooth. Scrape down the bowl of your stand mixer and whip on high again for another 3-5 minutes. Repeat the scraping and whipping method until you have a light and whipped mixture.
1 can of store-bought butter cream. Yes. Betty Crocker or Duncan Hines.
1 Tablespoon of Vanilla
1 pinch of salt
Whip the rest of the ingredients on high for at least 5 minutes. You can't over-beat it so don't worry if you're letting it go a little longer. The texture will be a light and spreadable consistency. You can add a touch of violet food coloring to make it a princess white. We used to use this to ice wedding cakes in and I swear by it! Let me know what you think!