Pardon my French, or actually don’t… because this frosting is the best damn thing I have ever had. Props have to be given to a professor I had at the College of DuPage, Chef Wagner. She was the first person to ever introduce me to buttercream frosting sans butter. Though I have changed the recipe a bit, all credit goes to her.

I am frequently asked about my frosting and I have no shame in my game. I know it’s the best and I get told that all the time. Aside from tasting like God handed it down personally to top your cake, this frosting also has a higher resistance to heat. Meaning it won’t (and by won’t I mean shouldn’t) melt. This frosting is also pure white and keeps in the refrigerator indefinitely (AKA forevs).

Here’s what you will need:

2 ½ lbs powdered sugar (about two bags)

1 cup vegetable shortening (needs to have trans fat.. sorry.. it’s frosting, not fruit)

1 tsp salt

1 tsp butter flavoring

½ tsp vanilla flavoring

1 tsp almond flavoring

Cold Water

Hot Water

Now what do you do?

1. Add salt and all flavorings to about ¼ cup hot water until dissolved
2. In a mixer, add 2 lbs powdered sugar and flavor/salt/water mixture just until a thick liquid is formed (you may need more hot water)
3. Add shortening and the rest of the powdered sugar
4. Beat on med/high for about 3 minutes.
5. Take a knife and test to see if the frosting is fluffy but sturdy (see picture)

   

Note: If frosting is too stiff, add a bit more cold water 1 tbsp at a time until it is light and airy. Likewise, if it is too soft add more powdered sugar 1 tbsp at a time.

6. Continue to beat on medium for 5 more minutes. The more you beat the frosting, the fluffier it becomes.

Voila, now you will be the superstar of every party… because even if your cake sucks, your frosting is da bomb!

I am not one to keep secrets about my recipes. I really do like to share the wealth. But this particular recipe has been in the vault for a while. I am glad to finally reassure anyone who has tried it that no, I do not put drugs in my frosting (Kristin Whitney I am looking at you 🙂 ) Though it does pair nicely with a glass of prosecco!