This recipe is creamy and has a good butter flavour, and is much lighter in colour than my regular buttercream recipes. And if you want it even lighter in colour, omit the canola oil (or change it to Grapeseed or another clear-coloured oil), and by omitting the oil, you will also have a thicker icing.
(covers about 60 cupcakes)
What you need:
- 1 lb unsalted butter
- 1 l pure lard (you can use shortening, but that has hydrogenated oil in it, lard is natural)
- 1 cup of canola oil (or Grapeseed or other light-coloured oil)
- 1 package of icing sugar (1 kg)
To make the icing:
- Either soften the butter on the counter overnight or remove packaging and microwave for about 20 seconds until soft (not melted until liquid though!)
- Beat together the softened butter and the lard until fluffy and well whipped. Add the canola oil in quarters and whip in between. Be sure to use a spatula and stir the bottom into the middle regularly. Whip until fluffy.
- Slowly add the sugar through a sifter. Mix well from the bottom of the bowl. Beat well until lumps are gone. It is best to stop after half of the package is added and beat until fluffy, then do the same with the other half of the package.
- Add 2 tsp of real vanilla (or vanilla bean if you want the speckled appearance) and whip briefly until mixed.
See the difference in colour between a 'full-butter' buttercream icing and this 'half-butter' recipe by comparing these two pictures (below):
|Cupcakes decorated with icing made with the recipe above |
- with half-butter and half lard.
|Cupcakes decorated with icing that is made with only butter |
(no lard) and white daisies.