Regular buttercream icing has a nasty habit of melting in Florida heat. To fix that problem, pastry chefs in the humid south have created a version that incorporates shortening and meringue powder to create a more stable product that is "pipe-able".
Course Dessert
Cuisine American
Keyword Cakes, Culinary 3
Ingredients
1cupunsalted butter, room temperature2 sticks or 227g
½cupshortening115g
2teaspoonsfresh lemon juice or 1 tsp lemon extractyou can also use pure vanilla extract, almond extract, etc
6cupspowdered sugar, siftedjust over a pound
¼cupwhole milk60g
2teaspoonsmeringue powder
¼teaspoontable salt
Instructions
In a stand mixer fitted with the paddle attachment, cream shortening and butter on medium-high until fully combined and fluffy, about 3 minutes.
With mixer on low speed, add lemon juice (or extracts) and salt.
Slowly add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
Add in milk. Turn the mixer up to medium-high (or high) and beat until light and fluffy (approximately 5 to 8 minutes).
Notes
NOTESYou may need to add more milk to reach your desired consistency. Start with the 1/4 cup and if the buttercream is still too dry, add in more milk 1 tablespoon at a time until you reach the desired consistency. Make sure the mixer is on low speed when adding in milk and give it at least 30 seconds between each addition. The Frosting must be quite stiff in order to pipe.Can be stored, tightly sealed in the refrigerator, for up to 3 months