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King Arthur Flour Whole Grain Baking
by King Arthur Flour
This buttercream frosting goes together in a snap. It's deliciously smooth and creamy.
Yield: 4 1/2 cups, enough to fill and frost one 8- or 9-inch layer cake or a 9 x 13-inch sheet cake or 2 dozen cupcakes


• 1/3 cup (2 5/8 ounces) unsalted butter
• 1/3 cup (2 3/8 ounces) vegetable shortening (not butter-flavored)
• 1/8 teaspoon salt
• 4 to 5 cups (1 to 1 1/4 pounds) glazing or confectioners' sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 to 1/3 cup (2 to 2 5/8 ounces) milk or cream

Beat together the butter, shortening and salt in a large mixing bowl till flurry. Add about half the sugar, and beat slowly until well blended. Add the vanilla and half the milk (or cream), and beat until fluffy. Continue mixing in the remaining sugar and milk alternately until they've been completely incorporated, and beat until the frosting is light and fluffy.

If you want frosting left over to use for decorating, change the ingredient amounts as follows: 1/2 cup butter, 1/2 cup vegetable shortening, 1/4 teaspoon salt, approximately 6 cups sugar, and up to 1/2 cup milk or cream.

Nutrition Information Per Serving (2 Tablespoons, 43G): 127 cal, 5g fat, 20g sugar, 7mg cholesterol, 16mg sodium, 5mg potassium, 26RE vitamin A, 4mg calcium, 3mg phosphorus.

VARIATION: Easy Lemon Buttercream - Decrease the vanilla extract to 1 teaspoon; substitute 2 tablespoons fresh lemon juice for 2 tablespoons of the milk in the recipe; beat in 1 tablespoon lemon zest at the end.



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