Vanilla Crusting Buttercream

Ingredients

• 2/3 cup (11 tablespoons) butter, softened (I used salted.)
• 1/3 cup (5 tablespoons) vegetable shortening (I used original Crisco.)
• 1 large bag powdered sugar (2 pounds or about eight cups)
• 1 tablespoon vanilla extract
• 1/2 cup - 3/4 cup half and half

Directions

Cream butter, shortening and vanilla together with an electric or stand mixer until fluffy, about 2 minutes. Add in powdered sugar, one cup at a time. The mixture will be kind of crumbly. Slowly add in the half and half a few tablespoons at a time, until you get the consistency you want. Use more for a creamy consistency, and a little less for a stiffer consistency. Keep covered with a damp kitchen towel until you are ready to use.

Chocolate Fudge Buttercream

Ingredients

• 2/3 cup (11 tablespoons) butter, softened (I used salted.)
• 1/3 cup (5 tablespoons) vegetable shortening (I used original Crisco.)
• 1 teaspoon vanilla extract
• 6 ounces good quality unsweetened chocolate, melted and cooled
• 1 large bag powdered sugar (2 pounds or about eight cups)
• 1/2 cup - 3/4 cup half and half

Directions

Cream butter, shortening and vanilla together with an electric or stand mixer until fluffy, about 2 minutes. Add melted chocolate and mix well. Add powdered sugar, one cup at a time. Slowly add in the half and half a few tablespoons at a time, until you get the consistency you want. Use more for a creamy consistency, and a little less for a stiffer consistency. Keep covered with a damp kitchen towel until you are ready to use.

Strawberry Crusting Buttercream

Ingredients

• 2/3 cup (11 tablespoons) butter, softened (I used salted.)
• 1/3 cup (5 tablespoons) vegetable shortening (I used original Crisco.)
• 1 teaspoon vanilla extract
• 2 ounces strawberry gelatin powder
• 1 large bag powdered sugar (2 pounds or about eight cups)
• 1 tablespoon vanilla extract
• 1/2 cup - 3/4 cup half and half

Directions

Cream butter, shortening and vanilla together with an electric or stand mixer until fluffy, about 2 minutes. Add the gelatin and mix well. Add in powdered sugar, one cup at a time. Slowly add in the half and half a few tablespoons at a time, until you get the consistency you want. Use more for a creamy consistency, and a little less for a stiffer consistency. Keep covered with a damp kitchen towel until you are ready to use.