Simple vanilla buttercream icing

  • 180g unsalted butter, room temperature
  • 60g vegetable fat
  • 1 whole egg, room temperature
  • 500g icing sugar
  • 1 tsp vanilla essence
1) Place the butter and vegetable shortening into the bowl of a stand mixer and, using the paddle attachment, cream together on high speed until light and fluffy, approximately 3 to 4 minutes.

2) Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 100g of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated.

3) Add the vanilla and continue to beat until the icing is smooth and light, approximately 2 to 3 minutes.

4) Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.

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