Cocoa powder or melted and cooled chocolate (for our chocolate buttercream frosting recipe, click HERE).Butter extract (a good one to use if you are using shortening but want the butter flavor).It’s easy to switch up the flavor of your frosting by simply adding different extracts or mix-ins. Best for accurate colors with food coloring.Here is a simple break down of the pros and cons of each: Shortening: It also really depends on what you are using the frosting for. If you can’t decide which one to use, you can always use half of each. One of the great debates with buttercream frosting is what base (or fat) to use: butter or shortening? Bakers will often use shortening rather than butter because of the consistency but home cooks often prefer using butter because of the flavor. To be honest, I find myself using ALL shortening most of the time. Clear vanilla extract – this is important for keeping colors bright and accurate.Powdered sugar (aka confectioners’ sugar).Shortening (or unsalted butter… or both) – I will explain the difference between the two below.I usually have all the ingredients on hand so I can whip up a batch in a pinch. This buttercream recipe only uses a few easy ingredients that can easily be found at most grocery stores. This frosting holds its shape without drying out or cracking but also doesn’t melt or sweat at room temperature. This frosting works great with almost all piping tips, from tiny plain tips for writing and outlines to giant star tips for frosting entire cupcakes. Buttercream frosting is our favorite to use for piping designs onto our favorite confections because it holds its shape so well.
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