Cupcake bar fundraiser
No-Melt Vanilla Buttercream
Ingredients
- 2 sticks room temperature salted butter
- 1 2/3 cups unflavored vegetable shortening
- 2 teaspoon vanilla extract
- 2 Tablespoons milk or cream
- 2 lbs. powdered confectioner’s sugar (6 to 7 cups)
Directions
- Beat together butter and shortening until pale and glossy.
- Add vanilla and mix in.
- Add in powdered sugar a little at a time on low speed, beating on a higher speed between each addition to fully incorporate.
- Add milk and mix on low and then beat on high until frosting is pale and fluffy.
- Store covered in the refrigerator and allow to come to room temperature again before using.
Notes
- Each batch makes six tubes of frosting (see photo)
- I usually made two batches and had leftovers
- 8 dozen cupcakes (half chocolate and half Fun-fetti) was a good amount (I had leftovers)
- This frosting doesn’t melt, even in hot or humid weather
- I tried other flavors, but no one cared about flavors, only colors
- Frosting colors – the brighter the better
- Keep the cupcakes sealed in pans with tight lids, in a closed tub, and off of the ground to avoid ants
- Keep the tubes of frosting in a small cooler with ice packs
- Portion out small amounts of toppings in little cups to keep little fingers out of your main supply
- I have 101 other tips so if you want more information, email Chris at relayneighborhood@gmail.com