The Cake Company - Easter Cookies Part 2

Kristen Wolbach, from the Cake Company in Canyon, decorates Easter inspired cookies!

7 1/2 cups powdered (10X) sugar
2 1/4 cups vegetable shortening
6 tablespoons. 3/4 stick, unsalted butter
1 1/2 tablespoons pure vanilla extract
1/4 cup plus 2 tablespoons cold water


Put the sugar, shortening, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and paddle at low-medium speed until the mixture is smooth, with no lumps, about 3 minutes.

With the motor running, add the water in a thin stream and continue to paddle until absorbed, about 3 minutes.

The buttercream can be refrigerated in an airtight container for up to 2 weeks.

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