Makes enough to cover 2 x 8-inch cakes or 24 cupcakes
- 228 grams Unsalted butter
- 205 grams Vegetable shortening
- 625 grams Powdered sugar
- 60 ml Hot water
- 2 tbsp Cornstarch
- 2 tbsp Cocoa powder
- 2 tbsp Vanilla extract
- 1/4 tsp Salt
Cream Butter and shortening for about 2 minutes, until light and fluffy.
Add cornstarch and cocoa powder to the hot water and add it to the creaming mixture.
Continue to cream until it's a smooth mixture again.
Add vanilla and combine well.
Finally, start adding the powdered sugar one cup at a time.
Once all the sugar is in - whip the buttercream for a good three minutes until light and fluffy.
Calories: 503kcal | Carbohydrates: 53g | Protein: 0g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 40mg | Sodium: 44mg | Potassium: 21mg | Fiber: 0g | Sugar: 51g | Vitamin A: 475IU | Calcium: 6mg | Iron: 0.2mg