Hybrid Buttercream

This icing is a great marriage of a meringue and American buttercream. Smooth and silky, non crusting but stable and pipes beautifully. And very easy to make!

Please enjoy the video!

Sharon :)

Supplies:

• Hybrid Buttercream recipe:
• pasteurized egg whites
• butter
• shortening with trans fats (hi ratio preferred)
• powdered sugar
• vanilla
• salt
• gel colors (optional)

Segment Timecodes:

• Sharon explains the icing  00:54
• making the meringue  02:10
• adding the shortening and butter  06:20
• coloring the icing  08:24
• removing air bubbles  11:25
• Sharon demonstrates how to pipe with Hybrid Buttercream  15:19
• Sharon explains the butter/shortening ratio  17:04

Notes:

• This is a non-crusting buttercream and therefore you cannot smooth it with Viva paper towel.
• This icing can stay in cool room about 2 days, fridge for about 2 weeks, freeze about 3 months. 
• Meringue powder and water can be used in place of the carton egg whites, but the icing may not perform as well.
• See this icing in use in the Jumbo Piped Flowers video inside the member area:

 

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