The Secret To These Gorgeous Piped Flowers: There's No Butter in the Buttercream

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If you worry that the warmth of your hands will melt your piped flowers, here's a recipe that will help you keep your cool. It's from Joshua John Russell and it's just the thing for novices — the (sans-butter) buttercream can stand up to higher temperatures, so your flowers stay happy and perky. Let's pipe!

Flower Piping Icing

Yield: Makes about 2½ pounds

Ingredients

  • 2 cups (415 g) organic vegetable shortening
  • 4 cups (480 g) confectioners’ sugar
  • 2 teaspoons Madagascar bourbon vanilla

Instructions

1. Place the shortening in a stand mixer fitted with the paddle attachment.

2. Cream on medium-high speed for about 1 minutes until smooth, scraping the bowl at 30 seconds.

3. Add half of the sugar and mix on low speed for about 1 minutes until incorporated and smooth, scraping the bowl at 30 seconds.

4. Add the remaining sugar and vanilla and mix on low speed until smooth.

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The Secret To These Gorgeous Piped Flowers: There's No Butter in the Buttercream