This twist on American buttercream frosting stands up to a warm day, is perfect for piping and it's not too overly sweet. It the perfect buttercream for summer!
Beat butter and shortening until light and creamy.
Add about a cup of powdered sugar, the meringue powder and salt. Mix until incorporated.
Continue to add the powdered sugar, a bit at a time and mix well between each addition. Be careful to only beat the mixture on medium-low speed, allowing it to run for as long as it takes. You don't want to incorporate too much air.
Once the powdered sugar is all added, mix in the flavorings and lemon juice. Beat on medium speed for a couple of minutes.
Add the cream a little bit at a time, mixing well between additions, until you have the consistency you'd like.
Store any extra in an airtight container and whip a bit to fluff before using.
Notes
I like using a mix of flavorings to give the frosting more depth of flavor. The vanilla is good mixed with almond extract, lemon extract, princess or creme bouquet. Buttercream can be stored in an airtight container at room temperature for a day or two. It can be refrigerated for up to a week. Or frozen for several months. If chilled, bring it back to room temperature and give it a stir before using.This recipe is enough to frost an 8-9 inch layer cake with extra frosting for piping on decorations. It is enough to frost a 10 inch layer cake without extra decorations. Or it can be used to pipe swirls on about 5 dozen cupcakes.You can cut the recipe in half if you don't need 6 cups of frosting.