• For the House Buttercream
• 3 cups confectioners' sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• ½ cup boiling water
• 1 and 1/3 cup shortening
• 3½ ounces (7 tablespoons) cool butter, cut into pieces
  
  
• For the Italian Buttercream
• 5.25 oz. sugar (3/4 cup), divided
• 2 oz. water
• 4 large egg whites, at cool room temperature
• 1/4 teaspoon salt
• 1 teaspoons lemon juice
• 3 sticks unsalted butter, at cool room temperature
• 2 teaspoons vanilla or other extract

To Make the House Buttercream

Fit your mixer with the whisk attachment. Put sugar and salt in the bowl. Add the vanilla and boiling water and whisk on medium-low speed until smooth and cool. Then add the shortening and the butter. Whisk until smooth. Then, increase the speed and whip on medium-high speed until the frosting is very light and fluffy and has doubled in volume. This could take up to 15 minutes, so be patient. You can flavor this with other extracts, as well"”almond, butter, even peppermint.

If you are looking for a completely smooth and silky buttercream, look toward the European bakery counter. Europe is the home of egg-based buttercreams. The texture is light and ethereal, and the flavor of pure butter comes through. These frostings are a bit rich and not always considered "kid frostings", but since I don't know your kids' taste, I'm offering these as possibilities, as well.

All of these frostings are based on whipping either egg whites, whole eggs or egg whites together with a 240-250 degree, F, sugar syrup until cool. Then, butter, salt and flavorings are whipped in. As you can imagine, the yolk-based buttercreams are the richest, and the lightest are the egg-white based buttercreams, also called meringue-based buttercreams. I think that this last type is the most kid-friendly version. Here is a basic recipe.

To Make the Italian Buttercream

Over medium heat, bring water and ¾ of the sugar to a boil. Cover the pot and let boil for 2-3 minutes to wash any sugar crystals off the sides of the pot. Remove cover and cook until the sugar syrup reaches 248 degrees, F.

Fit your stand mixer with the whisk attachment. On medium speed, whip egg whites, salt and lemon juice until foamy. Add the reserved sugar and beat to medium-stiff peaks. Try to time this so the sugar and the whites are ready at the same time.

When the sugar has reached 248 degrees, F and the whites are at medium-stiff peaks, with the mixer on medium-high, carefully pour the sugar syrup in a thin stream down the inside of the bowl. This will prevent the syrup from hitting the whisk and getting spun around the sides of the bowl instead of into your frosting. It will also cool the syrup just a bit so you don't risk curdling your whites. Whip until cool, about 5-10 minutes.

Once the meringue is cool, add the butter, one piece at a time. Whip until each piece is completely incorporated before adding another piece. The icing might start to look a little curdled, but it should come together nicely by the time you have added all the butter. Feel the mixing bowl. It should feel somewhat cool. If it doesn't, cool the mixture down by either putting the bowl in the refrigerator for a few minutes before continuing to whip or by rubbing the outside of the bowl with a bag of frozen peas while mixing. Guess which one I do?! Whisk in the vanilla, and you're good to go.

This icing will get spongy on standing, so re-whip before icing. Italian buttercream keeps nicely in the refrigerator for up to 2 weeks. If you do refrigerate it, make sure to bring it up to room temperature before whipping, or it will curdle. I have successfully saved buttercreams (when I've been too impatient to wait) by rubbing the outside of the bowl with a hot, wet towel. Don't be like me, though. Let it come to room temperature.

You can also make a lovely chocolate variation by whipping in 2-4 oz. (this depends on how chocolaty you like your chocolate frosting) good quality chocolate, melted and cooled.