Buttercream

For 144 mini cupcakes:

• 271 g butter
• 91 g emulsified shortening
• 724 g powdered sugar
• 54 g egg whites (about two eggs)
• 4 mL lemon juice
• 5 mL vanilla

For 48 mini cupcakes:

• 90 g butter
• 30 g emulsified shortening
• 241 g powdered sugar
• 18 g egg whites (about two eggs)
• 1 mL lemon juice
• 2 mL vanilla

For two-layer 8″ round cake (cover and decorate):

• 373 g butter
• 124 g emulsified shortening
• 992 g powdered sugar
• 75 g egg whites
• 5 ml lemon juice
• 7 ml vanilla

1. Cream together the butter, shortening, and sugar until well blended, using the paddle attachment.
2. Add the egg whites, lemon juice, and vanilla. Blend in at medium speed, then mix at high speed until light and fluffy.

Decorator’s Buttercream

• 250 g regular shortening
• 500 g powdered sugar
• 15 g egg whites
• Blend at low speed until smooth; do not whip.