So after making the Best Vanilla Cake Ever yesterday, I couldn’t just leave it without icing it! So I decided to try a recipe for a simple buttercream that I also learned in pastry school, however, I’ve been wanting to alter it, and since this cake was really just for practice purposes, I figured I’d use this opportunity to test out the modified buttercream recipe I had in mind. It wound up working, and it was really smooth and iced really really well (not to mention tasted totally rad).
blank cake canvas.
So, even though I already featured a recipe this week, I figured that I’d share the icing recipe as well, because really, what’s a cake without icing? And, coincidentally, the buttercream recipe made just enough to ice a cake this size! The only problem is that now I have this wonderfully iced quarter sheet cake in my fridge, just waiting to be decorated, and nowhere to go. Anyone need a sheet cake for an event in the very near future? Half price. 
Simple Buttercream (Jeanine’s Modifed Version)
What you’ll need:
8 oz butter (room temperature)
4 oz shortening
1 lb 4 oz confectioner’s sugar
1/2 tsp lemon juice
1/4 tsp vanilla
1 oz water
What you’ll do:
In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy, using the paddle attachment. Add the lemon juice, vanilla, and water, mix until shiny. If you want a thinner consistency, just add more water.
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