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My stepdaughter insists lard or shortening is best for buttercream icing; I maintain butter is best with egg white for stability. Who’s correct?

Viki - from Auburn, CA

Both of you are correct!  Vegetable shortening makes an excellent pure white buttercream icing.  Lard can sometimes be off-white, which will affect the color of your icing, and can sometimes have a slight flavor that’s not pleasant in icing.  The icing you describe, with beaten egg white, sounds similar to our Snow-White Buttercream Icing. Made with Meringue Powder, there’s no need to cook this icing.  Another similar icing recipe is Seven Minute Boiled Icing, also made with Meringue Powder instead of fresh egg whites.


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