Ingredients:
First Stage
- 2 cups sugar
- 1 cup buttermilk
- ½ cup Crisco vegetable shortening
- ½ cup butter
- 1 teaspoon baking soda
Second Stage
- ½ cup butter
- 2 cups confectioner's sugar
Directions:
- Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
- Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
- Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
- Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
- Add confectioner's sugar in ½ cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
- Adjust the amount of confectioner's sugar to result in a frosting that will hold it's shape.
- Frost cake and store on a cake plate covered with a dome or an airtight container.
- Best served within 1-3 days.