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recipe for the white buttercream For 1kg of icing sugar, 200g of vegetable shortening 150g of Margarine 1tbsp of water (room temperature) 1. Cream your shortening and margarine together to obtain a light consistency. 2. sieve your icing sugar 3. scoop in your icing sugar at intervals and mix for 20 secs scoop in another one and mix for the time above. at the end of your mixing, if the buttercream is too strong, add a table spoon of water and mix again. then scoopninto your piping bags and cover

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