Buttercream Frosting Recipe


The traditional choice for flavor and versatility. Vanilla buttercream frosting is softer and more spreadable than most icings. Use for icing cakes, piping borders, writing, flowers, etc. Buttercream can also be prepared with all shortening, resulting in a pure white icing.
Makes: 2 1/4 Cups
Skill Level: Beginner

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Step 1

In large bowl, beat 1/2 cup shortening and 1/2 cup butter with electric mixer until light and fluffy. Beat in 1 teaspoon vanilla extract.

Step 2

Gradually add 4 cups sifted powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Step 3

Gradually add 2 tablespoons of milk; beat at medium speed until light and fluffy.

Helpful Hints:

  • For thin spreadable icing: Add 2 tablespoons light corn syrup, water or milk.
  • For pure white stiff buttercream icing: Omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
  • Keep bowl covered with a damp cloth until ready to use.
  • If using a hand mixer, beat shortening, butter, if used, and liquid first, then add sugar, as above. It may be necessary to add additional sugar for the correct consistency.
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$7.99

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solid vegetable shortening

1/2 cup solid vegetable shortening

butter or margarine

1/2 cup (1 stick) butter or margarine (softened)

sifted confectioners' sugar

4 cups sifted confectioners' sugar (approximately 1 lb.)

milk

2 tablespoons milk

How to Make Vanilla Buttercream Frosting
Watch: How to Make Vanilla Buttercream Frosting

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