Extra Special Buttercream Icing Zoom

Extra Special Buttercream Icing Recipe

What makes Extra-Special Buttercream Icing so special? Real whipping cream! It adds an incredible fluffiness atop cakes and cupcakes.
Makes: About 7 1/2 cups.
Skill Level:

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Step 1

Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.

Step 2

Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cupcake. It will keep 3-5 days in the refrigerator.

Step 3

*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.

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Clear Vanilla Extract, 2 Oz. (1-2 teaspoons based on preference)


In Stock (ships in 1-2 business days)

solid vegetable shortening

2 cups solid vegetable shortening

confectioners' sugar

8 cups (2 lbs.) confectioners' sugar


1/2 teaspoon salt

whipping cream

6-8 ounces whipping cream

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Extra Special Buttercream Icing is rated 4.8 out of 5 by 52.
Rated 5 out of 5 by from I usually make the Buttercream Icing. I recently made the Extra Special Buttercream Icing. It is really easy to make. The kids LOVE it!!! My kids told me that is was the best icing I ever made! If you want to make it stiffer for decorating, just add more powdered sugar or merigne powder. I also usually double the recipe so that I have plenty of icing to use. I like to make layered cakes. When I am making a cake for someone else, I usually have to make extra cake so that my family also has a treat. I will definitely be making the Extra Special Buttercream Icing more often. Thanks Wilton for providing us all with great recipes!
Date published: 2010-11-30
Rated 5 out of 5 by from Every time I make this icing, I get rave reviews. I use 1 teaspoon of clear vanilla extract and 1 teaspoon of clear butter flavor. I think using both flavorings adds a rich depth to the taste of the icing that you just can't get with either one by itself. Also, I add the flavorings while I'm creaming the shortening/butter at the beginning. Then I sift the confectioner's sugar and salt in together slowly, adding just a little bit of the whipping cream about half way through adding the sugar.
Date published: 2011-10-13
Rated 5 out of 5 by from I see some of you wonder why it is called buttercream since there is no butter in it. I make it with 4 sticks of butter for my crumb coat and icing the cake. I make a half batch with crisco for decorations. I had a master cake maker at a party at my house Saturday and she asked me what kind of icing I used. She loved it and wanted to know what flavors I used. In addition to real unsalted butter and heavy cream I use 1 tsp. of butter flavor, 1 tsp. of almond flavor, and 1 1/2 tsp. of vanilla. Since I add chocolate I use real vanilla not the clear stuff. I made a triple layered 9" cake in chocolate with shell border done in peach and drop flowers around the top done in peach. I used a cut out pattern around the sides for a dramatic look. It looked professional.
Date published: 2012-07-10
Rated 5 out of 5 by from Oh wow! I don't even like frosting but was eating this without the cake! It is really really good! My cranky father-in-law who never has anything nice to say (especially about my cooking) even told me how good it was. My only negative comment would be that the frosting did melt a bit while working with it and decorations really weren't holding their form. This might be because I did substitute 1/2 cup shortening for butter. Not sure if some meringue powder would have helped that.
Date published: 2011-02-21
Rated 5 out of 5 by from I am a Wilton Method Instructor as well as an avid baker/cake decorator. This is the icing that I LOVE to use. It tastes great (not too sweet) and is easy to use. I made this into Chocolate Extra Special Buttercream Icing recently with fantastic results. I added 1 cup of cocoa and used the full 8 ounces of whipping cream; to adjust the consistency just add some more cream, a teaspoon at a time. You will love this!
Date published: 2011-11-23
Rated 5 out of 5 by from I would like to know from the more experienced bakers/decorators out there... I like to do things a little more on the healthy side however I know baking is almost an exact there a way to substitute LouAna Pure Coconut Oil (solid) in place of (solid) Vegetable Shortening? I am attempting to make flame icing cupcakes for my sons fire truck party. Would the consistancy of this recipe work to make big fluffy flames? Also what size and type piping tip would I need? Thanks in advance for your feedback!
Date published: 2012-05-30
Rated 5 out of 5 by from This icing has great flavor and a fluffy texture. I use the 1/2 butter & 1/2 vegetable shortening version. The flavor of the butter comes through and I have the durability of the vegetable shortening for an icing that has a great look. I love using this icing for covering a cake and decorating the cake using classroom buttercream icing. If you like a "whipped" icing, you have to give this recipe a try! Be sure to refrigerate your cake once it is iced and decorated as the ingredients in the recipe are perishable.
Date published: 2010-11-29
Rated 5 out of 5 by from I love this recipe. I add 6 oz. melted guiradelli bitter chocolate for the most unbelievable chocolate flavor. Please set your cake out at least 1/2 hour before serving for all the flavor to release and for cake to slice easily. It is extra extra special!!!
Date published: 2012-07-10
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