Ingredients

1/2 cup (1 stick) butter, softened
1/2 cup solid vegetable shortening
1 teaspoon vanilla extract

1 teaspoon vanilla extract
4 cups sifted powdered sugar (confectioners' sugar)
2 tablespoons milk
10 chocolate sandwich cookies, finely ground (about 1 cup fine crumbs)

Tools
Electric hand mixer or stand mixer
Spatula

Spatula

Instructions

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- In a large bowl, beat butter and shortening with an electric mixer fitted with a paddle attachment until light and fluffy, about 1 minute. Beat in vanilla extract.
- Gradually add sugar, one cup at a time, start by mixing on low speed then beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been added, frosting will appear dry.
- Add milk; beat on medium speed until light and fluffy. Add ground sandwich cookies and mix until incorporated.

Notes

To store: Frosting should be stored in an airtight container in a refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring back to room temperature and re-whip before using. Frosted cakes should be stored at room temperature for two to three days.

How To

Buttercream Frosting Tips and Tricks

Did your homemade buttercream come out runny or too dry? Are your buttercream flowers drooping or is your frosting filled with air bubbles? We're here to help!

How to Make Flavored Buttercream Frosting

Wondering how to take your cake to the next level? Up your frosting intensity with flavor! From traditional vanilla extract to gin or whiskey, this list of buttercream flavor add-ins makes it easy and fun to experiment in the kitchen.

Products

Products

Recipes, Tips & Ideas