Buttercream Icing Recipe

Need the perfect buttercream icing recipe for your next birthday cake or the cupcakes you are making? I have one!

You will need:

  • 1  1/2 cups solid shortening- Crisco brand preferably
  • 1 stick butter (at room temperature)
  • 2 tsp. vanilla
  • (1) 32 oz. bag confectioners sugar
  • 1/3 cup milk (or try heavy whipping cream)

 

Cream butter and shortening with an electric mixer until well blended.   A stand-alone mixer works best.

 

Add the vanilla and mix until blended.   At this point your icing should look like this:

Gradually add sugar one cup at a time, beating well on medium speed. Stop in between each cup to scrape the sides and botton of the bowl.

 The icing will start to get dry, you can gradually add your milk or heavy whipping cream. Keep mixing until everything is fluffy and smooth.  If you would like to color the icing, this is the stage you would do that. Just add the gel coloring and mix on medium speed until well blended.

 

 You can now place the icing in a bag for piping your cupcakes or ice your cake.  

Totally yum!

I will be sharing this recipe at these  crafty and resourceful sites.

Comments

  1. says

    I am pretty sure that buttercream should be outlawed…but until it is I plan to make me a bathtub full and eat my way out of it!!

    This is PERFECT for my new weekly linky party – Foodie Friday! If you got a sec, please link up!

    Found you on Blue Cricket Design!

  2. says

    Impressive. Today is my first day here, so glad to have found you! So, is the last pic yours? I can’t wait to try this and I really hope the end result will look as fluffy and creamy as yours :-)

    • says

      About 12-15 cupcakes. When I am doing cupcakes for a b-day party I do 24 cupcakes and 2 batches of the icing and have a little icing leftover.

      Hope that helps.

  3. April says

    Does this icing do well on a cake “sealing” in the crumbs and setting so that it can be frosted again? My daughter wants a Tinker bell cake for her birthday and its a smooth frosted cake.

  4. Jo Anna says

    I am super new to baking. So, I hope this isn’t a stupid question, but can you refrigerate or freeze the frosting? Or does it all need to be used when it’s made? Thanks!

  5. Kell says

    Does this have to be refrigerated if I make the cupcakes the night before? Or, can I leave the cupcakes on the counter and take to the party the next day?

  6. Natalie says

    Do you know how far in advance this icing can be made (and used)? I know cupcakes are great, even when made several days ahead, but am wondering how the icing fares? I feel like I’ve been turned into party central! I have a party Friday night and one Monday night, and getting everything done is turning into quite a challenge!

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