This Buttercream Frosting Recipe is used for decorating and icing cakes, cupcakes and cookies as well as for borders and art work. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.
You can vary the consistency to your needs whether covering the cake, piping, and creating flowers.
Add more milk to make the buttercream frosting thinner for fine lines or make it thicker with more confectioner’s sugar for piping borders, scrolls, etc. To create flowers that need to be stiffer, add vegetable shortening to this buttercream recipe.
Note: If making thicker icing, a free standing mix master is best so you don’t damage the hand mixer by overloading it. Also, you can make roses, but the drying time is 3 or more days depending on the humidity.
Ingredients For Buttercream Frosting
- 2 sticks (1 cup) butter, room temperature
- 2 cups Crisco shortening
- 1/2 teaspoon salt
- 1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
- 1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
- 1/2 teaspoon almond extract
- 2 pounds powdered (confectioners’) cane sugar, divided *
- 1 tablespoon meringue powder (optional but the texture will be smoother) **
- Water or milk as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your area)
* 2 pounds unsifted powdered sugar = about 8 to 9 cups.
** You can purchase meringue powder at your local grocery store under the brand name of Just Whites
Directions For Buttercream Frosting
In the electric mixer, combine butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Add butter, vanilla extract, and almond extract. Mix together well. Add about 1 pound (4 to 4 1/2 cups) powdered sugar and the meringue powder; mix until fully incorporated.
Add the remaining powdered sugar, 1/2 cup of powdered sugar at a time, and mix until you get the consistency you want. You may not need to use all the powdered sugar.
Add a little water or milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
Makes about 3 1/2 pounds of Buttercream Frosting Icing.
Suggested Serving Ideas
Buttercream Frosting Used As Icing and Decorations On Cakes and Cupackes
9" Round Springform Pan
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