The Best Buttercream Icing

This is the BEST Buttercream Icing recipe. It is the only buttercream frosting recipe you’ll ever need. This easy vanilla buttercream tastes just like the frosting you get from a bakery. The stuff that comes in a can doesn’t come close!

I had been using the same buttercream icing recipe for many years. Everyone always enjoyed my icing — at least they said they did. But recently I needed to make cupcakes for a friends Bon Voyage party at work and something prompted me to try a new recipe.

This buttercream icing recipe uses a combination of shortening and butter. I couldn’t believe all of the raves over my new frosting when all I did was substitute half of the butter for shortening.

Why use shortening in buttercream icing?

Shortening plays an important role in baked goods, not just frosting. In frosting, it really helps bring out the delicious finger-licking good flavor without it being overly sweet. Shortening also helps frosting get a creamy, smooth texture. Most importantly, though, shortening adds stability to icing. While butter tastes amazing, it is susceptible to hot and cold temperatures. The shortening in the frosting can withstand the fluctuation.

Two of my other favorite desserts to make are Coconut Cake and Cherry Chocolate Cake with Fudge Frosting. They are both TO DIE FOR.

I feel like I’m being so dramatic while I write this post. Talking about desserts has a tendency to bring that out in me.

How many types of buttercream icing are there?

There are several types, each with its own personality.

• American buttercream: This is probably the one you’re most familiar with, as it is easy to make and easy to spread. It’s made with butter, powdered sugar, and milk or cream, and is regularly used for frosting cakes and cupcakes.
• Swiss buttercream: Made with cooked sugar syrup and egg whites, this buttercream is light and fluffy — almost like a meringue.
• Italian buttercream: Made with a cooked sugar syrup and egg whites, like Swiss buttercream, but is considerably more difficult to make on account of when you mix the hot syrup and egg whites.
• French buttercream: A mix of the aforementioned buttercreams, the French version uses cooked sugar syrup, egg yolks, and butter. The result is a rich and thicker texture.
• Cream cheese buttercream: Made with — you guessed it — cream cheese, along with butter and powdered sugar. Like cream cheese, it has a tangy flavor and a spreadable consistency.
• Vegan buttercream: An option for those adhering to a plant-based diet or have a dairy allergy. It incorporates vegan butter and powdered sugar.

It’s definitely the best buttercream icing recipe I have used to date, so I figured I would share it with you. It’s really simple to make and it’s quite possible that you already use this recipe, but I thought I’d share it with you anyway, since it went over so well.

What can I add to buttercream frosting?

You have a plethora of options when it comes to personalizing buttercream frosting. Just be sure to add in small amounts and then sample so that you don’t overpower the taste of the frosting.

• Flavored extracts: Just a drop of vanilla, almond, or peppermint will do wonders for your icing.
• Cocoa powder: Mix chocolate and buttercream together for a delicious frosting. Start with a couple tablespoons then add more as your taste buds see fit.
• Fruit purees: If chocolate isn’t your thing, you can still go sweet with fruit purees, such as raspberry or strawberry.
• Spices: A pinch of cinnamon or nutmeg, for example, will supply your icing with a warm flavor, perfect for the colder months.
• Liqueurs: If your icing will go on desserts intended for adults, I suggest Kahlua or Bailey’s Irish Cream.
• Zest: A step up from the fruit purees. Add just a little bit of citrus zest, from lemon or orange perhaps, and give your icing a fresh and fruity taste.

How much buttercream frosting does this recipe make?

This recipe should make enough Best Buttercream Icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl the icing on the frosting with a pastry bag, you will have enough for 12-15 cupcakes.

Prep Time: 10 min

Cook Time: N/A

Serves: 2.5 cups

Ingredients

• 1/2 cup shortening
• 1/2 cup butter softened
• 1 teaspoon vanilla extract
• 4 cups confectioners sugar
• 2 tablespoons milk

Instructions

• In a large bowl, cream together the butter, shortening, and vanilla.
• Blend in the sugar, one cup at a time, beating well after each addition.

• Beat in the milk, and continue mixing until light and fluffy. More milk may be needed to get the right consistency.
• Cover with plastic wrap or lid until ready to decorate. Spread or pipe atop your favorite cupcake recipe. Enjoy!

How to Store Buttercream Icing

I usually store my buttercream icing in an airtight container in the fridge for up to a week. When I am ready to use it, I just let it come to room temperature and give it a good stir to loosen it up. If the icing is too stiff, the easiest is to add milk or heavy cream to thin it out. You can also re-whip the icing using a mixer to make it fluffy again but it is usually not needed.

If you want to store buttercream icing for a longer period of time, you can freeze it for up to three months in a Tupperware. You will need to let it thaw in the fridge.

Pro Tip

Only use butter that has achieved room temperature. If the butter is even slightly refrigerated, the emulsion process may not hold and the icing elements will separate. The inclusion of shortening helps combat this.

Try my other baking recipes:

Chocolate Cherry Coca-Cola Cupcakes

Decadent Bailey’s Irish Cream Cake

Best-Ever Pumpkin Cheesecake Bars