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.
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.
The Best Buttercream Icing
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
Thanks! How could you go wrong with that list of ingredients? 🙂
Sounds yummy!
I took a recipe very similar to this and made soy & dairy free, and vegan, because of dietary restrictions. My recipe suggests ingredients you can use that give a great butter cream icing for those with dietary restrictions: http://www.greenlifestyleconsulting.com/2010/03/vegan-buttercream-icing-and-chocolate.html
Oh my goodness, these look absolutly delicious. You have come up with such a creative treat! Loving it ♥
This is my favorite buttercream recipe. I change the vanilla for different flavors such as lemon, orange, or peppermint.
your cupcakes are stunning!
Like you, I’ve always used a very standard tried-and-true recipe. This one sounds great and you’ve inspired me to do something new. Thanks!
I have been looking for a good buttercream icing recipe. Mine isn’t very good. This one sounds wonderful. I’m going to give it a try. Wish me luck.
it’s the same recipe as Wilton’s Buttercream
Would this be plenty to ice an 8×8 cake with? And by the way, this icing is delicious 😉
Hi Candee, yes it should be plenty to ice an 8×8 inch cake. It’s good stuff! 🙂
This is a great recipe! The only change I would make (and just for personal preference) is to halve the vanilla extract, and add 1/2 teaspoon of almond extract to go with it. (Again, just my taste). This looks like a winner to me!