A perfect buttercream frosting for cakes or cupcakes.
I do a lot of baking and bake a lot of cakes and cupcakes. Having a great buttercream frosting is a key element to any great cake or cupcake. This is my go-to buttercream frosting recipe. This is for frosting a cake or piping swirls on cupcakes.
This buttercream is buttery and creamy. It is perfect for piping and holds up under most circumstances. If I am making a cake in really hot or humid weather or if my cake has to be showcased outside, like in my sister’s wedding, I adjust this recipe with less butter and more shortening.
This recipe makes a fairly large amount of buttercream frosting. You can easily halve the recipe. I don’t like to run out midway through decorating so I usually make a full batch. Extra frosting can be stored covered in the refrigerator for up to one week. Bring to room temperature and stir before using.
Tips for Buttercream Frosting
- If your powdered sugar has lumps, sift before using.
- Do not over whip the frosting or you may get little air bubbles.
- Food coloring may be added after the frosting is completely mixed. I use gel food coloring rather than liquid food coloring. The colors are more vibrant and it won’t thin your frosting.
- This recipe may be doubled.
- For warmer weather use, decrease the amount of butter and replace with shortening.
I really prefer making my own frostings. I also have a Lemon Buttercream, a Chocolate Buttercream, and a Pumpkin Spice Buttercream. Having a variety of recipes makes it easy to match to your favorite cake or cupcake.
Here is a site that provides easy piping techniques. It’s fun to create your own designs.
Don’t Forget to Pin for later
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you’ll LOVE all the others in this category. Check out all my desserts here!
- 1 cup butter
- 1 cup shortening
- 2 pounds powdered sugar
- 1 1/2 teaspoon vanilla
- 3-4 Tablespoons milk
- In a stand mixer, cream butter and shortening together.
- Mix in powdered sugar. I add half at a time, mix and then add remaining sugar. Mixture will be thick.
- Add vanilla and 2 tablespoons of milk. Mix
- Continue adding milk until desired consistency.
If frosting is too thick, stir in a bit more milk. Just add a little at a time.
Coloring can be added after frosting is made. Just stir in amount of coloring you desire.
Keep left over frosting covered in fridge for up to a week. Bring to room temperature and stir before using.