A perfect buttercream frosting for cakes or cupcakes. This vanilla buttercream icing is perfect for piping onto cakes or cupcakes.
This frosting will also hold up to warmer temperatures and won't lose its shape.
Why make this recipe
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. I use this recipe 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. I adjust this recipe with less butter and more shortening.
Key ingredients
- Powdered sugar - two pounds
- Butter - salted and softened at room temperature
- Shortening - Crisco
- Vanilla - pure vanilla! If you need your frosting to be pure white, you will want to use an imitation clear vanilla.
- Milk - whole milk or half and half (cream)
Step by step directions
- Place softened butter and shortening in mixing bowl. Beat with a whisk attachment until very smooth.
- Mix in powdered sugar, half at a time and mix. Be certain to mix at a very low speed to avoid a cloud of powdered sugar. The mixture will be very thick.
- Add vanilla and 2 tablespoons of milk and mix well
- Continue adding milk, one tablespoon at a time until desired consistency is met
Recipe Tips
- Make certain your butter is soft but not melted
- If your powdered sugar has lumps, sift before using.
- Do not overwhip 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.
To color frosting
I use gel colors when I want colored frosting. The colors are vibrant and the gel coloring will not thin your frosting.
To color, place the amount of frosting you want colored in a bowl. Use a toothpick to dip into the colors and add to the bowl of frosting. Stir until well mixed. Add more coloring if a deeper color is desired.
Recipe Faqs
The frosting was over whipped if it has many little holes or air pockets.
The frosting will still taste delicious, but will not have the same look as a smoother frosting.
To eliminate extra bubbles, use a strong wooden spoon and stir the frosting, pushing the frosting against the side of the bowl. This will help smash out the bubbles or air pockets. This takes a lot of muscle power!
Yes, you can make ahead of time. Cover and store in the refrigerator for up to one week.
To use, remove from fridge and bring to room temperature. Stir well before using. You may need to add a bit more milk if the texture is too thick.
The temperature and humidity will affect this frosting, but it should be fine in 75-80 degree temperatures.
Any warmer and you will want to decrease the amount of butter and replace with equal amounts of shortening.
Do not place decorated items in direct sunlight.
More frosting recipes
Making your own frosting isn't difficult and the results are delicious. If you are looking for more recipes, 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.
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!
This recipe was originally published in May 2016. The pictures and tips have been updated.
Buttercream Frosting
Ingredients
- 1 cup butter
- 1 cup shortening
- 2 pounds powdered sugar (7 ½ cups)
- 1 ½ teaspoon vanilla
- 3-4 Tablespoons milk
Instructions
- In a stand mixer, cream butter and shortening together.1 cup butter, 1 cup shortening
- Mix in powdered sugar. I add half at a time, mix and then add remaining sugar. Mixture will be thick.2 pounds powdered sugar
- Add vanilla and 2 tablespoons of milk. Mix1 ½ teaspoon vanilla, 3-4 Tablespoons milk
- Continue adding milk until desired consistency.
Notes
- If frosting is too thick, stir in a bit more milk. Just add a little at a time.
- Keep leftover frosting covered in fridge for up to a week. Bring to room temperature and stir before using.
- If your powdered sugar has lumps, sift before using.
- Do not overwhip 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.
- If you need your frosting to be pure white, you will want to use an imitation clear vanilla.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Terry Todd says
I am new to cake decorating, and I love this recipe. It tastes great and works well. It would be helpful if you stated how many CUPS of powdered sugar, instead of 2 lbs. I was using partially used bags so had to use the calculator. Turns out it is 7.5 cups. Thanks for this recipe. Terry T.
Kathy says
Thank you! I'm so glad you enjoy the frosting. I'll add the cup info to the recipe. Thanks for the suggestion!
Kathy 🙂
Patti says
I have a question please.
In your frosting description you say frosting last 2 weeks.
But in the recipe it says keep frosting covered in refrigerator for up to a week, stir and use.
Will it last 2 weeks?
Kathy says
Hi Patti,
Sorry for the confusion. The frosting should be good for one week.
Kathy 🙂