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.
Buttercream frosting rich in taste and perfect for piping.
- 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.
To make a frosting that will stand up to warmer weather, use 1/2 cup butter and 1 1/2 cups shortening.
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.
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