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
Equipment
- Measuring Cups
- Measuring Spoons
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.
Valentina says
YUM! I'm one of those people who would eat this with a spoon. No cake needed! 😉 ~Valentina
Valentina says
YUM! I'm one of those people who would eat this with a spoon. No cake needed. 😉 ~Valentina
David @ Spiced says
Ah, a good buttercream frosting is one of those recipes that all bakers need in their back pocket! There are so many times when I need a good buttercream, and this one sounds perfect. Thanks, Kathy!
Shar says
Aloha Kathy, I love your Buttercream Frosting! I searched and searched the internet for a frosting for our humid weather and came across your website. I always prepare it for humid weather, cause here Hawaii the weather is very humid. It's my go to recipe, it never fails ~ Thank You soooo very much, your the bestest 🙂 Much Mahalo'z from the beautiful island of Maui, Hawaii.
Kathy says
Thanks, Shar! Glad to know this works well for you! I have not been to the beautiful island of Maui, but hope to one day! 🙂
Lenda says
Sounds like a perfect recipe, but never used shortening before-what kind do you use? please and thanks
Kathy says
Hello,
I use Crisco shortening in this buttercream to offer stability.
Thanks!
Tim says
As a retired pro who still bakes and decorates I choose a shortening with animal fat as it results in a creamier and non greasy frosting while adding just a touch of wonderful flavor. Or I order a big 50lb box of icing shortening made specifically for icing from a restaurant supply. It last for a year on the shelf and is well worth the investment.
Kathy says
Thanks for the tip!
Lynnette says
I'm a bit late in this conversation, but can I use all butter? Is this a creamy frosting or a fluffy frosting? I like creamy over fluffy, that's why I'm asking.
Kathy says
The shortening offers stability. Butter is often too soft by itself and is difficult to decorate with. If you are just wanting to spread the frosting all butter should work.
Anne Lawton says
You cant beat buttercream frosting! Love your pictures
Kathy says
Thanks, Anne!
Citra Kale @Citra's Home Diary says
I Always trial and error with many buttercream recipe for my cake... I'm surely bookmarked yours..sound great to try. thx for sharing.
Kathy says
I hope you do give this a try the next time you need to decorate a cake! We've used this recipe again and again.
Christie says
I suck at buttercream. Thank you for sharing these tips with us at #FoodieFriDIY.
Kathy says
I think you could be successful with this buttercream! Give it a go!
annie@ciaochowbambina says
Nothing like classic buttercream! Thanks for sharing, my friend!!
Kathy says
Thanks!
Manali @ CookWithManali says
yup it does look perfect! yum!
Kathy says
🙂
mira says
That's exactly how I make it! The cupcakes look delicious!
Kathy says
It was super delicious!
Mary Ann | The Beach House Kitchen says
That icing on those cupcakes looks just perfect Kathy! I'll need to give this recipe a try. Thanks for sharing. Hope you have a great holiday weekend.
Kathy says
Thanks, Mary Ann! I am looking forward to the long weekend! Enjoy yours too!
Fran @ G'day Souffle' says
Oh, I'll bookmark this recipe for the next time I need frosting (icing). I just saw someone make a carrot cake last night on the Master Chef series- this icing recipe would go well with that cake!
Kathy says
I love carrot cake! This would work well with it!
karrie @ Tasty Ever After says
Buttercream is the best frosting ever! I could eat that stuff just in a bowl with a big spoon for breakfast 🙂
Kathy says
For Breakfast??? You are a frosting lover!
Anu - My Ginger Garlic Kitchen says
Oh my gosh! I am so much in LOVE with that first click of yours. This buttercream frosting looks so good and perfect. This sure would make every cake or cupcake more beautiful and delicious. YUMMY! Thanks for this lovely share!
Kathy says
Thanks, Anu! 🙂 It's what tops all my cakes and cupcakes!
Miriam @londonkitchendiaries.com says
A nice buttercream topping makes every cake look pretty! Great to have a classic buttercream recipe - thanks for sharing!
Kathy says
It's the dressing that every cake needs.
Thalia @ butter and brioche says
love a classic buttercream. thanks for the recipe!
Kathy says
You bet! 🙂
Laura ~ Raise Your Garden says
Before I forget, I absolutely LOVE that first shot of the frosting coming out of the pipette and the blurred cupcakes in the back. Very photogenic and Pinworthy!!!! Frosting is not something I make often but when I need it, it gets googled a ton. I made my own frosting for my daughters Birthday cupcakes for school and it bombed! Guess I chose the wrong recipe to use off Pinterest. I'll be back when I make frosting soon to try yours Kathy!!
Kathy says
Thanks, Laura! Frosting can be finicky. Find one you love and you'll stick with it. Let me know if you give my recipe a try!
Rachelle @ Beer Girl Cooks says
Oh man. My diet just tanked. I do love me some buttercream!
Kathy says
This definitely isn't diet food!