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+ servings
A yellow cupcake topped with a swirl of frosting.
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5 from 9 votes

Buttercream Frosting

Buttercream frosting rich in taste and perfect for piping. 
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 5 cups
Calories: 351kcal
Author: Kathy


  • 1 cup butter
  • 1 cup shortening
  • 2 pounds powdered sugar
  • 1 ½ 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.


This recipe will frost 24 cupcakes or one, 9 inch layer cake. The amount of frosting used will depend on the piping. 
  • 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.


Serving: 0.25cup | Calories: 351kcal | Carbohydrates: 45g | Protein: 1g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 2g | Cholesterol: 25mg | Sodium: 83mg | Potassium: 7mg | Sugar: 45g | Vitamin A: 287IU | Calcium: 6mg | Iron: 1mg