Can you share your recipe for your buttercream frosting? I’m making a birthday cake for my husband this weekend and I can’t find a good recipe. Many I’ve found don’t have any butter! And do you use butter substitute (margarine) or if not- salted or unsalted butter?
Thanks!
Thanks for stopping by! My buttercream icing is full of butter. I’m in Atlanta, so I do add shortening to make sure the icing can stand up to the summer heat. Here you go:
1 stick unsalted butter, room temperature
1 stick salted butter, room temperature
1 cup vegetable shortening
3 teaspoons GOOD vanilla extract
8 cups powdered sugar
5 – 6 tablespoons milk
Cream the butter, shortening and vanilla. Add the all of the powdered sugar at once (it’s a good idea to use that damp cloth trick here). Slowly add the milk and beat until it’s nice and fluffy.
A couple of side notes for you: I use butter, not any kind of butter substitute and I always use pure vanilla extract, not imitation. It’s more expensive, but definitely worth it. I’ve found this recipe to be extremely versatile and have altered it to be many different flavors of buttercream.
Good luck with your cake this weekend. Let me know how it goes!
Can you share your recipe for your buttercream frosting? I’m making a birthday cake for my husband this weekend and I can’t find a good recipe. Many I’ve found don’t have any butter! And do you use butter substitute (margarine) or if not- salted or unsalted butter?
Thanks!
Hi Allyson,
Thanks for stopping by! My buttercream icing is full of butter. I’m in Atlanta, so I do add shortening to make sure the icing can stand up to the summer heat. Here you go:
1 stick unsalted butter, room temperature
1 stick salted butter, room temperature
1 cup vegetable shortening
3 teaspoons GOOD vanilla extract
8 cups powdered sugar
5 – 6 tablespoons milk
Cream the butter, shortening and vanilla. Add the all of the powdered sugar at once (it’s a good idea to use that damp cloth trick here). Slowly add the milk and beat until it’s nice and fluffy.
A couple of side notes for you: I use butter, not any kind of butter substitute and I always use pure vanilla extract, not imitation. It’s more expensive, but definitely worth it. I’ve found this recipe to be extremely versatile and have altered it to be many different flavors of buttercream.
Good luck with your cake this weekend. Let me know how it goes!