Buttercream Frosting

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There are as many different ways to make Buttercream Frosting as there are bakers mixing it. Some like using butter only and some like using a combination of butter and shortening. For many years I used butter only, and then recently I started adding shortening and couldn’t believe what a difference it made.

When I frost a cupcake or cake, I like the flavor of the cake to be what you taste, not all the sugary frosting. This Buttercream Frosting is a perfect balance between creamy butter and sugar.

Buttercream Frosting :: Recipe on HoosierHomemade.com

Much to everyone’s surprise – as much baking as I have done in the almost 25 years of marriage, it wasn’t until last Christmas that I bought my first Kitchen Aid mixer. I have to say it does make a huge difference when you are mixing frosting, but a regular electric hand mixer does do the job too.

Buttercream Frosting :: Recipe on HoosierHomemade.com

This Buttercream Frosting also has a great consistency. It’s creamy, but thick enough to use for piping onto cupcakes.

Butterfinger Cupcakes :: Recipe on HoosierHomemade.com

One of my most requested cupcake recipes, Butterfingers Cupcakes, uses this Buttercream Frosting recipe.

Zucchini Cupcakes with Caramel Frosting :: Recipe on HoosierHomemade.com

And these Zucchini Cupcakes have the same frosting base, but I added a little caramel topping to it to change the flavor. You can add any flavor you like, even cocoa to make Chocolate Frosting, use about 1/3 cup.

Buttercream Frosting :: Recipe on HoosierHomemade.com

5 from 1 reviews
Buttercream Frosting
Prep time
Total time
Creamy and thick, not too sweet Buttercream Frosting recipe from HoosierHomemade.com
Serves: Frosts at least 4 dozen cupcakes
  • ½ cup (1 stick) Salted Butter, softened
  • ½ cup (1 stick) Unsalted Butter, softened
  • 1 cup Shortening
  • 1 tablespoon vanilla extract
  • 4-6 tablespoons very cold milk
  • 8-9 cups Powdered Sugar
  1. In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes
  2. Add vanilla and cream together
  3. Gradually add 4-5 cups of powdered sugar
  4. Alternating with a couple tablespoons of milk
  5. Gradually add remaining powdered sugar, alternating with more milk until desired consistency
This is a big batch of frosting, make it all at once and store leftovers in airtight container in the fridge. Or divide the batch and only make half.


  1. Pam says:

    Mmm, that makes me want to eat it by the fingerful! Thanks sooo much for the cookbook! I’m super excited, and now I’ll definitely have a good excuse to make this frosting!!
    .-= Pam´s last blog ..Day 61: Banana Lentil Muffin *FAIL* =-.

  2. That’s just about what I do for frosting too. Yum — reading this makes me hungry for it. LOL
    .-= Angie @ Many Little Blessings´s last blog ..Cheaper Solutions for Lunch on the Go =-.

  3. They looks so pretty!
    .-= Diane {createdbydiane.blogspot.com}´s last blog ..shamrock cookies and a giveaway =-.

  4. wenchie says:

    that looks so easy! I’ve had such a hard time making buttercream, and I don’t know why :). I shall try your method, cheers.

  5. Allison says:

    Yum! So simple. I do have one question, how long do you leave the butter sit out before it reaches room temperature?
    .-= Allison´s last blog ..Top 10 Reasons My Husband is a Better Dad Than I Could Be =-.

    • CupcakeLady says:

      @Allison, Usually over night, sometimes I set it in the sunny window, near the stove or I have even put it in the micro for a few seconds, but it just doesn’t turn out the same as room temp. Hope that helps!

  6. Sherry says:

    Yum! I love buttercream frosting!
    .-= Sherry´s last blog ..WFMW – Wow! It smells delicious! Candle Tart Giveaway! =-.

  7. Shelley says:

    Thanks for sharing your recipe. I love recipes that don’t have to be precisely measured! Your cupcakes are so lovely!! :)

  8. Nutmeg Nanny says:

    I’m always looking for a delicious buttercream. Thanks for sharing!
    .-= Nutmeg Nanny´s last blog ..Graham Flour Banana Bread And A Small Rant… =-.

  9. sarah says:

    any problem with leaving the iced cupcakes out of the fridge since there is milk/butter in the recipe? I’ve always wondered that.

    • CupcakeLady says:

      @sarah, It depends how long, I typically leave them out for a couple hrs, we don’t like hard frosting. But I would definately put them in the fridge overnight.
      Thanks for stopping by!

  10. Melanie says:

    I make ALOT of goddies for the Holiday & box them up for family members. Is it possible 2 use hot water instead of milk for frosting?

  11. Melanie says:

    When a recipe calls for icing, Im having a hard time finding good icing 2 go on top of cookies & such. Whats the differance in icing & frosting?

    • CupcakeLady says:

      @Melanie, Typically the only difference, in my opinion, between icing and frosting, is the consistency. Icing is usually thinner than frosting. But they are very similiar. Also, we can use hot water instead of milk, the flavor and consistency may just be a little different.
      Thanks for stopping by! I hope that helps! Please let me know if you have other questions, I’m happy to help!

  12. I love my standing Kitchen Aid because it’s hands free, but I still use my handheld mixer a lot :)

  13. Kelley P says:

    I, too, tend to use butter only unless making decorations. Why do you prefer the mixture?

  14. mandy says:

    What are the ingredient to to in the uk please


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