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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.
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 bought this one- and love it!). 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.
This Buttercream Frosting also has a great consistency. It’s creamy, but thick enough to use for piping onto cupcakes.
One of my most requested cupcake recipes, Butterfingers Cupcakes, uses this Buttercream Frosting recipe.
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.
- 1/2 cup (1 stick) Salted Butter, softened
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1 cup Shortening
- 1 tablespoon vanilla extract
- 4-6 tablespoons very cold milk or cream
- 8-9 cups Powdered Sugar
- In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes
- Add vanilla and milk (or cream) together
- Gradually add 4-5 cups of powdered sugar
- Alternating with a couple tablespoons of milk
- 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.