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.
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.
Buttercream Frosting
Creamy and thick, not too sweet Buttercream Frosting recipe from HoosierHomemade.com
Ingredients
- 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
Instructions
- 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
Notes
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.
Wow! Is the 1st word that comes to mind! I make a whipped icing, and everyone loves it, but very hard to decorate with. I gave yours a try and it is amazing! My family loves it, and I am taking cupcakes to work today, and I can’t wait to see their reaction! I love this icing! Thank you so much for sharing it!!!!
Hi Jamie,
I’m thrilled you like the Buttercream Frosting! Thanks so much for stopping by and letting me know!
Happy Baking!
~Liz
Hi Liz,
Your recipes are always my ‘go to’ recipes, because I know they will always be good! I wonder about the shortening in your buttercream frosting. I made pie crust a couple of times recently & they didn’t turn out as well as usual. I looked on the can & it is now made out of soy bean oil–is that what you use?
Also, do you have a recipe for the ‘whipped cream’ type frosting the bakery uses?
Thanks & keep up the good work!
Sharon
Hi Sharon, Thanks so much! I’m thrilled you like my recipes! I have not noticed the shortening having soy bean oil. What brand are you using?
I’m sorry, I don’t have a recipe for the whipped cream. What I typically use for that flavor is whipped topping mixed with marshmallow cream.
~Liz
The whipped cream frosting is Bettercreme. It can be bought in most cake supply stores and is a frozen product. You just whip it like whipping cream and add nothing to it. Comes in chocolate also. I’ve seen it in GFS, Gordon food stores in the frozen food section also. Keep it frozen until ready to use. It doesn’t freeze real solid so it s ready to use.
This frosting decorates very well.
Thanks for the recipe. However, you say add cream in the instructions and there is no cream, only milk, in the list of ingredients…? Also, will this hold its shape if piped with a star or other tip to make fancy cupcakes? Thanks!
Hi Marlene, sorry, you can use milk or cream. And yes, this is the recipe that I use for all my cupcake decorating. http://hoosierhomemade.com/cupcakes/