Classic Buttercream Frosting

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 8-12

    • About This Recipe

    “A classic frosting used in my family for generations.”

    Ingredients

  • 3/4 cupunsalted butter
  • 1/4 cupshortening
  • 1/2 cupmilk
  • 1/4 teaspoonsalt
  • 1 1/2 teaspoonsvanilla
  • 2lbsconfectioners’ sugar( powdered sugar)

    • Directions

  • Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
  • Beat at low speed until combined.
  • Gradually add the other pound of sugar.
  • Stop and scrape sides.
  • Beat on high until mixture is light and fluffy.
  • Keep covered with plastic wrap to prevent crusting.
  • Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.

    • Reviews

  • “This has got to be the best buttercream frosting recipe I have ever had or made!The only change I would make is that I found that 1 1/2 lb of powdered sugar was enough to satisfy my sweet tooth.Also, I think that 2 lb would have made my frosting too thick, but it just depends on personal preference.Either way, it’s a keeper!”

  • “This is very good and also pipes well.I used this on a First Holy Communion cake and I had enough to frost a half sheet cake plus color the remaining with food coloring and pipe around the outside and write with.I also only had to use 1 1/2 lbs. of sugar to get the right consistency.Thanks!”

  • “extremely rich, but extremely yummy.I decorated my first cake with this frosting.Will definetly be using this recipe and no longer buying the frosting from the stores!!! Thank you…”

  • “used this for my sons birthday cake. I got many complements. this frosting is truly buttery and very creamy! its a keeper!”

  • “Well, I’ve been looking for the perfect buttercream icing recipe and I must say that… I’ll continue looking.This wasn’t the best, but it was okay.I had trouble with the getting the consistency just the way I wanted it.I only put 1 pound and 1/2 of the powdered sugar in it as suggested and it was way too runny so I kept adding more until I added 2 pounds (the amount in the recipe) and then it just tasted like powdered sugar, not like “butter cream”.Thanks for a good recipe, but it doesn’t really suit my tastes.”

  • “I found that a mere pound and a half of powdered sugar was still too much.I only used that much, because I was suspicious of the recipe calling for 2 pounds; I was right.Also, I was not happy with the consistency.I added 3 eggs to mine and used heavy cream instead of milk, and the frosting came out too thin and sweet for my liking.I will keep looking.”

  • “Sorry, we didn’t like this frosting.It was the wrong consistency for detail decorating – too dry.Also, both my husband and I did not like the flavor.”

  • “I used 1 1/2lbs and it was still a little to sweet for me, so next time ill use 1 lb, but i really liked the consistincy of it”

  • “I thought it was really good.”

  • “i like the frosting”

  • “i thought it was yummy”

  • “It tasted very good when I made it. It was fluffy and wonderful!”

  • “it was good”

  • “this was a very good recipe.”

  • “I thought this frosting was good.”

  • “I have made this at house and my family liked it but what i loved was the flavor and that you had to weight the sugar”

  • “We used this recipe in my foods classes.I learned that you really do need to measure the sugar by weight.”

  • “This recipe is wonderful! I couldn’t have asked for a better one. Don’t expect to put it in the freezer or fridge to save it, however; it falls apart.”

  • “This was a pretty good frosting, I did not need all of the powdered sugar in mine only 1 1/2 pounds.I also find as with any buttercream, you need imitation butter flavor to really give it that good rich flavor you want and not just sugary fluff.Will use as a base recipe again.”

  • “Use only 3/4 of the powdered sugar, otherwise way too sweet.”

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