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2 of everything icing

As posted it does NOT crust but a 'fix' is mentioned at the end:)
A smooth, easy to use buttercream icing for all your cakes.


Amount Ingredient
2 cups butter
2 cups shortening
2 pounds powdered sugar
2 Tablespoons flavoring


2 of Everything Icing directions:

In KA mixer (best) mix together butter and shortening for at least 5 minutes. Add about 1/3 of the sugar; mix 5-10 minutes; add another 1/3 of the sugar, along with the flavoring, mixing 5 minutes; add the remaining sugar and mix 5-10 minutes until smooth.
There is NO liquid needed in this recipe.
Flavorings can be *ANY!* combination you want. What I used mostly is: 1 part vanilla; 1/2 part butter flavoring and 1/4 part almond. A "Part" can be any measure you want. Do you make many, many cakes? Mix it up by the cupfull; OR if for only one cake/icing use teaspoons as the 'part'/measure.
Don't like almond? Use lemon OR orange OR whatever you want. But, please do try it as stated at least once:)
I had a friend who didn't like almond but after trying it once just added an additional 1/4 tsp lemon and was happy w/it.
Want this icing to crust? Reduce either the butter OR the shortening by 1 cup OR reduce *both* by 1/2 cup.

Comments (14)

does this need refrigeration? I cant wait to try it..
I've been using this recipe for YEARS! It was originally posted by Marida Binsted on the old Sugar***** board. I believe she said some chef gave it to her. It is the only recipe I use as my customers absolutely love it. It smoothes beautifully using a hot knife. Thanks for bringing the recipe "to life" again!
How many cups of icing does this make please? Is this icing stiff enough to use for piping and flowers or is it strictly for icing? And I was also wondering about refrigeration? Thanks
Interesting----I use Buttercream Dream which is one cup of shortening, one cup of butter to 2lbs of powdered sugar. I am curious to see the difference in the two recipes.
Cheryl you are right:) I sometimes (when I remember) add a very generous pinch of salt. It keeps at room temp for a week - maybe longer depending on weather conditions. I've never measured how many cups it makes. The same as any other recipe that used 2 pounds of sugar:) I pipe with it but does need just a bit of stiffening for flowers. And I've never had to hot knife it because it smooths on sooooo well! The big thing is lots and lots of mixing to make it very smooth and creamy. I use position 3 or 4 on my KA for most of the mixing, then for the finial 5 minutes I turn it down to 1. kakeladi
How many cupcakes does this ice ?
I so wanted this to be my go to recipe, but I'm just not loving it. It does get very smooth and light, and I love that it doesn't crust, but still has a very greasy mouth feel and taste to me. It's apparent there is a higher fat ratio even just rinsing out the bowl or touching the icing. Plus there seems to be an almost puckered feel in my mouth after eating it? I played with different flavorings and am happy with that, but can't get past the greasy texture. Even my 3 year old refused to eat it, and ended up asking for a cupcake without icing. Usually he eats all the icing first! I'm sure this is exactly what some people are looking for (whipped cream texture), but it's just not for us. :(
The bc recepie that I use is the same as this one only with the double amount of sugar hahaha :p
Just made this for cupcakes and it is AMAZING!! I can see how it may be a bit soft for a cake....but this is perfect for cupcakes! It looks beautiful and it melts in your mouth!! Delish! Highly recommend you try this! :)
Thanks for posting this recipe. I absolutely loved it. I used it under fondant by decreasing the butter and shotening by half a cup and it was delish!
That's funny.....I made up this recipe years ago on my own and I was all proud of myself, thinking I was original! LOL...I guess there's only so many ways to make least people agree that it's good. The only difference I do is add two pinches of salt. Didn't know about the crusting instructions though! Good to know...
i've never seen this recipe before, but must try!
can someone tell me how much does this recipe yield?
has anyone tried this recipe under fondant?  i need a good BC recipe that will hold it well.
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