Cake Central › Recipes › Buttercream Dream

Buttercream Dream

This recipe was made from trial and error. I made two mixtures of buttercream. One with salted butter which was too buttery (salty) and one with unsalted butter which was still too sweet. So I combined the two and it became the best buttercream I've ever tasted. I use this recipe for all of my cake orders and it is a hit every time!!!

Buttercream Dream


  • 1 stick butter (unsalted)
  • 1 stick butter (salted)
  • 1 cup shortening
  • 2 lb bag of confectioner's sugar
  • 3 teaspoons clear vanilla extract
  • 5-6 tablespoons of milk (cold)


  1. Cream butter and shortening.
  2. Add clear vanilla extract then
  3. add confectioner's sugar.
  4. Allow confectioner's sugar to blend well then add milk.
  5. For thinner consistency, add more than 6 tablespoons of milk.


Comments (136)

I tried this recipe yesterday and LOVED it! Thsi is the recipe I am going to use from now on!
Wonderful! Everyone wanted to know the brand... couldnt believe when I told them it was home made!!
This is awesome! I replace the milk with french vanilla coffee creamer and it is even more divine.
Sorry, this icing was horrible. I'd be willing to give it another go since it has great reviews, but this was the hardest time I've ever had icing a cake and I'm completely unhappy with it. Enough so that I'm considering taking it all off and making a different icing. The icing wouldn't smooth, it's bubbly all over.
When makeing a "standard American BC" this is my 'go-to' recipe! I love this (I always cut back on the sugar though) recipe and I've received compliments from others on it whenever I've used it. Need I say more?
how much does this make? i am making a 3 tier cake with smash cake and want to make sure i make enough!!
I've tried quite a few buttercream recipes lately and this is by far the best one! It smooths perfectly and tastes absolutely delicious! This will be my go to recipe from now on.
I don't usually use an icing with milk or butter because I wouldn't want to leave it out at room temperature for long. What is the shelf life on a cake with this icing?
Really good frosting, I will make it again, again and again...thanks for sharing. Could I substitute the milk for water? I was also concerned about leaving the cake out for too long since there was milk in the frosting. Anyone?
Hi. How much is a stick of butter?? I'am from Denmark
In the US, a stick of Butter is 1/2 cup. HTH.
I love this frosting and have made it a couple of time but is this right? 3 teaspoons clear vanilla extract 5-6 tablespoons of milk (cold) this is too much liquid for this recipe, I have been cutting the milk in half and the consistency of my frosting is still very thin. **2lb bag of confectioner’s sugar is 4 cups, right?**
Tastes fabulous and fantastic to work with. The best icing I've made, and will use it from now on! Thanks for the great mistake!
carmenid .. 1 lb of icing sugar is approx 4 cups 2 lb of icing sugar is approx 8 cups HTH :)
How many cupcakes will this be enough for? I need to make 48, should I double the recipe?
Is this a crusting bc recipe?
I'd also like to know if this is a crusting recipe.
I have used this for 2 years. It is awesome. i have customers who come to me just because they are addicted to this icing! It IS a crusting bc. I use sugarshacks tip about doing a double batch to make it go above the beater in your stand mixer and leave it on for 7-10 minutes. This makes it as smooth as silk! I don't use as much liquid as the recipe calls for much of the time, but depending on the day's humidity, there have been occassions that I have needed all of it.
I made this BC last night and my family loved it! I've been trying to find just the right one, and this is it! Mamabaer, did you use a 5 QT mixer when doubling your batch? How much liquid do you use?
I made this the other night (made it quite some time back) and remembered why I did not like it for frosting cakes. First I will say it tastes GREAT and is really easy to make! But it's gritty looking from adding the milk and sometimes looks mildly 'curdled'. It's PERFECT for that 'homemade' looking icing on cupcakes - but if you want super smooth, stick with heavy shortening based recipes or egg whites and butter. I will use this only for cupcakes.
Cake Central › Recipes › Buttercream Dream