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Stiff vanilla buttercream

This is a very simple and easy way to make stiff buttercream. and if you need to thin it out but the amount in a seperate bowl and add little drops of warm water till you get your desired consistansy


  • 2 sticks butter(softened), 1 cup shortening, 1 tsp clear vanilla, 2lb bag powdered sugar, and milk.


Cream margarine, shortening, and vanilla together. Add powdered sugar 1/4 bag at a time adding a couple Tbsp of milk as you go.

Comments (17)

I realy enjoy learning new recipes, although couls someone please tell me how large ( cup size, ) is a stick of butter???? Thank you.
WandaMay - a stick of butter is 1/2 Cup
I don't know about cup size (measurement by volume), but if you have a scale you could always measure it by weight. One stick of butter = 1/4 pound = 4 ounces = 115 grams.
Yes, WandaMay a half cup of butter is one stick. I make a variation of this.....I use margerine instead of butter, 2 teaspoons of clear vanilla, and the 2lb bag of powdered sugar + 1/2 cup as the bag only contains 7 1/2 cups. This recipe along with variations of it are in the wilton yearbooks.
I didn't mention that I use the same amount of crisco 1... cup
this isnt a wilton recipe.....but its similer to a wilton frosting
Is it the shortening that makes it stiff? I love the taste of buttercream frosting but I am always having difficulty decorating with it because I live in a VERY hot and humid climate and it softens very quickly. The above recipe is the same as what I normally use but I have never added shortening and was wondering if that may solve the problem. Also does it tend to alter the taste any?
Shortening will stand up to higher temperatures better than butter - if you are worried about altering the flavor, you can always add some butter flavor. I always use half butter and half shortening to reduce the greasy feeling straight shortening can leave in your mouth.
I cannot use shortening due to it containing soy. My child and I are allergic to soy. In the past, if a recipe called for shortening I used straight lard. The taste is fine. But I have not tried it in frosting. I have to make a cake tonight and am wondering if anyone has used lard in their frosting recipes.
I am guessing that you have to refrigerate due to butter and milk? I usually use Wilton recipe due to not needing refrigeration. I liked the comment you made about the "greasy feeling in mouth" and would like to try this instead - would it be safe out of the fridge? and for how long?
Can I substitute water for the milk so I don't have to worry about it spoiling???
but frostng goes bad in the fridge after 2 weeks, it goes bad in the freezer after 2 monthes
I use this exact recipe minus the milk. although I think it tastes more like a bakery frosting than a buttercream. I've never had a problem leaving cakes out at room temp although like I said, I don't add the milk.
This is the old Wilton buttercream recipe. It's not the one they publish anymore, but if anyone has any of the old books/recipe cards this is *exactly* what is printed, except Wilton had you add the milk completely at the end.
what about meringue powder? Do you put that in the frosting for decorating purposes say for instance preparing a cake to be covered by fondant or basic decorating when you want a crust?
I have to admit I use a similar recipe with either milk or whipping cream and I do leave it out over night. I also make a cream cheese that I have even left over night. I'm not making these for others, just us and no one has ever gotten sick and there has never been any sour flavor. There is a member on here whose name is something microbiology. Not sure the name exactly. She said it does not spoil due to the high sugar content, I'm guessing similar to canning preserves. (Although the acid level has something to do with that too) Anyway I don't do it more than 1-2 days. If it is going to be longer I put it in the fridge.
This is just my opinion, do what u r comfy with or test out first. It probably depends on what u use for.
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