What Is Your Buttercream Icing Recipe?

Baking By gourmetcakes Updated 10 Nov 2014 , 6:45am by kay12

gourmetcakes Posted 7 Aug 2007 , 8:49pm
post #1 of 64

Ok, I thought we could all place our buttercream icing recipes on this thread.....I know several people have had problems since the Crisco changed, so let's put down buttercream icing recipes that are not having any problems. Or, if you were having problems, what you did to alter your recipe to make it work for you.

Be specific on the ingredients and their measurements (i.e. type of shortening, salted/unsalted butter, etc.)

Thanks for sharing your successful recipes.


½ cup sweet cream butter, softened (1 stick)
½ cup Walmart Great Value All Vegetable Shortening
1 t. clear vanilla extract
4 cups sifted powdered sugar
2 T. whole milk
2 t. light corn syrup for icing cake

63 replies
Brickflor Posted 8 Aug 2007 , 1:06am
post #2 of 64

This is mine. I've been decorating cakes with this recipe since April so I've only ever used the 'new' crisco-without any problems. I did however have a problem when I had to switch brands on light corn syrup. I was originally using a generic brand in a glass bottle-very thick stuff. Then I bought a bottle of Karo a couple of weeks ago and had the frosting slide on 2 of my cakes. Since this was the only thing that changed in my recipe I have to assume it's the Karo-it's very thin, not like the generic stuff I used before. My solution will be to see if I can find more of the thicker stuff, it not, then I'll just have to use minute amounts of the corn syrup.

1 c. salted butter
1/2 c. crisco shortening
6 c. pwd sugar
1 1/2 tsp clear vanilla
3-5 tbs half and half
1-2 tbs corn syrup

Cream butter and shortening, then add sugar one cup at a time. Add vanilla, then add half and half a tablespoon at time until it reaches a somewhat stiff consistency. *at this point I take some out, put it in a bowl, and cover it with plastic wrap for when I'm ready to do my flowers* Add corn syrup a tbs at a time until frosting is spreading consistency. This makes 4 1/2 cups.

leily Posted 8 Aug 2007 , 1:14am
post #3 of 64

Buttercream icing (makes 6 cups approx)

1 cup Wal-mart brand shortening (i so miss the old crisco it was so much better)
1 cup sweetened butter softened
2 tsp vanilla
2lb bag of C&H powdered sugar (i have tried other brands and don't like the results)
4 T of milk or water (although since I have had to switch shortenings and the crisco change i have only had to use 2T or less if any)

Cream shortening and butter, add vanilla. Pour in all of PS cover mixer with towel and turn on stir for about 1 min, remove towel and add liquid as needed. Turn up to med speed and mix with paddle on KA for 8-10mins. I notice the longer I mix it the whiter my icing gets so I tend to mix for awhile to get rid of that yellow.

sunflowerfreak Posted 8 Aug 2007 , 1:26am
post #4 of 64

I only use the crusting buttercream recipe that is here on CC and it's the one that is done with the VIVA paper towels but I use the Melvira method of the icing instead of the VIVA. I will only use this recipe because it crusts up really nice.

I can still get the old Crisco at Costco. Have they done away with making the old Crisco?? Or are they making both the old and the trans fat free?

samcfi Posted 8 Aug 2007 , 1:28am
post #5 of 64


GI Posted 8 Aug 2007 , 1:41am
post #6 of 64

Please include "frosts cake this size____, tops, sides, insides, etc." you get the idea!


mcalhoun Posted 8 Aug 2007 , 1:47am
post #7 of 64

This is what I do now:
1 1/2 cups of store brand shortning
1/2 cup Crisco (I bought 6 cans thinking they were the old ones but they were the new ones icon_mad.gif )
2 lbs Imperial PS
2 TBS Merigune Powder
2 TBS flour
1/2 tsp popcorn salt
2 TBS Butter Nilla
2 TBS Butter Flavoring
2 tsp Almond Flavoring
enough water to make 1/2 cup

Put shortnings into mixer and turn on, combine ps, merigune powder, flour, salt and add to shortning a little at a time alternating w/ the water mixture.

So far so good and this way I don't waste all the Crisco I bought.

FromScratch Posted 8 Aug 2007 , 1:51am
post #8 of 64

Hmmm.. well I use SMBC so I can't contribute a recipe (unless you want it), but I will be watching this for tips for the rare occasion that I might need a BC of this type. icon_biggrin.gif

Dawncurby Posted 8 Aug 2007 , 1:51am
post #9 of 64

Here's mine: This is for a double batch...

2 sticks of butter or margarine ( I have used both)
2 sticks of crisco (regular not butter, and I use what is on the shelf now)
1 2-pound bag powder sugar (whatever brand)
3-4 tsp of van ( your taste)
3-4 tbl of milk (depending on how thick you want it)

blend the butter and crisco and then add the powder sugar in 3 to 4 equal parts. I add the vanilla and the milk in-between dividing up the sugar and it also makes it a bit easier to mix.
If any left over I freeze

gourmetcakes Posted 8 Aug 2007 , 2:02am
post #10 of 64
Originally Posted by gourmetcakes

Ok, I thought we could all place our buttercream icing recipes on this thread.....I know several people have had problems since the Crisco changed, so let's put down buttercream icing recipes that are not having any problems. Or, if you were having problems, what you did to alter your recipe to make it work for you.

Be specific on the ingredients and their measurements (i.e. type of shortening, salted/unsalted butter, etc.)

Thanks for sharing your successful recipes.


½ cup sweet cream butter, softened (1 stick)
½ cup Walmart Great Value All Vegetable Shortening
1 t. clear vanilla extract
4 cups sifted powdered sugar
2 T. whole milk
2 t. light corn syrup for icing cake

Sorry, I forgot to give instructions.

Cream butter and shortening, add vanilla, cream until smooth. Gradually add sugar, one cup at a time, beating well on medium speed after each addition (keep bowl covered with damp towel while beating to keep powdered sugar in bowl). Add milk. Beat on medium speed until light and fluffy. Add light corn syrup to thin down for icing the cake. Mix until blended.

Cover with damp cloth until ready to use. Keep icing bowl in refrigerator when not in use. Can be refrigerated for 2 weeks. Rewhip before using.

Makes 3 cups.

dl5crew Posted 8 Aug 2007 , 2:03am
post #11 of 64


sunflowerfreak Posted 8 Aug 2007 , 2:04am
post #12 of 64

So does anyone know what I am talking about? About the Crisco?

tobycat Posted 8 Aug 2007 , 2:09am
post #13 of 64

This is for a double batch:

1 cp high ratio shortening (sweetex)
2 sticks salted butter
2 tsp clear vanilla
4 cups powdered sugar
4 TBS milk or cream (for icing the cake or 5-6 for a filling -- too much for icing the cake makes it harder to do the Viva method. It crusts wonderfully!)

Cream the butter and shortening. Add vanilla and blend. Add sugar and milk (or cream) and mix for 3-5 minutes on speed 4-5 in KA.

I love the high ratio shortening now. I used to use Safeway brand, but since I tried the high ratio, I just can't go back.

This will easily ice 2 8" with a crumb coat too.


gourmetcakes Posted 8 Aug 2007 , 2:12am
post #14 of 64
Originally Posted by sunflowerfreak

So does anyone know what I am talking about? About the Crisco?

Yes, they stopped making the Crisco that contains trans fat. They will not be making it any longer.

gourmetcakes Posted 8 Aug 2007 , 1:58pm
post #15 of 64

I just found this website that lists some buttercream icing recipes that looked good. Thought I would share: http://www.sweetcelebrations.us/Recipes/BUTTERCREAMS.htm

tbittner Posted 8 Aug 2007 , 2:26pm
post #16 of 64

I use Sugarshack's recipe.
I really like it, it is smooth and not to sweet.

ShaunaCann Posted 8 Aug 2007 , 2:29pm
post #17 of 64

Is it safe to not refrigerate cakes done in the bc with milk?

rajinaren Posted 8 Aug 2007 , 2:50pm
post #18 of 64

thanks for the recipe...i bought few pounds of hi ratio shortening...so looking for recipes using that.

postcakes Posted 8 Aug 2007 , 2:52pm
post #19 of 64

I made Kaye's Italain Meringue Buttercream from the Whimsical Bakehouse book this weekend and I don't think I will ever use anything else again! It was so delicious. I did cheat and do the roses with Dixie's Icing, though. thumbs_up.gif

newlywedws Posted 8 Aug 2007 , 4:54pm
post #20 of 64

I use Reenie's crusting BC in the recipe section of CC - just make sure to use 2 lb confectioner sugar, not 1lb.

I have been able to decorate a cake as large as a half sheet (I think) w/ the frosting...plus it's so light and airy...not heavy feeling.

JanH Posted 8 Aug 2007 , 5:43pm
post #21 of 64

ShaunaCann, the sugar in the b/c recipe acts as a preservative (for such a small amount of milk).

From Sarah Phillips of baking911.com:


I use Brite White B/C:
(With butter.)


Please, no "save" posts per Jackie & Heath:


Recommended methods for saving are detailed in the thread.

sugarbird Posted 8 Aug 2007 , 6:19pm
post #22 of 64

I have used this and like it alot. Subtituted water for the milk when I will not be able to refridgerate cake. Also have tried adding flavored non-dairy coffee creamers.. yum!
Found it here under "Buttercream Dream"
posted by AgentCakeBaker

Buttercream Dream

Prep. Time: 7-10 min
Cook Time:
Category: Frostings
Difficulty: Easy

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!!!

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

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

deyouan Posted 8 Aug 2007 , 8:58pm
post #23 of 64

I have yet to come across a recipe that is better than the one I use, but then again different people have different tastes icon_biggrin.gif You can easily substitute the vanilla extract for any other flavor and replace some of the confectioners sugar with cocoa powder. YUM!

1 cup shortening
1 cup unsalted butter
8 cups confectioners sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 cup Heavy Whipping Cream

In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.

Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

OhMyGoodies Posted 8 Aug 2007 , 9:12pm
post #24 of 64

I use my own version of Wilton's recipe. It's been changed now due to the situation with crisco so now the medium is the defult recipe on Wilton's site...

I submitted it here on CC before finding out Wilton changed their recipe... it's called 0 trans fat crisco butter cream.... I think lol

Anyway it's

1/2 Cup Butter
1/2 Cup Crisco
1 tsp Clear Vanilla Extract
1 lb/4 cups Powdered Sugar

Cream butter and crisco together with any type of mixer (stand or hand will work fine, stand is quicker).

Add the sugar (stand mixer all at once, hand mixer small batches) and mix/cream until well blended.

Add the vanilla and mix again.

Finally add 2 TBS Milk. Mix until fully combined and smooth. Taste a small sample to feel texture and taste and so on. Add up to 2 TBS more Milk IF needed.

I use a little more milk by the tspfull for thinning down for crumb coating and writting, just eyeball it, add a tsp and mix until creamy, continue until the right thinness.

I also add Hershey's Cocoa Powder (1/3 cup) to this recipe plus UP to 2 tbs milk (in addition to recipe) to make Chocolate butter cream....

I'm going to attempt to use 1/2 vanilla and 1/2 almond extract in a regular butter cream recipe tonight and see how it tastes....

kelleym Posted 8 Aug 2007 , 9:27pm
post #25 of 64

Here's my own tweaked version of Wilton Buttercream/Buttercream Dream:


shebellas Posted 9 Aug 2007 , 1:37am
post #26 of 64

I just checked my costco yesterday and they only had the zero trans fat stuff...if you can still get it at another one buy it up!

famousamous Posted 11 Aug 2007 , 3:25am
post #27 of 64

I use 2 different buttercream recipes depending on the weather and whos eating the cake.

For very humid weather and for a large cake for a large group of people I use this one.

Whipped Buttercream

Part 1

*1lb. powder sugar(sifted) *2 1/2 cups Crisco (USE A DIFFERENT TRANSFAT BRAND, Crisco is now wayyy to soft and too many air bubbles)
*Cream Crisco and sugar together slowly. Beat untill fluffy, about 5 mins.
Set mixture aside.

*3/4 cup gan. sugar *1/2 tsp salt *2 tbsp. meringue powder *1/2 cup (minus 2 tbsp) of BOILING water *1 tbsp flavoring vanilla etc..

*In grease free bowl mix all the dry ingredients together.
*Add boiling water and immediatly mix on high speed. Keep mixing till you have high peaks, about 8 min.
*Mix in flavoring.
*Now combone your shortening mixture to the meringue mixture and beat together for 8 mins. Beat down with large spoon to take out some air.

With the old Crisco I would get a light crust, enough to smooth lightly but it spread so well it didnt take much. Now with the new Crisco its wont crust for me! I have not tried another brand yet...

This recipe I use for smaller cakes, it does not crust well but its soooo good.

Bakehouse French Buttercream

2/3 gran. sugar *1/4 tsp salt *1/4 cup flour *3/4 cup milk *1 tsp extract (whatever flavor) *1 cup cold butter cut in cubes(2 sticks)

*Mix sugar, flour, and salt in heavy saucepan. *Stir in milk and heat. Stir constantly untill very thick. *Pour mixture into mixing bowl and allow to cool. *Paddel beat at medium and add butter cubes a little at a time. *Add extract. Makes 2 cups, I usually double the recipe.

I know I got the Whipped Buttercream recipe from here, Im not sure where I got the other one.

nikisbakin Posted 13 Aug 2007 , 7:31pm
post #28 of 64

Good site! Thanks!

jdelectables Posted 15 Aug 2007 , 3:49am
post #29 of 64

Here's mine. It's posted on this site.

Julie's Less-Sweet Buttercream Frosting

Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy

This is a buttercream that I adapted from my usual buttercream frosting, with a suggestion to add flour to cut the sweetness. Make sure you whip it for at least 6 minutes once all the powdered sugar is added to make it fluffy and light. It's become my standard buttercream frosting after MANY tries at other recipes.
This yields ALOT. I'm not sure how many cups, never measured, but this yields enough for probably 2 - 8" cakes (2-layers). I have frozen this with no problems. Enjoy!

2 c. butter, softened to room temp.
2 c. shortening (I use Crisco)
4 t. vanilla extract
2 t. almond extract

1/4 c. all-purpose flour
3 lbs. 10x confectioner's sugar
2-4 T. milk

Cream butter, shortening, and extracts until light and fluffy - about 5 minutes.

Add flour to creamed fat mixture. Beat until thoroughly combined. Add powdered sugar, about 1/2 lb. at a time, beating until combined. When all sugar has been added and combined, add 2-4 T. milk, depending upon consistency desired. Beat for an additional 6-8 minutes on medium speed.

I use my KA Professional 600 for this and it works fine. Recipe can easily be halved.

This frosting is a crusting buttercream and can be smoothed using the VIVA method.

rbatia Posted 16 Aug 2007 , 10:45am
post #30 of 64

i don t have any recipes to post but thanks everybody .
i will have to try some from here to choose a favorite

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