I have been searching for a buttercream recipe that was light and fluffy but still rich and delicious. Found this one on Allrecipes.com and modified it a bit.

Ingredients

  • 1 cup salted butter
  • 1 cup of shortening
  • 6 cups of powdered sugar
  • 1tsp of vanilla extract
  • 1/2 cup of whipping cream

Instructions

    Generously beat the butter and shortening until creamy, slow down your mixer and add the whipping cream and vanilla. Add the powdered sugar cup by cup scraping sides between each cup. Once everything is in beat on low for about 10 mins using paddle attachment.
    Original recipe used all shortening, 1 cup of whipping cream and 8 cups of powdered sugar.

Comments

sweetkake Says... 3 Dec 2009 , 7:19pm

Very good recipe, I know because this is the one I use except for the vanilla extract, I use butter/vanilla crystals (B&V) by International Bakery Supplies out of Indiana. Yumm

scoobydid Says... 3 Dec 2009 , 7:55pm

Does this recipe crust?

breakfastatiffanys Says... 5 Dec 2009 , 11:38pm

I use Rick's Special buttercream recipe and it is always a hit. I use half a cup of butter and 1 1/2 cups of shortening. Their instructions say to add the sugar cup by cup and then add the whipping cream at the end. Does adding the whipping cream first make any difference you have noticed? Sure sounds like it would be faster this way. Scoobydid I will say it crusts with 8 cups of sugar and 6 to 8 oz of whipping cream but if you are going to use food coloring, cut back on the whipping cream. Easy to play with adding more or less wc or ps until you get the consistency you want.

VACakelady Says... 6 Dec 2009 , 4:28pm

I also found this recipe on allrecipes.com years ago. My orginal that I printed used all shortening, so that's what I go with. I go ahead and put everything in the stand mixer bowl using the full 8oz of whipping cream, and mix it with the whip attachment for a good while. This way it gets very soft and fluffy. I use it whenever a customer requests a "whipped" icing, I call it my whipped buttercream. It's wonderful for a coconut cake icing, and tastes great on chocolate cake.

whit6 Says... 8 Dec 2009 , 11:07am

Iv been using this recipe for about 3 years. I do 1/2 butter 1/2 shortening

rhopar33 Says... 8 Dec 2009 , 12:01pm

This is the recipe I've used for the last five years. I always double it and I use 1 tsp vanilla, 1 tsp creme royale and my clients rave over it. It is delicious!!!

CookieD-oh Says... 8 Dec 2009 , 6:41pm

I've been using this recipe for a couple of years. I use 1/2 butter, 1/2 shortening and the full 8 cups of sugar. Fabulous icing!

PennySue Says... 8 Dec 2009 , 11:28pm

Most likely a dumb question, but is that liquid whipping cream or already whipped cream?

princesscatt Says... 9 Dec 2009 , 9:49am

It does crust but not hard like a traditional buttercream. I add some meringue powder as well..about 2 tbls. What is creme royale?

jenmat Says... 9 Dec 2009 , 3:55pm

does this have a gritty texture? I hate that "bite" you get with powdered sugar buttercreams and am looking for a recipe that doesn't have that, but still uses typically "american" ingredients (I also offer IMBC, but not everyone likes that)

applemint_jackie Says... 10 Dec 2009 , 1:12am

Hello, can I have the measurements in metric? Thank you.

Lizzybear Says... 12 Dec 2009 , 4:44pm

Is that heavy whipping cream? when adding the color does it change anyhting?

bettybaker Says... 12 Dec 2009 , 6:26pm

Sounds like a crowd pleaser.....? though,...... what is the shelf life on cake and does it really need to be refrig.... does this wk well in summer heat..... thank you

amytracy1981 Says... 17 Dec 2009 , 2:28pm

PennySue, it's liquid whipping cream. If it was already whipped cream then the recipe would call for "whipped cream" not "whipping cream".

Spectra Says... 14 Jan 2010 , 9:47am

Hi, I was wondering how much icing this would yield?

irenemurray Says... 18 Jan 2010 , 9:09pm

I also want to know the shelf life & if it needs to be refrigerated? I'd like to use it on a cake w/fondant and leave unrefrigerated. Will this work?

Spectra Says... 23 Jan 2010 , 5:25pm

Just tried this and it is SO delicious! Though next time I'll add a bit more icing sugar to help it crust when decorating. But it tastes REALLY good!

susychpstk Says... 25 Jan 2010 , 8:55pm

Hi, I too noticed this recipe on All Recipes a while back and was wondering if it would need to be refrigerated due to the whipping cream. Also, has anyone used Viva towel method for smoothing this frosting? How smooth were you able to get it? Thanks everyone! Susan

Reneesg Says... 7 Feb 2010 , 4:30pm

I used 1/2 unsalted butter 1/2 shortening 8 c. powdered sugar and 1 C. heavy whipped cream and about 1/2 tsp. salt. I don't know if it was just too warm in the kitchen but it didn't crust for me. That was ok this time, I covered the cakes with fondant and it tasted great. Best BC recipe so far. It's much much better than the others. I don't know about the refirgeration, I did keep mine in the frig just in case.

Linzobean Says... 9 Feb 2010 , 11:32am

Hi, just curious can you leave this out once it is on the cake or does it need to be refrigerated because has butter & whipping cream? Also what color is it? Does it have a yellow hue because of the butter? I am just starting out in the baking/decorating world & was curious how to get white buttercream without using all shortening. Thanks!

amy-jo Says... 12 Feb 2010 , 10:06pm

Hi all, Just wondering if this frosting can be used with fondant?

rene1976 Says... 19 Apr 2010 , 3:40pm

I have a hard time when I add the whipping cream...it goes cold and the buttercream stiffens. Should I just keep beating it?

Vmarble Says... 6 May 2010 , 1:12pm

Wonderful icing recipe! I find it a bit to thin to do things that require a thicker consistancy.. I save some and add for sugar for my decorating batch. People love this one... even peeps that aren't buttercream fans.

huntlilbel Says... 26 Jun 2010 , 5:31am

I do not have enough whipping cream... do you know if I could supplement with 1/2 & 1/2, or buttermilk? thanks,

undecidedenthusiast Says... 2 Oct 2010 , 12:56pm

This is a fantastic recipe! I use 1-1/2 cups butter and 1/2 cup shortening. I also add a little dollup of creme bouquet flavoring. WARNING: this frosting is addictive!!


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