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.


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


  1. 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.


sweetkake Says... 2009-12-03 19:19:03

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... 2009-12-03 19:55:46

Does this recipe crust?

breakfastatiffanys Says... 2009-12-05 23:38:03

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... 2009-12-06 16:28:59

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... 2009-12-08 11:07:35

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

rhopar33 Says... 2009-12-08 12:01:34

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... 2009-12-08 18:41:14

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... 2009-12-08 23:28:23

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

princesscatt Says... 2009-12-09 09:49:23

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... 2009-12-09 15:55:07

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... 2009-12-10 01:12:27

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

Lizzybear Says... 2009-12-12 16:44:31

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

bettybaker Says... 2009-12-12 18:26:03

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... 2009-12-17 14:28:12

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... 2010-01-14 09:47:26

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

irenemurray Says... 2010-01-18 21:09:46

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... 2010-01-23 17:25:09

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... 2010-01-25 20:55:42

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... 2010-02-07 16:30:02

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... 2010-02-09 11:32:19

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... 2010-02-12 22:06:27

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

rene1976 Says... 2010-04-19 15:40:29

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... 2010-05-06 13:12:38

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... 2010-06-26 05:31:26

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

undecidedenthusiast Says... 2010-10-02 12:56:00

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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