I used this recipe on a wedding cake and it turned out great! The meringue powder gives it a slight “crust” while keeping the icing below moist and soft. Has a nice consistency for icing and piping.


  • 1 C Unsalted Butter (Softened)
  • 1 C Vegetable Shortening (regular- not butter flavored)
  • 2 Lbs Powdered / Confectioner’s Sugar (about 8 Cups)
  • 1 Tbsp + 1 tsp Meringue Powder
  • 1 tsp Clear Vanilla
  • 1 tsp Almond Extract (Optional: Add additional 1/2 tsp Almond- or use other desired flavored extract in replacement of Almond)
  • 4 oz Heavy Whipping Cream (about 1/2 Cup)
  • Approx 2 tsp White-White Icing Color


    1) In a large bowl, Cream Butter and Shortening until fluffy.
    2) Add the 2 lbs powdered sugar, meringue powder and 2 oz whipping cream until well blended.
    3) Add extracts and up to 2 oz more of the whipping cream until well blended and fluffy.
    4) Add the white-white icing color until the correct “whiteness” is achieved.


cakes4ck Says... 13 May 2010 , 5:48pm

This sounds yummy! I like the idea of whipping cream instead of milk. Will have to try and see if it makes a difference.

SugarKissesCakery Says... 13 May 2010 , 6:49pm

Does it need refrigeration with the heavy cream?

krazigirl79 Says... 14 May 2010 , 1:32pm

Yes- I refrigerated it because of the whipping cream. One thing about this icing though- I have been practicing various techniques with it and it doesn't work well with the Viva paper towel method. So if you're looking for a perfectly smooth type of BC I wouldn't use it. The wedding cake I made they wanted a BC that wasn't perfectly smooth looking, so it worked great for that.

Yankeesgirl Says... 8 Sep 2010 , 6:22pm

How much does this recipe make? How many cakes can I frost?

PEEKABOO2U2 Says... 12 Sep 2010 , 7:01am

I tired this recipe and had alot of compliments. My only question is-how do you keep BC from getting soft while working with it? My hands are always hot? I would highly recommend this recipe. Thanks

PEEKABOO2U2 Says... 12 Sep 2010 , 7:02am

Oops I meant tried not tired

mommyof4crazez Says... 13 Sep 2010 , 9:00am

Hey peekaboo, i have the same issue with my frostings as well! I have to break as soon as the frosting starts getting too warm (you'll notice your designs start to look runny) and put in the fridge for a bit. This helps harden the butter which in turn thickens it up!! Its annoying but worth it in order to achieve desired results! Hope it helps:)

fondantobsession Says... 14 Sep 2010 , 8:40pm

can I use this under fondant. Im doing a cake on thursday and they realy want a whip cream frosting. but im thinking i should only do it as a filling. any ideas?

krazigirl79 Says... 13 Nov 2010 , 10:13am

Sorry it took me so long to respond. As for keeping it from getting too warm- I'm not sure about how to get around that. Many people suggest wearing latex gloves to avoid some of the heat transfer. I only made a small 3 tier cake with it, so there wasn't quite as much detail-work going on to transfer heat.

As far as using it under fondant, I haven't used it under fondant yet- it was only used for my BC frosting cake- I'll do so in the future and let you know! Again- sorry for the delay in replies!!!

sarad09 Says... 15 Apr 2011 , 9:38am

i love this recipe! its the best one ive used! and it workes great under fondant to!

CMartin1974 Says... 19 Apr 2011 , 8:23am

Sorry but what is white white icing color and can I purchase this? Thank you

CMartin1974 Says... 19 Apr 2011 , 8:23am

Where can I purchase this is what I meant to say. TY!

kathiec Says... 2 Jun 2011 , 8:32am

It seems that since Crisco took the transfats out of the shortening Im not having much much luck with buttercream icing..it just isn't the same...anyone else having the same problem?

Mrscoolhands Says... 9 Dec 2011 , 8:31pm

CMartin74... Wiltons make a white to white coloring. Try Micheals. :-)

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