This is the first butter cream recipe that I used when I first started making cakes. All of my customers love it and said it was delicious .This frosting is great because it can be saved up until 2 weeks when in an air tight container in the fridge

Ingredients

  • 1/2 cup solid vegetable shortening
  • 1 stick unsalted butter ,softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners sugar
  • 2 tablespoons milk
  • yield:3 cups

Instructions

    1.cream butter and shortening with eclectic mixer
    2.add Vanilla
    3.Gradually add sugar one cup at a time , beating well at medium speed
    4.scrape sides and bottom of bowl often
    5.when all sugar has been added frosting will appear dry
    6.add milk and beat at medium speed until light and fluffy
    (remember to cover and place in refrigerator )

Comments

sandeeb Says... 21 May 2010 , 3:38pm

Hi cake girl, This is pretty much the same recipe that I have used for 20+ years. Have you tried the Wedding Bouquet flavor from B & B Cake Supplies? It's really good and I also use it in my white cake mixes when I make wedding cakes. You can get the Wedding Bouquet directly from them. Their phone # 985-542-8079.

Pghnana Says... 21 May 2010 , 7:07pm

sandeeb--Do you replace the vanilla in the icing with the Wedding Bouquet? How much do you add to the cake mix?

drydzfski Says... 21 May 2010 , 8:55pm

You can make "Wedding Bouquet" yourself by mixing 1/2 tsp vanilla, 1/2 tsp almond flavor and 1/2 tsp butter flavor. If you are using it for a white icing use the clear versions.

threetiercake Says... 22 May 2010 , 7:56am

Would love to try this recipe as I keep reading about the instability of using a butter only buttercream. I live in the uk and we are not familiar with the term "a stick of butter" Could someone please tell me what the equivalent is in oz please.

dweddings Says... 22 May 2010 , 9:01am

1 stick of butter is equal to 4 oz or 8 tbsp

Katherinej51679 Says... 23 May 2010 , 1:32am

drydzfski- THANK YOU! I have wanted to try wedding bouquet for a long time but when I tried to order it last time, all they had in stock was a 16oz bottle and I didn't want that much to start off with! Thank you so much, I will certainly write that down....

threetiercake Says... 24 May 2010 , 5:54am

dweddings Thankyou for that info, Now I can try it out!

itchypox Says... 24 May 2010 , 10:58am

Hello everyone, has anyone tried King Arthur's Cake Flour for their cakes? I'm trying to find a receipe for a moist cake and I read that all purpose flour has alot of gluten and protein which cause cake receipes to be dense and somewhat dry.

Please help! Yvonne

Gormae Says... 24 May 2010 , 1:40pm

I use this recipe all the time but sometimes use almond extract instead of vanilla or use 1/2 vanilla and 1/2 almond extract. Never have had a complaint about it.

maddie1231 Says... 24 May 2010 , 3:26pm

Thank you for the wedding bouquet recipe. I will try it.

keipee Says... 24 May 2010 , 4:00pm

I use this recipe and it tastes great everyone loves it but I can't get it to crust. Any tips on smoothing this recipe?

ExtremeCakeLover Says... 24 May 2010 , 11:06pm

@keipee - The BC linked is exactly the same as this one except that it adds 1tbsp of meringue powder. I haven't tried it yet but since the recipe calls itself "Crusting Butter Cream" I hope that it would crust. : )

cakecentral.com/recipes/16058/crusting-buttercream-icing-2

liveinafishbowl Says... 10 Jun 2010 , 4:11pm

this is my favorite buttercream recipe ever!!!! it spreads so well and tastes perfect with almond flavoring :D

LeahP83 Says... 17 Jun 2010 , 5:17pm

How well does this BC do under fondant??


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