I have been using this recipe for 32 years. I always get wonderful compliments on the frosting.


  • 1 lb. Crisco shortening
  • 1 lb. butter
  • 3 lb. powdered sugar
  • 3-4 T meringue powder (optional)
  • 1 tsp. clear vanilla
  • 1 tsp. clear butter flavor
  • 1 tsp. almond flavor (optional)
  • 1/2 tsp. salt


    Cream together the Crisco shortening and butter. Add the flavorings and salt; creme well. Add powdered sugar a little at a time and beat until light and fluffy. Depending on the weather conditions (humid/hot), you might want to add an extra one plus cups of powdered sugar and 3- 4 tablespoons of meringue powder. This recipe will frost approximately three cakes (13 x 9). The frosting freezes well for months.
    Add crushed pineapple, raspberry or strawberry preserves to your frosting. I use 1 part frosting to 1 part preserves.


christeena Says... 3 Jun 2010 , 3:46pm

Are you sure it's 1 lb. each of the fats? Seems like a lot of fat in ratio to the amount of PS. My ratio is 1 CUP fat per 1 lb. powdered sugar. Please clarify. Thanks!

steplite Says... 5 Jun 2010 , 11:46pm

no milk or cream?

LuvLyrics Says... 6 Jun 2010 , 7:21pm

Christieena. The Merengue poweder will make it crust, I use a 75 % fat based on the weight of sugar, and my recipe still crusts .. I think you'll be ok .

CTamiLynn Says... 7 Jun 2010 , 7:26am

The ratio of fat to sugar is what causes crusting. Meringue powder doesn't. I never use meringue powder in my buttercream.

sebrina Says... 7 Jun 2010 , 9:25pm

Thank you for sharing. It's always nice to have another recipe to try.

lveatch Says... 12 Jun 2010 , 2:08pm

I'm having trouble with my frosting recipe I've always used. I frost on Fridays and deliver Sat morning. sometime when I frost the next morning my cakes seem to wrinkle. I use the wilton recipe. this doesn't always happen but more in summer months. I had a four teir stacked with black ribbon around each layer and no other dec. which I hate doing with buttercream because every little flaw show. Do you have any helpfull ideas? After I dec. I leave all cakes in cool airconditioned shop over night. They are perfect when I go in at night but the next morning it's like the frosting has schrunk and tends to show wrinkles. Hope this makes sense to other cake dec. Thanks, Linda Designer Cake Shop

lveatch Says... 12 Jun 2010 , 2:23pm

Please notify me by email on the above problem. veatch@hughes.net Thanks, Linda

laboti Says... 13 Jun 2010 , 12:26pm

well my butter cream is 1 cup of butter 1 cup of shortening 4 cups/1 lb of P sugar 1 tbs vanilla 3 tbs whipping cream 1 tsp cream of tartar same process cream butter and shortening, then add vanilla , then in gradually add the sugar and cream of tartar mix well until is well combine and the desire texture! hope it helps!!♥

DreamCakeBaker007 Says... 13 Jun 2010 , 2:13pm

Well, as far as the cakes shrinking, my rule of thumb is, if the cake is just buttercream, refridgerate it, if it is covered in fondant, you don't need to put it in the fridge, you can, but sometimes they I don't. If it's a space issue, leave time the next day to assemble the cake before you go and store it seperated. Buttercream can shift if the cake layers are heavy, sometimes mine do. A sturdy "pound cake' like recipe is good for layered tiers. It helps a lot. Hope that helps!

sweettoothmom1 Says... 17 Jun 2010 , 12:47pm

@lveatch - the little wrinkling happened to me after it crusted, when i used the thin boards. even the slightest bend in the silver/gold boards caused this to happen. the solution was to use the thicker boards/drums on the cakes. HTH

jsfairman Says... 18 Jun 2010 , 8:34pm

what does the cream of tartar do to your icing???

jayniecakes Says... 21 Jun 2010 , 3:42pm

good info thanks everyone for sharing

3mphval Says... 22 Jun 2010 , 4:32pm

I use a buttercream recipe VERY similar to this and get rave reviews, too. I use salted butter so I skip the extra salt. I'm wondering if people are giving this low stars BEFORE they try it? Good stuff SnoopyBird...love it!

mooj Says... 2 Aug 2010 , 3:22am

I have also had a problem with wrinkles occasionally - and I agree with sweettoothmom that it's from the cardboard bending when you move the cakes around. I use three or four layers of cardboard as a base or a drum on a bigger cake and that seems to help. I have an issue with my buttercream (I use this same basic recipe) melting and leaving an oily puddle around the base of the cake. I don't cover my cakes in fondant, only buttercream, but I use all fondant decorations which get ruined in the fridge. So I don't store my cakes in the refrigerator. Anyone else have this same problem??

zilcakes Says... 8 Oct 2010 , 2:47pm

for wrinkles..want the answer...a little vinegar..wont change the taste at ALL!

zilcakes Says... 8 Oct 2010 , 2:48pm

and a tad of corn syrup makes it smooth

Melsstudio Says... 13 Jun 2011 , 10:36am

Now that the Crisco brand is Trans Fat free I have noticed that it is not as stable as the old formula. Did you need to alter your recipe with this change?

stymondcakes Says... 6 Oct 2012 , 6:12pm

Love this recipe. I get nothing but great feedback about it. I tend to put a little less meringue, maybe two Tablespoons, but other than that, it holds very well and people love it.

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