This is a very simple and easy way to make stiff buttercream. and if you need to thin it out but the amount in a seperate bowl and add little drops of warm water till you get your desired consistansy


  • 2 sticks butter(softened), 1 cup shortening, 1 tsp clear vanilla, 2lb bag powdered sugar, and milk.


  1. Cream margarine, shortening, and vanilla together. Add powdered sugar 1/4 bag at a time adding a couple Tbsp of milk as you go.


WandaMay Says... 2010-08-06 05:22:25

I realy enjoy learning new recipes, although couls someone please tell me how large ( cup size, ) is a stick of butter???? Thank you.

sherilou Says... 2010-08-06 05:30:01

WandaMay - a stick of butter is 1/2 Cup

Westheimer Says... 2010-08-06 05:33:04

I don't know about cup size (measurement by volume), but if you have a scale you could always measure it by weight. One stick of butter = 1/4 pound = 4 ounces = 115 grams.

roxsbury02 Says... 2010-08-06 06:14:07

Yes, WandaMay a half cup of butter is one stick. I make a variation of this.....I use margerine instead of butter, 2 teaspoons of clear vanilla, and the 2lb bag of powdered sugar + 1/2 cup as the bag only contains 7 1/2 cups. This recipe along with variations of it are in the wilton yearbooks.

roxsbury02 Says... 2010-08-06 06:15:43

I didn't mention that I use the same amount of crisco 1... cup

cakeapprentice1923 Says... 2010-08-06 08:26:08

this isnt a wilton recipe.....but its similer to a wilton frosting

Stitian650 Says... 2010-08-08 14:14:14

Is it the shortening that makes it stiff? I love the taste of buttercream frosting but I am always having difficulty decorating with it because I live in a VERY hot and humid climate and it softens very quickly. The above recipe is the same as what I normally use but I have never added shortening and was wondering if that may solve the problem. Also does it tend to alter the taste any?

justnikki Says... 2010-08-09 08:03:57

Shortening will stand up to higher temperatures better than butter - if you are worried about altering the flavor, you can always add some butter flavor. I always use half butter and half shortening to reduce the greasy feeling straight shortening can leave in your mouth.

Renee1971 Says... 2010-09-03 14:50:23

I cannot use shortening due to it containing soy. My child and I are allergic to soy. In the past, if a recipe called for shortening I used straight lard. The taste is fine. But I have not tried it in frosting. I have to make a cake tonight and am wondering if anyone has used lard in their frosting recipes.

Roni122 Says... 2010-09-05 04:43:05

I am guessing that you have to refrigerate due to butter and milk? I usually use Wilton recipe due to not needing refrigeration. I liked the comment you made about the "greasy feeling in mouth" and would like to try this instead - would it be safe out of the fridge? and for how long?

missoli Says... 2010-09-29 10:02:15

Can I substitute water for the milk so I don't have to worry about it spoiling???

cakeapprentice1923 Says... 2010-10-24 11:53:19

yes, warm water

cakeapprentice1923 Says... 2010-10-24 11:54:09

but frostng goes bad in the fridge after 2 weeks, it goes bad in the freezer after 2 monthes

Venziballs Says... 2010-12-14 18:51:57

I use this exact recipe minus the milk. although I think it tastes more like a bakery frosting than a buttercream. I've never had a problem leaving cakes out at room temp although like I said, I don't add the milk.

mmich Says... 2011-02-02 15:17:25

This is the old Wilton buttercream recipe. It's not the one they publish anymore, but if anyone has any of the old books/recipe cards this is *exactly* what is printed, except Wilton had you add the milk completely at the end.

Angie0207 Says... 2011-08-07 14:15:33

what about meringue powder? Do you put that in the frosting for decorating purposes say for instance preparing a cake to be covered by fondant or basic decorating when you want a crust?

Login To Leave A Comment