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.


    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... 6 Aug 2010 , 5:22am

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... 6 Aug 2010 , 5:30am

WandaMay - a stick of butter is 1/2 Cup

Westheimer Says... 6 Aug 2010 , 5:33am

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... 6 Aug 2010 , 6:14am

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... 6 Aug 2010 , 6:15am

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

cakeapprentice1923 Says... 6 Aug 2010 , 8:26am

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

Stitian650 Says... 8 Aug 2010 , 2:14pm

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... 9 Aug 2010 , 8:03am

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... 3 Sep 2010 , 2:50pm

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... 5 Sep 2010 , 4:43am

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... 29 Sep 2010 , 10:02am

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

cakeapprentice1923 Says... 24 Oct 2010 , 11:53am

yes, warm water

cakeapprentice1923 Says... 24 Oct 2010 , 11:54am

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

Venziballs Says... 14 Dec 2010 , 6:51pm

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... 2 Feb 2011 , 3:17pm

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... 7 Aug 2011 , 2:15pm

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?

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