I posted a recipe awhile ago and have made some changes since that have made it even better! This recipe is almost pure white and crusts well.
- 1 cup butter (room temp)
- 1 cup all vegetable shortening
- 8 cups icing sugar
- 1/2 tsp salt
- 4 fluid ounces of International Delight Coffee Creamer
- 2 fluid ounces unwhipped whipping cream
1. Cream shortening and butter until fluffy. Add confectionerâs sugar and continue creaming until well blended.
2. Add salt and cream mixture blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.
Oh my word! I looove this recipe! Thank you so much!
Tried it today for the first time....D E L I C I O U S!!! Thanks so much for sharing...
Your welcome ladies so glad you enjoyed it!
doing a birthday cake, wish me luck!!! thank you luvbuttercream for reposting!!
Good luck bug048 and no problem!
I am sorry to sound blonde, but what is whipping cream...is it fresh cream that you have in the fridge section of the supermarket????
An sort of thicker cream would work it helps make the frosting extra creamy and smooth.
Sorry I meant 'any'
I made a batch today for a baby shower, had so many comments. Thank you so much for sharing your recipe, this is defiantly a keeper!!!!
This was awesome and so easy to make!!! Thank you for sharing! I used this on top of a chocolate cupcake and had several people tell me it was the best they had ever had! Using again today for a birthday cake!!
I am new to this site.. first day :) Can i use this icing under rolled fondant? I am teaching myself the wonders of rolled fondant and molded creations... i have a real hard time covering the cakes with the fondant, but i am sure it will come in time, with practice. My biggest problem right now is finding an icing that i like to eat. I have made 2 cakes covered with fondant and 1 cake covered only with the butter cream icing, that one i kept for our family to eat .... i hated it .. the icing was so sweet YUK .. now i feel bad about sharing the first 2 cakes, thinking in my head that the cake is ruined from the so sweet icing. Any help would be fantastic. I have a fair amount of patience so trying numerous icings and techniques for fondants is fine. Thanks anyone who can help :)
dragonflycakelady: This recipe would do just great under fondant. I also dislike overly sweet frosting that is why I came up with this one. Hope you enjoy!
Thank you Mel32 and JS605 for the wonderful comments and I am so glad you both enjoyed it!
I'm assuming the Coffee creamer is French Vanilla flavor? Depending on cake flavor, any flavored creamer would probably work. Ever try using another flavor creamer? thanks
LeeBD: I personally haven't used another kind but I assume it would work just great. I just think vanilla is so versatile so I use it often. I also just noticed that I did not specify that the creamer was in fact fr. vanilla. But it can be substituted for any kind.
luvbuttercream, I am planning to use your wonderful recipe for a birthday cake. I have tried so many recipes and they haven't brought me much luck. Therefore I have decided to give this one a try. Now my only question is can i add food coloring to it without changing the taste? I need to ice two separate cakes one will be royal blue the other lime green. Please let me know what you think. THANK YOU!
YUM! Just made this!
lisa: I use gel coloring all the time and have found the taste doesn't change much maybe just slightly but barely noticeable.
Thank you jagvipers
does this buttercream crust?
fostergirl77: Yes it does crust. Enjoy :)
what is international delight coffee creamer?? is that like coffee mate??
naughtyeyes_00: It is a flavoured liquid coffee creamer. Coffee mate is powder.
If I wanted to use all butter could I add some Meringue powder to help it crust? I love the thought of this recipe, I just dislike Crisco :/ Thanks for the help!
i love the taste of this buttercreme its amazing....thank u very much for sharing but i need your help.....the buttercreme starts off great but then gets really lumpy when i add the whipping cream and the french vanilla....pls help me resolve this because i love it
I am trying out my first 3 tiered cake. I'm using a 12" 10" and 8" pan. Hope it works out ok. But was wondering if this would go well with a plain white cake and if the vanilla is overpowering? The customer is wanting ivory buttercream. Any advice on that?
Vaniti you may just need to beat alittle longer!
Made it again today (my go to bc) but I use all butter. This time I made it chocolate and I think I should have used a chocolate flavored creamer but other then that yum!
aculver524: I am not too sure about meringue powder as I have never used it before so unfortunately I cannot help you htere but I hope you can figure something out :)
vaniti716: I have never had any problems with lumps my only suggestion is maybe letting your whipping cream and creamer come to room temp first and I beat the heck out of the icing for awhile and it is always silky smooth. HTH :)
ScrumdidlyCakes: The vanilla goes well with a white cake and I find the vanilla to be just right not to strong at all but if you want to be on the safe side try using less creamer and more whipping cream. As for ivory I would just add a bit of ivory coloring.
Jae: Thank you I am glad you enjoyed it I have yet to do it in chocolate but I am thrilled it worked for you!!
Sounds wonderfully yummy.... i'm going to use this in a fondant cake and was wondering if you have to refridgerate this cake because of the creamer?
I don't but I am sure there would be different opinions on that. Coffee creamer itself is non dairy and will not go bad well almost ever. But the whipping cream might after an extended period of time.
OMG!!! This is the best buttercream I've ever tried so far! Thanks for sharing! The kids love it! The adults too! Everybody who tasted my cake and cupcakes were just floored! Thanks for sharing!
Thank you fostergirl77 I am so glad that it turned out for you!!
May i ask...what the longest period of time is that you have let a cake at room temperature?
Depending on the cake and the filling but if its just cake and buttercream then I have let them sit for about 24 hours maybe a bit more. I don't know if this is typical or not.
question? what is icing sugar?
Some people refer to it as powdered sugar or 10X sugar. It is an extremely fine sugar.
hi i'm in autralia and was wondering what International Delight Coffee Creamer would be over here.
Hi Luvbuttercream, I new to the making it from scratch game. Can you please tell me what I would need to add to give it some chocolate flavor. Thank You.
Aussie_angell: I am unsure what the equivalent would be over there but any flavored liquid coffee creamer would work I am sure.
Renee: You can add a few TBSP of cocoa just play with it to see how much. I know other people add melted and cooled chocolate as well to buttercream for a ricjer flavor but I hvae yet to try it.
Hi luvbuttercream, i tried your recipe today, my first time making homemade buttercream.. It taste awesome!!!!! but a few questions, i can pick the bowl up and pour it into another container, so it not thick at all. i added everything you said to the T. so what do you think i did wrong? or what do you think i could do to thicken it without changing the flavor? or am i supposed to let it sit in the refrigerator before using it? I am new to all this :) thanks for the recipe and your help :)
I made this yesterday & again today. It came out PERFECT each time. I will dump any other buttercream recipe that I ever had. This is the asolute best. I love the consistency & the fact that it isnt too sweet. To "Raini"...I'm not sure why yours was "pourable". I would only suggest that you make sure you are using a measuring glass when measuring out your liquids. Make sure that you are using the ounces & not the cups. (???) I hope yo get to enjoy this recipe...it is really good!!! THNX luvbuttercream!!!
It started to thicken up after sitting in the refrigerator for a while ,but would start to melt soon after being out of the refrigerator . To SweetsSpot i used glass when measuring everything except for the whipping cream i had to use one of my babies baby bottles b/c my measuring cups don't measure 2 oz ... so i dont know maybe i should have added more icing sugar? I really hope we can figure it out b/c I LOVE THIS STUFF :)
Raini: The amount of icing sugar is right around 8 cups. So it is maybe possible you did not add enough?? You can always add more till you get the right consistency it won't hurt anything. Also start with only the 6 oz of fluid. I hope you try it again and it works for you I have had no issues at all. Sorry it was a flop.:(
SweetsSpot: I am so glad that you enjoyed the recipe both times. It is the only one I use. I am anxious to try some different flavors as well. :)
lucbuttercream it was not a flop , it thinken up over night.. but i think your right i need to add more icing sugar next time.. but the taste was awesome and we did eat it all lol.. i will deffently be trying it again :) O bye the way even though mine didn't come out a perfect texture this time, my husband still said it was better that his moms, YAY thank you for that lol
Have used this recipe many times-it crusts very well-easy to make-can add any flavor creamer-also used melted chocolate both white and regular chocolate-LOTS of rave reviews from family and friends Thanks so much!!
kinda sweet, added more salt...then very good... thank youll
tried it again ,i put more sugar so texture was perfect but it was alil to sweet ... ill try adding more salt like Virgiepblue ..it still taste great tho
I am glad that you all like it so much as per the sweetness issue if it wasn't used then use salted butter instead of unsalted.
how many days before i put the cake together should i make this buttercream? if i put in the fridge shoiuld i rewhip it?
I'm still new at this but is Icing Sugar the same as Powdered Sugar?
DaniC: Yes it is.
How much do you think that this recipe covers? I am trying to see how much I need to make.
spoazzy1: Sorry I did not get this till now. I would say this recipe covers a 2 layer 8 or 10 inch cake easily. I would double to be safe if you are doing much more.
I'm looking for a buttercream recipe that won't crack when I pick the cake up. Will this one work? It sounds yummy and would really like to try it.
flowersns3: I haven't had any issues with cracking at all I think it may be because I use butter and shortening not just shortening.
Looking forward to trying this... I will let you know how it turns out. I have LOTS of birthdays coming up and looking for a great buttercream frosting to use when I start decorating. I will let you know how it all comes out! Sounds delicious!
I have made several batches of this buttercream and it IS really good...the problem I have is that it doesn't crust because of the butter content. Do you have any suggestions?
The only suggestion I can give is to omit the butter all together or just to change the ratio it will affect the taste somewhat but it will crust better.
Loved this recipe! Will never go back to another buttercream!
Thank you Jessers!! I am glad you like it!
Love this recipe! Saved it to my favorites! :)
Thank you coconooch!
Thank you Meagan so glad you liked it!
I normally halve this recipe and do all butter. I don't have a problem with it crusting - maybe because I live in a dry climate or because I put my cakes/cupcakes in the fridge? If I need to smooth a cake I just put it in there for 5-10 minutes and it's good to go. Anyways - this has become my go-to buttercream and I love it! I usually add a dash of vanilla to it also.
Hi luvbuttercream this recipe sounds fab I can`t wait to try it just a couple of questions for you if you don`t mind? 1. I live in the uk and can`t find flavoured coffee creamer so could i substitute with vanilla extract? 2. Is this suitable to use as a filling for a sponge cake or just as a frosting? Thanks in advance x x : )
Can't wait to try it. How long will it keep? Thank you!
fudgey: I am not sure what the exact ratio would be for vanilla extract I would probably use 6 oz of whipping cream and start with 1 tbsp of extract and add more if you think if it needs it. Also I have used it as a filling and it was great.
mellissa: I have found this recipe keeps quite well and have no issues with leaving it for 24 hours or a bit more.
This recipe is sooooooooooooo good. I used Irish Cream from International Delight and it was AMAZING!!!! I lov this recipe because it is not too sweet but has so much sweet flavor to it. I frosted a pretty large doll cake with five layers of frosting inside as well and it was not overpowering. You were still able to enjoy the taste of the actual cake. I do not like it when it tastes like you are biting into a hunk of frosting instead of a piece of cake. Thank you so much for the recipe!!!!
Your welcome AuntTaTa... I am so glad you enjoyed the recipe I have been wanting to try new flavors as well. :)
can you use all butter or do you have to use the shortening? ive only made butter cream using all butter, so the shortening makes me a little nervous that it will taste weird.
It doesn't taste weird at all but yes you can use all butter but it will be more of an ivory color.
Thank you so much!! This is now my go-to buttercream!
mommytofive2010: Your very welcome!
I used this reciepe this weekend on 2 bday cakes and some cupcakes, It worked great! My husband is very picking when it comes to tastes and he loved it!! Thank you so much!
haleybug9558: I am so glad you and your husband enjoyed the recipe!
Love your buttercream too, its my new favorite!!!
Thank you so much Babs!!
Can you leave this on a cake at room temp? There is dairy in it and I don't want it to spoil. I am looking forward to trying this!
Oh and is this with the 0 trans fat crisco?
Love this recipe. Instead of using the International Delight Coffee Creamer brand I used Bailey's French Vanilla Coffee Creamer. It is very sweet, but I LOVE sugar. My husband said it tasted like cotton candy. It is the winner for my girls birthday cakes that I will be making in May. I am so glad my search for a great tasting butter cream has come to an end. Thank You, Thank You!!!!
Kristiemarie: I have left this cake at room temp for up to 24 hours without any issues I am not sure how much more I would though. And as for the shortening I use a generic all vegetable shortening, or Crisco all vegetable shortening I have never bought 0 trans fat so I am not sure how it would work.
Sassygirl: I am so glad you loved this recipe and so did your husband. I would love to try your version but I don't think we can get Bailey's Creamer here :(. Oh and your welcome :)
Luv,luv, luv this recipe!
Markandritaville: Thank you so much!
Made this for an order I have for today and it is ABSOLUTELY DELICIOUS! The customer wanted the frosting to be extra creamy for the cupcakes, so I used just 1 (2lb.) bag of powdered sugar in each recipe instead of the 8 cups. Also made a batch of orange dreamsicle buttercream w/ this by just adding a few drops of Lor-Ann orange oil and a batch of White Chocolate Mocha Buttercream by substituting White Chocolate Mocha Buttecream flavored Creamer by International Delights for the French Vanilla. Delicious w/ chocolate cake and the Orange Dreamsicle Buttecream was paired with an orange cake. Yum! Thank you so much for this recipe!!
idecor8cakes: I am glad you like the recipe and I love to hear different variations so thank you for posting them!
How is this buttercream for decoration - stars, flowers etc?
luvcakes2011: This frosting is quite stiff so it works quite well for decorations if you want it stiffer just add a bit more icing sugar or a little less cream.
Thanks luvbuttercream, I'll try it out this week.
Is the butter salted or unsalted?
Also, has anyone ever used this recipe with a filling in the center of a layer cake?
I don't have any whipping cream. Can I substitute?
jodi_girl4: I use salted but that just cuts the sweetness down a bit so it is really just personal preference. Also I have used this buttercream with a filling between layers.
navybelle: It may not be as creamy but you can use a heavy cream or just milk it but does change the consistency slightly.(not much)
has anybody tried using wilton white-white w/ this to get it really white? Thanks
Hi, i'm looking for a good buttercream recipe and yours has great reviews! I was just wondering though, when you say that salted butter cuts down the sweetness and that's how you use it, is it still nice and sweet? So the recipe calls for salted butter then right, and that's what makes it awesome? I wonder if all those people that left great reviews used salted or unsalted...hmm, the thought of using salted butter scares me only cuz i use unsalted for everything, but i'll try it, and let you know!
I have used both salted and unsalted the difference is not huge I just find that it cuts back slightly on the sweetness but not too much.
I am going to try this icing and I am really excited about it! I am wondering how long I can make this in advance?
Today I made a single batch, but only had 1/2 cup of butter so used 1/2 cup of Blue Bonnet margarine to make the one cup. Left out the salt due to the salt in the margarine and used amaretto creamer instead of french vanillla.....delish, delish! Thank you again for the recipe :)
This is an awesome recipe. I used heavy whipping cream and it turned out good. Kris 0731 I made the recipe a couple of weeks ago and it is still good. I would just be mindful of the exparation date of the creamer and whipping cream.
Thank you Decorating_Alma, I have a baby shower cake that I need to make for Saturday and I was hoping to have the icing done before that!
I made half a batch yesterday tot try before my daughters 1st birthday. It was delish. I took some to a few friends and they asked what bakery I got them at because they were so good. Thanks for the recipe.
I made this last weekend for my nephews' First Communion cake - it was wonderful! Not overly sweet and the kids and adults all really liked it. Thanks for sharing!
LOVE this recipe!! I used a toffee caramel coffee creamer...sooo good. Thanks for sharing this :)
I made this tonight with the White Chocolate Mocha creamer instead of the french vanilla. My extended family raved about it and was taking spoonfuls of it from the bowl while I was trying to frost the cake. I used it on top of a buttermilk chocolate cake. It was a great pairing!
I really liked this buttercream! It was not TOO sweet like many recipes I have tried, and it was very creamy! I also liked how close to white in color it is. I have a couple questions though........... How will it hold up outside at say 80 degrees for a couple hours?? Can I make it up a few days early, keep in the fridge, and re-whip?? Thanks!!
Just made this and it was VERY good. My previous go-to buttercream was super sweet and had almost a crisco/shortning quality. This one was so smooth. IT is now my NEW go-to buttercream!!! Thanks for the recipe.
This sounds so delish and am dying to try it...problem is here in the uk we dont have the coffee creamer.anyone knows if other extracts work?
I am sure other extracts would work but I am unsure of the proper ratio. I would use the whipping cream to the amount of the two fluids combined and then use the extract to flavor to taste maybe a tbsp or so....
I famous recipe around here contains fresh merigue (8 egg white and 2 cups sugar). It gets too soft in the heat. Am looking for a new recipe. Yours sounds the best. I am going to try it tomorrow on baking day to see how it works. Will let you know. Here in Michigan we get so much humity. Do you know how it works with humity and in 3D sculping?
I have used this several times and it comes out perfect. I like to use different flavored creamers, most favorite has been the white chocolate macadamia, it comes out tasty and not overly sweet. I only had an issue once and it was my fault, I did not make it stiff enough and it was hard to cover with my fondant, but I made it again after that and used a bit more sugar and had not a problem. Its my go-to recipe :)
Oh and I live in SW Florida, lots of heat and humidity, haven't had an outside cake in the summer, but in early February one did perfectly fine!
Thank you spoazzy1 I wasn't too sure how to answer that question we aren't to humid here. It does get quite hot though and I have had no issues.
Your recipe is great! It tastes amazing and the texture is great. I used a high-ratio shortening and was able to smooth it so much easier than when i used crisco. It crusts great and doesn't crack or get that gritty texture that some recipes cause. I'm using it on my sister-in-law's baby shower cake this weekend. Thanks so much for sharing!!
bellacakes: I am so glad you like it!!!
How far in advance can I make it, if it will be stored in a refrigerator?
MrsBsFood: I would say no more than a week. I have taken out and re-whipped icing that was about a week old and it was still good although I prefer using it fresh.
I have a wedding cake on schedule for this week and I will definitely be trying this!
I'm making an anniversary cake and would like it to be VERY white. How white does this frosting turn out and can I add something to it to make it whiter? Thanks! (sounds yummy)
I am going to try this tonight, I want to let you know luvbuttercream, ahead of time you are great at getting back to the questions and comments as I see, you care about people :) good job! Making a devil's food sheet cake and french vanilla cake cross on top, all white and white fondant, then hope to make beautiful red roses with either fondant or icing, and then drape fondant around. I'll let you know how it worked for me, God Bless. :)
rhreeves: I find it quit white IM). Bu tyou can use all shortening to make it more white (which I do not like) Or you can use white icing color.
BornAgainNickumz: I really appreciate your comment I hope your cake turns out great! I look foreword to seeing it on here.
Can anyone tell me how many boxes would match the 8 cups required of powdered sugar? I am using 16 oz boxes which of course is 1 lb. When I break the measurements down it would equal 4 boxes but that seems like too much. This would be based on the idea that each box is two cups as one cup equals 8 oz. I am trying to use the frosting today so if anyone can help that would be great.
A 1 kg bag of icing sugar is about 8 cups and there is 2.2 pounds in 1 kg. So I would say just over 2 boxes should equal 8 cups.
I have looked at most if not all of the entries and i may have missed it but once i frost my cupcakes...can they stay at room temp. until i deliver them the next day? i don't like putting my cakes/cupcakes in the fridge. thanks!!!
I have had no issues with leaving this frosting at room temp. for a day. HTH Enjoy!
I have had this recipe saved for a year and never tried it 'til today. I just love it!! Wish I had tried it sooner. It comes very white, creamy, crusts beautifully, and is not as sweet as reg BC. I usually experiment with new recipes when I have a family cake to make. It's my hubby's bday so I thought I would finally try this. I used it on cupcakes, swirl roses and another funky kind of design. Very happy...don't think I'll go back to my usual BC recipe. Thanks!
Thank you LEEBD what an amazing compliment I am so glad you like it!
Made this today to go with snickerdoodle cupcakes that I found here on CC and they were amazingly good! My husband ate 3 and wanted another :) Thanks so much for this recipe..I know it will be used frequently.
Hello! Your recipe sounds delicious! Do you know if it holds color well, or does it turn out too pastel? I am doing a John Deere theme for my son's 2nd birthday on Sunday, and need a brighter golden-yellow, green and darker gray. Thanks!!!
Thank you nina I am so glad you liked it!
pixiemom: I had no issues with this frosting and taking on color. I used this recipe to make the Elmo cupcakes here: cakecentral.com/gallery/1682469. And had no issues getting a deep red. HTH
How many cups of icing does this make? and what do u mean my fluid ounces? does that translate to cups? Also is the whipping cream cool whip?
H there, have tried a few buttercream recipes but they tasted too buttery. Would love to try this one out, as judging by all the reviews it's worth a try. But I'm in Australia, and have never come across shortening. What consistency is it? Is it a powder form? Many American recipes refer to it, is it Crisco? Or is there another brand as I think I may have to order it online. Thanking you in advance :)
Cupcakeboy85: This recipe makes at least 6 cups of buttercream. To be honest I have never checked...lol. And as a comparison there are 8 ounces in 1 cup so this would then be 3/4 of a cup. Cilla17: Shortening is like a butter type consistency and yes it also referred to as Crisco. I however use a non branded form all the time and it is just called vegetable shortening.
I was going to try this recipe, but I don't have any International Coffee Creamer. I have plenty of whipping cream. It is too late and I am too tired to go to the store, AGAIN.
I also can't find icing sugar anywhere. Could I use just whipping cream and powdered sugar?
I ran out of vanilla extract, so I tried someone's suggestion of soaking vanilla beans in alcohol. I used rum because that is what I had. Hopefully it will work in my chocolate cake.
aimlessness: Icing sugar is the same as powdered sugar. And if you aren't going to use coffee creamer then use whipping cream instead and flavor with the vanilla you made. Try adding a bit at a time and flavor to taste. HTH
I need a buttercream recipe that is a true WHITE color and not the off white/yellow that the normal BC is. Do you have a recipe for a true WHITE color BC?
Just tried this recipe as written. Even though I only had no name confec on hand, the frosting still came out amazing. I love the texture, and the taste. Thank u sooooooo much for this recipe.
I am so glad you like it my2princesses!!
Wow! So good! I do not EVER bake with traditional buttercream (unless fondant covered) - I Always use SMBC... wanted to do something less labor intensive and this was perfect! Tastes amazing. Pipes wonderfully on cupcakes. Will definitely be using it again!
I just wanted to say that this has been my go-to buttercream and my family and friends rave about the taste! They love that it isnt overly sweet. It also crusts well but the icing just seems to melt in your mouth. Thankyou for sharing this recipe. Its my fave!!!
I have a question, can you decorate, i.e. make ribbon roses, etc .. with this buttercream? Do you have to add more icing sugar to make it stiffer for the roses? If you could let me know, I'd really appreciate it. Want to make a garden theme and wanted to make a few ribbon roses :)
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