This buttercream recipe is so simple that it never has failed me. You can double and triple the recipe and it will still result in the same smooth crusting buttercream.


  • Simple Buttercream

  • 8 cups of powder sugar

  • 1 cup high ratio shortening or sweetex
  • 1 cup butter unsalted
  • 2 tablespoon clear vanilla
  • 1 tablespoon clear butter extract
  • 1/2 cup of milk

  • **Makes about 6 cups**


    Mix shortening and butter together for 5 minutes on speed 1
    Add powder sugar 1 cup at time, continue mixing on low speed
    Add milk, vanilla and butter flavoring, continue to mix


1Cake-At-ATime Says... 12 Jun 2011 , 10:15am

If you don't have high ratio shortening, Criso works with this recipe too.

ConfectionsCC Says... 12 Jun 2011 , 1:19pm

Why would you add more butter flavor if you are already adding butter??? Seems like it would be WAY too buttery! Please tell how it tastes!

BoLeggs79 Says... 12 Jun 2011 , 6:53pm

sounds wonderful!!!! Love butter flavor

sechrestloans Says... 13 Jun 2011 , 6:57am

this is the recipe I have used for a while now and I add the butter flavor too and it doesnt make it too buttery for some reason, it makes it taste just right... I always get compliments on it not being overly sweet.

MOMONCALL456 Says... 13 Jun 2011 , 7:45am

how many days in advance can i make it does it crust well , i wanted to make my daughter 's birthday cake , but qwanted to use BC instead of all fondant

jackmo Says... 13 Jun 2011 , 9:08pm

yo said you can use crisco too. Crisco is now transfat free. Will that work?

1Cake-At-ATime Says... 14 Jun 2011 , 10:05am

@Confections CC - the butter flavoring just enhances the butter and lessens the "no flavor" you get from the shortening. I am a butter extract abuser! I LOVE butter and love the fact that I can use the butter flavoring to enhance the REAL stuff. :-)

@MOMONCALL456 - I have made this 3 days in advance and just put the buttercream in the fridge. When I needed to use it I would just add a little warm milk or hot creamer and whip little. I have also made this a day prior and sat out without it spoiling. It crust very well, which is why I use it.

@jackmo - you can use crisco too, just mix the butter and crisco on low speed for a little longer. Before I add the PS and milk, I always mix my butter/shortening and flavoring until it looks sour cream like.

I hope my answers have helped everyone!

nl3 Says... 14 Jun 2011 , 8:58pm

This buttercream has to stay in the fridge, therefore if you use this to cover the cake, the cake has to stay in the fridge until delivery. Correct?

alicakes2317 Says... 15 Jun 2011 , 3:00am

does any one know where i can buy crisco or sweetex in australia???

awagner537 Says... 15 Jun 2011 , 5:52am

What is high ratio shortening and where do you find it?

jennhaley Says... 15 Jun 2011 , 7:55am

You can buy high ratio shortening at some wholesale clubs like SAMS/COSTCO or online. This is the recipe I use and I love it, it crusts beautifully. I also have used Crisco and gets the job done. Crisco tends to be just a little grittier so I use 1/2 and 1/2(fattier) instead of milk when I do not use the high ratio shortening.

1Cake-At-ATime Says... 15 Jun 2011 , 10:50am

@Nl3 - I have done both and had ZERO issues. There is enough PS in the icing to prevent spoilage.

harrisonv84 Says... 15 Jun 2011 , 7:12pm

Also they make a butter flavored shortening that is white :) I wonder if I used that if it I could cut back on the additional flavoring?

wpowell4 Says... 15 Jun 2011 , 8:29pm

This is the exact recipe that I use BUT I use straight shortening that you can by from Wal-Mart or any other super store it works just as good as the high ratio shortening and is soooooooo much cheaper and easier to find. It is white in color not like all veg shortening. Hope this helps someone :)

nl3 Says... 15 Jun 2011 , 9:02pm

Thank you 1Cake-At-A-Time. Question for wpowell4 - you mentioned straight shortening, do you mean Wal-Mart's private label Great Value shortening? I suppose I can also try Target brand shortening as well.

astokes2 Says... 21 Jun 2011 , 1:35pm

this doesn't spoil if you leave your cake out at room temperature for a while?

1Cake-At-ATime Says... 24 Jun 2011 , 11:17am

@astokes 2 - nope it won't spoil.

HotBuns Says... 25 Jun 2011 , 7:52am

What is PS?

1Cake-At-ATime Says... 26 Jun 2011 , 3:28am

Powdered Sugar

SharM22 Says... 21 Jul 2011 , 6:26am

I would think using 8 cups of PS that is would be to sweet? I use 6 cups but it melts fast!!

Login To Leave A Comment