This recipe is great it’s creamy and smooth! I combined and experimented with a couple different recipes, but found this one perfect! It’s sweet but not too sweet I’m currently working on a chocolate version, will post it as soon as I have it!


  • 1 cup of butter (I use salted butter, but either will work)
  • 1/2 cup of butter flavored crisco
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla extract
  • 4 cups confectioners sugar


    Blend butter, crisco, vanilla and salt together until a creamy mixture (might not be perfectly smooth, but it will be in the end!) Add confectioners sugar 1/2 cup to 1 cup at a time blending completely in between each addition to ensure smoothness. That’s it!!! You can add more less sugar depending on the thickness and consistency that you prefer! Enjoy :)


astokes2 Says... 21 Jun 2011 , 3:08pm

Also my favorite part about this recipe is that I use store brand confectioners sugar and I think it still tastes amazing!

abbylady32 Says... 21 Jun 2011 , 7:12pm

about how much will this make?

divachef213 Says... 22 Jun 2011 , 10:23am

I'm using this today for a class I'm taking, and I love the flavor, but would omit or decrease the salt next time if I use salted butter. It has a nice consistency, but I have to let you know later how it was on flowers, leaves, etc. Wish me luck!

totallymomma Says... 23 Jun 2011 , 4:48am

If you sift your powdered sugar, you will end up using less sugar and you will also retain the smooth consistency of the icing, especially if you use it to ice just the cake. You can then adjust the amount of sugar needed to stiffen the icing for floral and border work.

margeann Says... 23 Jun 2011 , 12:57pm

I didn't like the yellow color this icing ends up with, as it fights taking on any colors. I would omit the salt. Use the 1 lb. of powdered sugar then sift for a smoother consistency. This is the same recipe Wilton uses for their optional buttercream except they use white shortening. Used 1 tsp. of lemon extract to help fight off the sweetness.

astokes2 Says... 23 Jun 2011 , 4:35pm

I have not had any trouble mixing in colors yet, but yes use white shortening.

margeann Says... 24 Jun 2011 , 10:26pm

Thanks for sharing :-)

MrsBarlow Says... 15 Jul 2011 , 2:18am

Living in the uk could someone tell me what shortening is?

missvittles Says... 19 Jul 2011 , 3:29pm

shortening is a solid oil :)

mamamoo Says... 20 Jul 2011 , 4:49am

I live in uk and use white flora to make a really white buttercream, good for if you want to colour it pastel shades or just want a bright white

Lincor Says... 23 Jul 2011 , 12:47pm

Mrs Barlow - Shortening is block Lard hth

Sara0017 Says... 12 Aug 2011 , 11:31am

I used white shortening and it came out just fine. I thought it was maybe a little too salty, even though I used unsalted butter, but it balances out the sweetness of the MMF that I used with it.

Overall, I loved this recipe and will use it again.

ytaries Says... 24 Aug 2011 , 12:03pm

This recipe tastes great and is easy to make. I usually double the recipe so I don't run out. A doubled recipe will cover 2- 10" rounds decorated with borders, flowers, writing, and then some. I usually have leftovers....Yes, my flowers and borders come very nice and I do not have any problems with colors. I have only made this recipe with white shortening and it still tastes great. Thank you for your recipe!

LaCrue79 Says... 2 Oct 2011 , 4:39pm

I does this icing do well under fondant? I have been having issues with my fondant buldging inbetween my torted layers so I'm searching for a new icing recipe for my dam and base coat. Has anyone used this for stacked fondant cakes and does it hold up well underneath?

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