This is a recipe that was given to me by my Aunt, who used to own a bakery and has been decorating cakes for years. The icing is very easy to use, and can easily be thickened by adding a bit of powdered sugar to make it easier to mold into shapes and such.
Amount Ingredient 1 Cup Butter 1 Cup Shortening (Crisco US/ Trex UK) 2 Lbs. Powdered/Icing Sugar 1-2 Tbsp Flavour extract
Cream together butter and shortening in a large bowl with hand mixer.
Add sugar one cup at a time until all sugar is mixed well through icing, then add flavouring as desired. If the icing seems too thick or dry, add 1 Tbsp of water at a time until the icing reaches the right consistency.
If chocolate icing is desired, replace the final few Tablespoons of sugar with cocoa powder.
And that’s it! Super simple, easy to remember, and tastes lovely. My husband loves when I use this icing then refrigerate the completed cake overnight. He swears the icing tastes even better and has a great texture after being chilled overnight.
Going to give it a try this weekend. Thanks for sharing...
Thanks for sharing. I'll give it a try :)
im going to try to make this today for my parents anniversary
This WAS super easy to make, held up well (we're having 95 degree temps), and took color and flavor well!! Thanks SOOO much!!
I like using French Vanilla coffee creamer for my liquid and then you don't have to add any flavor!!!
I have the same recipe except adding 2 Tbsp of milk. Or more for a thinner consistency. Very good! Use it all the time!
Wow. The coffee creamer tip is way cool! Definitely gonna try it, as I'm a hazelnut creamer lover. Thanks!
Thank you, Mrs. McAteer. Great recipe. I prefer buttercream with REAL BUTTER, as opposed to the all Crisco "Buttercream" icing that many use. I started decorating by taking Wilton classes and was disappointed to learn that their buttercream reciple isn't really buttercream at all...but Criscocream instead.
I came up with my own, blending butter and shortening, like you do. I also like to add a TBSP of meringue powder, which makes it fluffier. I love your ratios, as the shortening really helps the butter "stand up." Thanks again.
Thank you for sharing!
thank you going to try it on saterday
This reicpe was given to me by a decorator that I worked with. It's the only one she uses and can get it perfectly smooth. I always use it too. I had to use an all Crisco buttercream for a cake I just did and the taste doesn't even compare to this one.
I too use this recipe with added meringue...... everyone seems to really like it !
This is what I use as well but I add a 1/2 tsp of popcorn salt and 2T flavoring and 1/3 cup of heavy cream or milk or whatever liquid you want.
I'm really new at this, but I want to learn. Waiting for Wilton classes to start in Sept. I plan to try this recipe but have a question: instructions specify a hand mixer, could I use my kitchenaid stand mixer and get the same or similar result?
Gottalearnthis: absolutely use your Kitchenaid!
You are now my new best friend. Thank you soooooo much for posting this recipe. I have been using that nasty wilton bc icing because I could not find one that would hold up to the deep southern Alabama summer heat or hold color well. Every time I made the wilton recipe you could always taste the powder sugar grains, it drove me buts because no matter what I did they were still noticeable. Your recipe is a God send for sure. No grainy texture, not to sweet, and amazingly fluffy.
Gottaleamthis: I used my stand mixer and it work just fine.
Just made it......Fabulous!
How much does this recipe make? Enough for a 2 layer filled cake?
Does this butter cream crust?
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