Buttercream Frosting

This is a very easy, very tasty buttercream. I have a video posted on youtube.com showing how I make it, just do a search for seriouscakes

:)

Buttercream Frosting

Ingredients

  • 22 tbs salted butter, softened (about 3 sticks)
  • 2/3 c. Crisco shortening
  • 5-8 tbs heavy cream
  • 2 tsp clear vanilla
  • 2 lbs powdered sugar (about 8 cups)
  • 1-3 tbs corn syrup

Instructions

  1. Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency.

Comments (19)

on

I have always wanted to make buttercream frosting, so I found this recipe and tried it this past weekend for my daughters 6th birthday. Everyone loved it!!! It was easy to make and a HUGE hit. Thanks for posting this!

on

I love this buttercream. It tastes delicious and I've had numerous people tell me they don't usually eat the frosting - except this one! I had never used shortening before but if you are making a sheet cake or need some , what I call flexibility, to your frosting, this recipe is it! The best ever!

on

I absolutley love this recipe. However i was wondering if the corn syrup would make it thicker? It was difficult to decorate with. I am new to all this so i wasnt sure if i should just add more powdered sugar or more syrup also?

on

Sounds like a great recipe, I will be trying it out tonight for some cupcakes, I'm just wondering if I can freeze the leftover and if so for how long?

on

Hello, me again! Ok, so I just made the icing and it tastes great, but I have a problem....it's a tiny bit bumpy...does that mean my butter wasn't soft enough? Forgive my ignorance but I too am a bit of a newbie at this. Also I watched the you tube clip of how to do this and noticed your corn syrup was like a translucent white, mine is golden brown....am I using the wrong thing or does it come in a clear version which I haven't discovered yet? Hope I didn't mess up too bad!!! At least it tastes awesome!!!

on

Megan- Corn syrup will only thin it down more, if you try it again use less liquid until you see what your consistency is.

Sugarmommy-You can definitely freeze the leftovers without any problems. I've had mine turn out bumpy a few times, it's usually the butter not mixing completely with the shortening. In these cases I'll just mix it a bit long to see if I can get the bumps out. And the corn syrup should be clear white, is what you have golden syrup? It's really not a must for this recipe, I only add it if I plan on making strings. Back when I first started making this recipe I added it every time but eventually stopped and just used cream to thin it down.

on

I, too, would like to know the yield of this recipe. I have a wedding cake next week and I know that I need 18-20 cups of BC total.

on

Is this good and sturdy between layers and under fondant? I just made it, and it tastes really good, but it is really creamy. Wondering how sturdy it will be?


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