My good friend Rosario71 [here on cake central] recently shared this recipe with me. She’s tried a bunch of buttercream frosting recipes and says this is the BEST!

Homemade Buttercream Frosting


  • 1/2 cup – Crisco shortening [lard]
  • 1/2 cup – Butter or Margerine
  • 1 tsp – clear vanilla extract [clear- otherwise the brown tint will show]
  • 4 cups – SIFTED powdered sugar
  • 2 tbsp -milk


    Using a blender: Cream butter and Crisco shortening; Add vanilla; add sugar one cup at a time.

  1. Mix will seem thick / lumpy. Add milk until frosting is fluffy.
  2. That’s it. Enjoy.

    Sweet and has lard. Will not win healthy award.


hobbymommy Says... 12 Sep 2009 , 8:45am

the clear vanilla (Wilton) STILL turns my icing a champagne color. The only way I can get WHITE, is by using the substituting w/the 1/2 tsp. clear butter flvrg.

NJCakeDiva Says... 15 Sep 2009 , 10:41am

Did I read this correctly? Use a blender? I never thought of that

lisab9545 Says... 15 Sep 2009 , 1:31pm

Do you use salted or unsalted butter? Or does it not matter?

angel21 Says... 25 Sep 2009 , 9:23am

This recipe is too hard, because i need one for my cakes, i use one but my cakes, look melting and i dont like it, can you help me on this...thanks

RebeccaAnn Says... 4 Nov 2009 , 3:15pm

Question, Will this cover 2 '8-inch' round cakes?

Crazygyrl75 Says... 23 Apr 2010 , 10:36am

this icing wont really be a true white because of the butter added. if you want a true white try using the shortening in place of the butter. wiltons decorator icing is pure white because it does not contain butter. if you want the butter flavor, i suggest you use a clear butter flavoring such as an extract or oil. i use this recipe when i am sure my cake will be served right away because it does not hold up well for long in certain situations such as heat and humidity. wiltons decorator icing holds up because of the meringue powder used in it. this powder helps bind the icing and it is what causes the icing to crust over. you may want to try adding it to this recipe and see if it helps as far as keeping the icing together and not melting.

lilmommacakebaker Says... 26 Oct 2010 , 8:02pm

this recipe is what i have always used, except i use all shortening and no butter and i always get to listen to how delicious my cakes are! it is a tried and true winner for sure!

Ali1872 Says... 10 Jun 2015 , 2:20pm

Angel 21 if you add some more confectioners sugar it will get thicker and make sure the cake ot totally cooled. Hope this helped.

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