Cake Central › Recipes › Extra Special Buttercream Icing Recipe

Extra Special Buttercream Icing Recipe

I got this recipe from another website from Donna. The only thing I would add to her introduction, is that this is a very "light" (not heavy) and not sickingly sweet frosting. It reminds me of silk and is very easy to use. I have added other things to it to change the flavor (i.e. cocoa for chocolate frosting, cream cheese for cream cheese frosting). This is the best buttercream icing I have ever tasted. I used it for my daughter's wedding cake. I made a double batch, which was enough to ice, border, and pipe small decorations on the sides of the cake for a 14" x 10" x 6" tiered cake. I think the whipping cream is the secret to making this icing special.

Extra Special Buttercream Icing Recipe


  • 1 cup butter 1 cup vegetable shortening 2 lbs powdered sugar (8 cups) 1/2 teaspoon salt 1 tablespoon meringue powder (optional) 1 teaspoon clear vanilla 1 teaspoon almond extract 1/2-1 teaspoon clear butter flavoring 4-6 ounces whipping cream Wilton?s White White cake color (for very white; no ivory color) For other flavors, may add cocoa for chocolate frosting and softened cream cheese for cream cheese frosting.


  1. Cream butter and shortening until fluffy.
  2. Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
  3. Add salt, flavorings and enough whipping cream to make the consistency you need.
  4. Beat at medium speed until icing is fluffy.
  5. You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
  6. The meringue powder gives the icing a light crust, but it remains soft underneath.
  7. This is a good icing for beginners, practice or "informal" cakes.
  8. Changes for a wedding cake
  9. add 1/2 tsp. extra meringue powder (for a stronger foundation to decorate on), more flavoring, 1/2 tsp. extra of each
  10. If very white icing is desired, use Wilton's White White Icing Dye, it "bleaches" out the ivory color.

Comments (153)

Can you tell me how much cocoa you would add to make the chocolate icing?
Hey! Thankyou for the post, I just made a batch and i'm very excited, it colors really nice =] How long will it keep do you suppose? I have it in the fridge, and i can't use it until friday, so about 2-3 days you think?
Does this crust? Thanks!
this is the only buttercream I use- it does crust lightly but the flavor is out of this world
I used this recipe for a baby shower cake I did on Nov. 14 and it was awesome!!!!!!!! Everyone kept saying how great it was!! I have tried many recipes and this is the best. It will be my standard from now on!!! Thank-you Thank-you!!!!!
What are the measurements for the cocoa and cream cheese versions?
Can you substitute cool whip for the whipping cream?
This is my families new favorite icing! Thanks for sharing. Did anyone ever figure out how much cocoa to add for chocolate icing?
I can't wait to try this but I would also like to know how much cocoa and how much cream cheese if making 2 different flavors? Thanks for sharing! lisa Levine
does this need to be refrigerated?
Do you whip the cream before putting it in?
I'm sorry for not answering questions; thi is the first time I've been able to access the comments. Cream cheese - would add at least 1 (8 oz) softened cream cheese. Cocoa - depends on how "chocolatey" you want it; anywhere from 1/4 c to 1 c of baking cocoa. This lasts easily 2-3 days in the refrig; I've used it even a week later without any problems. It also freezes well. mfortune - I've never substituted Cool Whip, but if you do, will you let me know how it turned out? I do not whip the whipping cream - just add it in. This does NOT need to be refrigerated. I've done cakes several days ahead withouut anyone getting sick. The amount of sugar keeps it from spoiling. There are posts talking about this. I hope everyone gets their questions answered. Sorry it took so long to get to you!
Thanks for the update!!
If you freeze, do you let it come to room temp then re-whip or does it come out ready to use? Do you use this instead of SMBC?
I used half and half instead of whipping cream, and it turned out well.
I do let it come to room temp and do re-whip it. I tried SMBC but I didn't care for it. Good Luck!
Best buttercream ever!! The almond and butter extracts make a delish flavor combo!
Thanks so much for this recipe. I have been looking for months for a good buttercream that would stand well on it's own. This is a keeper in my book!
Hodi and clm425, I'm so happy this recipe is working for you! :)
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