Buttercream frosting

This is a good creamy recipe that tastes great too! It is stiff so you can make flowers and decorate cakes with it, but it won’t have enough crisco to get that greasy feeling in your mouth.
If it is to thick to spread (It souldn’t be) you can add a bit of milk, just a little bit, and mix that in, or you could microwave it for just a few seconds! don’t microwave it to long!
Oh! It also takes colors very well, and it is pretty white


  • 1 stick- unsalted butter, room temp.
  • 1 and 2/3 cups- powder sugar
  • about 1/3 (can add more to make it more stiff) cup- crisco
  • 1 teaspoon- vanilla
  • 1/4 teaspoon or to taste- salt

Comments (15)


I have about 3-4 butter cream recipes and I am trying them all out this week for 2 cakes I am making. I think I like this one it seems simple! Thanks


Crisco is a room temperture stable fat not a sweetener or syrup. You would be better off substituting more butter.


been trying to find and icing that you can pipe with and this seems like an easy 1 thanx soo much!! =]