Grammy's buttercream

This recipe is a favorite of most of my customers. It is a decorating buttercream but may need to adjusted to your climate. It definitely has a yellowish c olor so it may alter your color choices. I hope you enjoy it. This amount will cover and decorate a 9″ or 10″layer cake .


  • 4oz. soft butter or margerine
  • 12 oz. Butter flavored shortning
  • 2lb.(32 oz.) 10x powdered sugar
  • 1/4 – 1/3 cup milk, cream or liquid creamer
  • 1 1/2 tsp. salt
  • 1 TBS. pure vanilla


  1. Beat butter and shortning till creamy. Add the sugar. Mix salt with the cream to dissolve and add the vanilla. Add this liquid to the sugar and shortning mixture. Beat until fluffy.

Comments (7)


okay...... question: i took some wilton classes a few years ago and they said never to use the butter flavored shortening because it causes.... well.......... diarrhea. is this not true? dang! i would have been using butter flavored crisco a long time ago!


Butter flavored Crisco absolutely will not give you diarrhea. I use a combination of white and butter flavored Crisco when I just want a cream-colored frosting. It's a lovely, soft color, and tastes great.


On another note, I never use milk or cream in the frosting. Many years ago, a friend said, "When you do, you take a chance on the frosting souring if left at room temperature for more than a couple hours." Frankly, I don't think the taste is any different than it is with water, and you don't need to refrigerate it till serving time. Though I do freeze the layers while baking, I don't recommend refrigerating a cake after it's frosted. To me, a cake served at room temperature tastes fresher.


I have never had a problem with diarrhea using the butter shortning or souring icing,using milk or creamer. Maybe if you live indeep south wih all the 115 degree temp. and no air conditining. Then I think anything could spoil. I never have had a problem. Thankyou for your input.


I always wondered about spoiled frostings with milk or cream and when I decided to look into it I found that there is usually so much sugar content in the frosting recipes that the milk or cream wont go sour. The sugar preserves it :)