Buttercream Icing
photo by Shelby Jo
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
3 cups
ingredients
- 1⁄2 cup vegetable shortening
- 1⁄2 cup butter
- 1 teaspoon vanilla extract, clear
- 4 cups confectioners' sugar
- 2 tablespoons milk
directions
- Cream butter and shortening with mixer.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
- Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
- Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.
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Reviews
-
This is the perfect icing recipe! It comes together quickly and easily. Even though I read the directions wrong (oops!) and did my steps out of order, lol it still turned out great. I used it atop of a plain old french vanilla cake made from the box. Thanks so much for posting Lainey! It helped make for a perfect dessert served alongside a scoop (ok, 2 scoops) :) of strawberry ice cream.
-
This was SUPER sweet - either I am turning into my mother or something wasn't quite right about it. I am sure my kids will love it, but I was hoping for something in between on the adult v. kid scale of icing. I added more butter trying to cut the sugar and head towards richness land, but I think the damage had been done. For what it's worth, it was easy.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!