Classic Buttercream Frosting

Name: Classic Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Yield: 8-12 serving(s)
Ingredients: 177.44 ml unsalted butter; 59.14 ml shortening; 118.29 ml milk; 1.23 ml salt; 7.39 ml vanilla; 907.18 g confectioners' sugar (powdered sugar)

Community Pick

Submitted by Christine

"A classic frosting used in my family for generations."

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photo by KellyMac6

Ready In:: 10mins
Ingredients:: 6
Serves:: 8

ingredients

177.44 ml unsalted butter
59.14 ml shortening
118.29 ml milk
1.23 ml salt
7.39 ml vanilla
907.18 g confectioners' sugar (powdered sugar)

directions

Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
Beat at low speed until combined.
Gradually add the other pound of sugar.
Stop and scrape sides.
Beat on high until mixture is light and fluffy.
Keep covered with plastic wrap to prevent crusting.
Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.

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Reviews

This has got to be the best buttercream frosting recipe I have ever had or made! The only change I would make is that I found that 1 1/2 lb of powdered sugar was enough to satisfy my sweet tooth. Also, I think that 2 lb would have made my frosting too thick, but it just depends on personal preference. Either way, it's a keeper!

Cooking to Perfecti
This is very good and also pipes well. I used this on a First Holy Communion cake and I had enough to frost a half sheet cake plus color the remaining with food coloring and pipe around the outside and write with. I also only had to use 1 1/2 lbs. of sugar to get the right consistency. Thanks!

Karen=^..^=
extremely rich, but extremely yummy. I decorated my first cake with this frosting. Will definetly be using this recipe and no longer buying the frosting from the stores!!! Thank you...

KarlaOregon
used this for my sons birthday cake. I got many complements. this frosting is truly buttery and very creamy! its a keeper!

momof2tots
Well, I've been looking for the perfect buttercream icing recipe and I must say that... I'll continue looking. This wasn't the best, but it was okay. I had trouble with the getting the consistency just the way I wanted it. I only put 1 pound and 1/2 of the powdered sugar in it as suggested and it was way too runny so I kept adding more until I added 2 pounds (the amount in the recipe) and then it just tasted like powdered sugar, not like "butter cream". Thanks for a good recipe, but it doesn't really suit my tastes.

Lauren Clark

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Tweaks

I found that a mere pound and a half of powdered sugar was still too much. I only used that much, because I was suspicious of the recipe calling for 2 pounds; I was right. Also, I was not happy with the consistency. I added 3 eggs to mine and used heavy cream instead of milk, and the frosting came out too thin and sweet for my liking. I will keep looking.

creammaster