Best Ever Buttercream Frosting

Print This Recipe Print This Recipe
This frosting reminds me of the kind you get on bakery sheet cakes. It’s delicious, easy to pipe, and easy to spread.

Yum!

Ingredients
1/2 cup butter
1/2 cup butter flavor Crisco
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners’ sugar
1/4 cup milk

Preparation
In a large bowl, cream butter and shortening until light and fluffy. Add salt, vanilla, confectioners’ sugar and milk. Beat well.

Frosting Note:
The first time I made this frosting, I used regular water based food coloring and the colors came out extremely muted. Since then, I’ve used gel color and the colors have looked great.

Recipe from All Recipes.

Comments

24 Responses to “Best Ever Buttercream Frosting”

    meredith on 1 October 16th, 2006 1:23 pm

    instead of using 1/2 crisco and 1/2 butter, can you just use all butter? what does the crisco do- is it to make it healthier?
    thanks!
    meredith…

    Renee on 2 July 28th, 2007 12:29 pm

    Yes – this is the best buttercream frosting ever! It’s just what I’ve been looking for! And your pink and purple cakes are sooo cute!

    Best Buttercream Frosting « live2eat on 3 August 8th, 2007 3:25 am DC on 4 March 17th, 2008 9:25 am

    Can you make this into a chocolate frosting by adding cocoa powder? Or is that just a really dumb idea?

    Hilary on 5 March 17th, 2008 1:10 pm

    DC, I believe you can. In fact, I think I remember people talking about that on All Recipes.

    San Antonio on 6 April 11th, 2008 3:15 pm

    Will the butter and butter flavored Crisco make the frosting look yellowish/ivory when it’s ready? What if I want a white buttercream frosting?

    Jam on 7 June 20th, 2008 6:26 pm

    if you want white buttercream do not use the butter flavored crisco. It will make the icing a yellowish color. If you want white icing, use white crisco only

    Tammy on 8 July 17th, 2008 4:38 am

    I have been told that you can also use clear vanilla extract and clear imitation butter flavoring to add to the whiteness of the cake… have not yet tried that… but have it from good source (:

    LisaMaria on 9 September 14th, 2008 4:34 pm

    I am sorry, but I didn’t think this was the “best ever” frosting at all. I think it has too much sugar in it. I’ve seen other similar recipes that call for less sugar. It overpowers the taste of the butter/crisco. I am not a novice baker either. It just wasn’t my favorite.

    LisaMaria on 10 September 14th, 2008 4:36 pm

    Oh, and to DC…that is not a dumb question at all. You can add cocoa to make it chocolate, but you might want to do a search for it to get the proper measurements. I’ve also seen it with melted chocolate in it.

    V. Rowan on 11 January 15th, 2009 5:08 pm

    Well, I did the recipe to a tee, and once they cooled they were like hard, dense, little hockey bucks. NOT light and fluffy like I had imagined. Hopefully the kids at my daughters school won’t notice how bad they really are. Sorry, the recipe gets a thumbs down from me. Maybe there are just 1 too many eggs.

    V. Rowan on 12 January 15th, 2009 5:09 pm

    Sorry, my last comment was for the cupcakes to go with this frosting. The frosting is perfect!

    Wedding Cupcakes Take 2 « Pamcakes and Eggs on 13 June 2nd, 2010 5:50 pm

    […] tops and did not fall flat after I took them out of the oven. I used this recipe for the cake and this recipe for the butter cream. I filled them with blackberry jam. I tried to fill them with a tiny pastry […]

    karen on 14 October 26th, 2011 1:11 pm

    Crisco is so that it won’t melt in summertime. Have you ever traveled in the heat with buttercream? What a mess. :(

    Siobhan on 15 March 13th, 2012 8:45 pm

    OMG — Crisco is not butter, and using it, instead of butter, makes this frosting, not buttercream… ick…

    buttercream on 16 June 28th, 2012 8:53 am

    dc, my mom owns a cupcake shop so I know alot about them.(??s). with buttercream icing u can pretty much add any flavor to. so the answer to your ??? is YES?!!! ps. it’s not a stupid ???

    Britt on 17 July 18th, 2012 10:34 am

    I made a mint version of this today and it is delicious, however 5 cups of sugar was WAY too many. I used 4 for a good piping consistency.

    Kathie on 18 November 2nd, 2012 10:30 am

    I made this frosting today for my daughters birthday cake but used a cup less of sugar. It is very good.

    Chris on 19 March 7th, 2013 3:14 pm

    @meredith

    If you use all butter and no crisco, your icing will not hold up very well, and will melt easily if you are attempting to pipe it.

    Dianna on 20 March 31st, 2013 3:15 pm

    This frosting is great! I make alot of cakes and it is the best i have ever used… I think 4 cups of sugar is plenty….

    Brooke on 21 May 6th, 2013 4:22 pm

    I am making some brownies for my cousin’s graduation and wanted to know how many cupcakes does this recipe frost?? Thanks so much!! I have to make 50 so trying to see what all I will need.

    Maria on 22 June 20th, 2013 12:35 pm

    This is an awesome recipe…just made it and used lemon extract instead of vanilla. Perfect in every way, thanks for this!!

    Army Camouflage Cupcakes - Fun and Easy to Make on 23 July 23rd, 2013 6:02 am

    […] buttercream frosting […]

    Angela on 24 November 25th, 2013 8:20 am

    What if you used half crisco and half butter crisco instead of half butter half crisco butter??

Leave a comment.





Cooking Light Bloggers' Connection Member Badge