Buttercream Icing

Prep Time
Cook Time
Ready In

Recipe: #3917

January 06, 2012

Categories: Birthday, Sugar

"I have been making this buttercream icing for over 30 years. It is the base for all the different flavored icings that I make for various cakes, cookies, and dessert fillings. Almond buttercream on Pistachio cake is amazingly good. And of course, mocha, coconut, lemon, chocolate and plain vanilla, to name a few, are all very delicious too. It is also a good decorating icing. It is easy to tint with your favorite colors. I only use real unsalted butter and whole milk. Also,If you want to keep the icing very white, use white vanilla and a good quality of butter that is pale in color."

Original recipe yields 12 servings


  • Serving Size: 1 (93.4 g)
  • Calories 342.5
  • Total Fat - 9.3 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0.6 mg
  • Sodium - 4721.6 mg
  • Total Carbohydrate - 66.9 g
  • Dietary Fiber - 0 g
  • Sugars - 66.8 g
  • Protein - 0.2 g
  • Calcium - 9.5 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.

Step 2

Add the powdered sugar, vanilla, and milk. Beat mixture until smooth and creamy; about 2-3 minutes.

Step 3

If icing appears a little too thick, add just a tad more milk; one teaspoon at a time. You do not want it too soft. You want a medium consistency.

Step 4

When icing is light and fluffy, you are ready to ice!

Step 5

Chocolate Buttercream Icing: add 2 Tablespoons of Cocoa powder with the powdered sugar. Almond Buttercream: Omit vanilla and add almond extract. Mocha Buttercream Icing: add 1½ teaspoons of powdered instant coffee with the powdered sugar or add a 1/4 cup strong coffee in place of the milk.

Tips & Variations

No special items needed.

Tags :
Bonnie Baker

Delicious and easy to work with frosting. Loved it on some strawberry cupcakes I made.

review by:
(27 Apr 2018)