Buttercream Icing
Servings
Prep Time
Cook Time
Ready In
"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."
Ingredients
Nutritional
- 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.
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