The Perfect Buttercream Icing Recipe and Cupcake Tip

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My family is absolutely addicted to frosting! There is even one sister (I won’t name names, but her name does rhyme with Bisten- ha ha! I know that is not a word, but what else rhymes with Kristen?) who I save my leftover frosting for and she will eat it straight out of the container! 🙂 I wish she lived closer so that I could share this frosting with her . . . IT IS AMAZING! I use it for all my cupcakes lately and not only does it taste amazing, but it is so easy to pipe with and decorate with. Here you go:

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
4 cups (1 lb) sifted confectioners sugar
2 tablespoons milk
1 tsp vanilla
Food coloring (to get that pink color in the picture, I added 4 drops of red food coloring to my icing)

Cream butter and shortening with electric 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 a medium speed until light and fluffy.

If you need to thin this icing, add a small amount of light corn syrup.

For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. Yields 3 cups.

Serves: 20

The Perfect Buttercream Icing Recipe and Cupcake Tip

The perfect buttercream icing recipe for your next birthday party!

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter or margarine
  • 4 cups (1 lb) sifted confectioners sugar
  • 2 tablespoons milk
  • 1 tsp vanilla
  • Food coloring (to get that pink color in the picture, I added 4 drops of red food coloring to my icing)

Instructions

  1. Cream butter and shortening with electric mixer.
  2. Add vanilla and gradually add sugar, one cup at a time, beating well on medium speed.
  3. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  4. Add milk and beat at a medium speed until light and fluffy.
  5. If you need to thin this icing, add a small amount of light corn syrup.
  6. For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. Yields 3 cups.
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http://www.sixsistersstuff.com/recipe/2011/08/perfect-buttercream-icing-recipe-and/

 Equipment needed for this recipe:

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34 Responses to “The Perfect Buttercream Icing Recipe and Cupcake Tip”

  1. Those look so cute! I actually just made almost the exact same frosting for Callen's blessing on Sunday except for one change, instead of milk use coffee creamer, SO good! Makes it a little whippier and creamier, yummy! Plus it adds a little bit of flavor like using french vanilla coffee creamer, amazing! I used sweet cream on Sunday and it was really good but I didn't notice a huge different taste from any normal frosting you would make :)
  2. Just made this frosting today to go on top of my sweet little Easter basket cupcakes (yay!) I actually only ended up using 3 cups of icing sugar...sand 2 tbsp of milk and the consistency was just perfect! You guys are awesome (and my little 3 yr old son loved helping me put the "eggs" on top! Thanks!
  3. Ok, so I have a stupid question. I have been baking for a long time and have always made buttercream using meringue powder. I hate the way it tastes and have always wanted to try something different, but I don't have the room in my refrigerator to keep a cake if the icing has to be refrigerated. I'm assuming that since this has milk that it will need to be kept cold until right before serving, is that a correct assumption? If so, any suggestions on a meringue powder alternative? I'm trying the cupcakes for my son's birthday this weekend and will probably even try the icing, since it's not a huge cake. Can't wait!!!
    • We have been using this recipe for years and it is fine left on the counter. We have never had a problem. It's fine in the fridge, but not necessary. Hope this helps. If it's really warm in your house, you just add a little more powdered sugar to make the icing just a little thicker. Cyd(mother of the Six Sisters)
  4. Jazzy
    I am 12 years old and I want to start a cupcake business. I wanted to know if it is best to fill the liners 2/3 full or 3/4 full? I like the appearance of both but I think for business purposes the 2/3 full would be easier to decorate and make more profit.

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