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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.
why should i gradually add the sugar?
In the instructions we explain to gradually add sugar, one cup at a time, beating well on medium speed.
We recommend this method of adding frosting because it keeps the frosting from crystallizing and doesn’t make it chunky. It just makes it smooth. It also allows you to see how much more powdered sugar you need.
If you add too much, it’s hard to go back and get it to a thinner consistency, but you can always add more. We also recommend scraping the bottom and sides of the bowl, to make sure all the powdered sugar is mixed in nicely, and you won’t have white streaks of powdered sugar when you pipe or frost.
However, if you do add too much powdered sugar, and 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. We recommend giving it a good whip before spreading it on something again, or reusing it after is has sat for a while.
watch how to make another frosting favorite, here:
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Your family will love these marshmallow and frosting covered brownies. Watch how to make them, here:
Looking for more delicious cupcake recipes?Here are a few of our favorite:
Peanut Butter Brownie Buckeye Cupcakes
Strawberry Lemonade Cupcakes
Lemon Cupcakes with Blackberry Buttercream Frosting
Texas Sheet Cake Cupcakes
Banana Split Cupcakes
The Perfect Buttercream Icing Recipe and Cupcake Tip
Ingredients
- ½ cup solid vegetable shortening
- ½ cup butter, or margarine
- 4 cups sifted confectioners sugar, (1 pound)
- 2 Tablespoons milk
- 1 teaspoon vanilla
- food coloring, (to get that pink color in the picture, I added 4 drops of red food coloring to my icing)
Equipment
Instructions
- Cream butter and shortening with electric mixer.
- Add vanilla and 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.
Notes
- We recommend adding the powdered sugar slowly to the frosting because it keeps the frosting from crystallizing and doesn’t make it chunky. It just makes it smooth. It also allows you to see how much more powdered sugar you need.
Nutrition
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Wish I was there to lick all the frosting off the cakes!
OMGOSH! Thanks so much for the shout out! I did a huge re-read of that line and then realized that was my blog you were talking about. That’s so nice of you, I really appreciate it!
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 🙂
I am so glad to know that tip for making pretty, puffy cupcakes! I am making some for my son’s bday next week and will be trying this out!
Can you clarify that tip? Do you put the cupcakes in at 350 and then immediately reduce the temp? Or cook them awhile and then reduce? I’m unclear.
Hi Denise! I wasn’t exactly sure either, but what I did was heat my oven up to 350, put my cupcakes in, then lowered it to 325. So as soon as I put my cupcakes in, the temperature started to lower. I don’t know if it’s right, but it worked for me!
Haha, I loved the rhymes with Bisten joke! He he, I think of Kris every time I have leftover frosting too! She’d always help me finish it off quick at school! 🙂 Thanks for the tip, I am gonna try it!
great tip 🙂 but can you please tell me when to lower the temperature??
great tip 🙂 but can you please tell me when to lower the temperature??
Totally delish!!
It sounds like as soon as you put the cupcakes in you lower the temperature. I wonder if it works with muffins too??
tasted realllly vanilla-ey
I just made the frosting for my daughter’s birthday cake. It was perfect! Just the right consistency, and tasted awesome! Thank you!
aw there are 6 girls in my family too! rock on big families!
Do you have a regular oven or a convection oven? With my convection I automatically lower the temp by 25 degrees. This would have me baking them at 300?
Just a regular oven! We have never worked with a convection oven. Turning it down to 300 degrees seems so low. You may have to experiment a little or go by recipes you have made in the past. We hope it all turns out well for you! 🙂
I make frosting similar to this but adding a few drops of almond extract to it really makes it taste even better!
I?m going to try making cupcakes like this today! Afterall, it IS my half birthday 😉 And this is almost my exact same buttercream recipe but I add 1/8 tsp Orange flavoring and 1/8 tsp Lemon flavoring. It gives it this cooling taste. It?s a must-try at least once!
Sounds delicious! We’ll give it a try. Thanks for sharing! -The Six Sisters
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!
3/4 full is already more than 2/3 full, so what am I missing here?
Just showing you how full to fill your liners. Whether you want your cupcake a raised a little higher or even with the liner. 🙂
I was thinking the same thing!
So, does lowering the temp make a difference?
Lowering the temp and cooking them just a few minutes longer.
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)
Trying the baking method for my daughter’s birthday cupcakes. Thanks for the tip!
Thanks for all your great info, I love this website! Can you tell me, when you bake 3/4 full when do you turn down the oven and for how long do you bake the cupcake at the 325 temp? Thank you.
/Do you but the funfetti in an icing decorating bag? What tip did you use?
I have tried this trick with every cake recipe I have and it has NEVER worked. I end up with flat, overflowing the pan tops on my cupcakes.
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.
We usually fill our cupcake liners 2/3 full. Best of luck on your cupcake business! That is so exciting!!
Kudos to you, Jazzy for being industrious enough already to start a business! Stick with this site for sure. I’m praying for your success.