The Perfect Buttercream Icing Recipe and Cupcake Tip

This Perfect Buttercream Icing recipe, is exactly that. It is perfect, every time. It is so easy to make and we put it on all our frosting needs.


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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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Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.

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
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Lemon Cupcakes with Blackberry Buttercream Frosting
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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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  • 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)


  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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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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