This sweet creamy frosting made the real butter is easy to blend together and holds its shape nicely when used to decorate a special layer cake.

Allrecipes Member


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Prepare and bake cake mix according to package directions for two 9-in. layers. Cool on wire racks.

  • In a mixing bowl, cream the butter and shortening. Beat in sugar, vanilla, salt and enough milk to achieve spreading consistency. Place 1/4 cup frosting each in three small bowls; tint one blue, one yellow and one green. Set aside 2-1/4 cups of remaining frosting for basket weave decoration and shell border. Spread remaining frosting between layers and over top and sides of cake.

  • To decorate, place reserved white frosting in pastry bag. Use medium basket weave tip to decorate sides of cake using basket weave pattern (see diagrams at right). Change to medium star tip to pipe shell border along bottom and top edges of cake.

  • For writing, use medium round tip an blue frosting to pipe desired greeting off-center on top of cake. Use medium round tip top pipe green vines around writing. Switch to medium leaf tip to pipe green leaves along vines. Use small flower tip to pipe yellow and blue flowers along vines. Leftover frosting can be frozen for up to 3 months.


Use of a coupler ring will allow you to easily change pastry tips for different designs.

Nutrition Facts

1110 calories; protein 3.1g; carbohydrates 177.1g; fat 45.4g; cholesterol 51.3mg; sodium 537.5mg. Full Nutrition

Reviews (145)

Rating: 5 stars
This is quick to make. As others have said there is more than enough frosting for a regular 2 tier 9"round cake. The taste is great, and no "crisco" flavor or left over texture in your mouth. Heavy cream can be substituted but all I had was 2% milk and it worked out fine. I also only had salted butter so I used that and left out the 1/8 salt. I did not have a problem with the icing separating or spreading, I am not sure why others had a problem, my house is set at 67degrees. I did add a little more vanilla to taste but otherwise left the recipe as is. I will make this again. 3 1/2 cups = 1pound of sifted powdered sugar. Read More
Rating: 5 stars
I used this recipe (only the frosting directions) for a birthday cake I was making for a friend's surprise party. It had a better flavor than some of the others I had tried and this one held up very well to decorating too. I didn't have unsalted butter so I used salted and ommitted the salt in the recipe. This is a very good recipe and I will definitely be using it again. The only issue I had was when I made a batch as shown, I ended up having a lot left over. I made a 16x16 4-leaf clover cake and an 8-inch round cake, and still had 2 cups of frosting left when I was done, so this is a big batch. Keep that in mind when figuring out how much you really need. Also, I found it was best to have a room temperature of about 70 degrees. I think my house was actually colder at the time as I have a wall unit that just runs in the dining room. I would do the frosting in the kitchen then set it in the dining room for about 20 minutes and it was set pretty good. Read More
Rating: 5 stars
Very easy, uncomplicated and reliable buttercream. I made half the recipe, which very generously frosted 24 cupcakes with some left over. Because I piped the frosting and wanted it stiffer, I didn't use all of the milk (I used half and half) called for - added most of it in, then adjusted until I got the consistency I wanted. You can't go wrong with this one! Read More
Rating: 5 stars
I'd give this one 10 stars if I could. Here's my confession: we are big fans of Costco cakes in my family, particularly their buttercream frosting. It's not fancy, but it's darn good. I've been looking for a "clone" recipe for years...and this is it, only better. This recipe exceeded my expectations in every way. It's easy and inexpensive to make with ingrediants you probably have on hand. The frosting keeps wonderfully in the fridge, so make a full batch. Word of caution: don't skimp on the powdered sugar or it will be too thin. Follow the recipe and then save it to your recipe box! Read More
Rating: 5 stars
I needed to make a butter cream frosting WITHOUT eggs for a baby shower, and I used this. I got rave reviews from all the party attendees! Read More
Rating: 5 stars
This is the best buttercream recipe I have found. I tried many recipes without shortening and could never get the right consistancy or flavor I wanted. You can not taste the shortening in this recipe at all. I used almond extract in mine as well and it was great. I made 3/4 of the recipe and still had to freeze some remaining after doing a crumb layer and decorating a heart shaped cake. It works well with detailing and writing. Will used this one from now on! Read More
Rating: 5 stars
This frosting is taste great. I received many compliments and requests for the recipe. I calculated the recipe for 5 servings and had enough frosting to decorate 24 cupcakes generously and had extra left. Read More
Rating: 5 stars
This frosting is the BOMB!!I got a lot of compliments. Its creamy, flavorful and easy to adj. stiffness for use of decorating. A nice change from the greasy stuff! Read More
Rating: 5 stars
This recipe was just what I needed! It was SUPER easy to make. I, too, was shocked at how much sugar it called for but I used all of it. And I have to admit that I usually HATE making icing due to the huge mess that ensues while measuring out powdered sugar. It was great to just buy bags by the pound and pour them in as it mixed with no measuring mess. Easy to make & perfect for decorating. I had no issues with it being too soft. If any icing sits out too long, it will eventually start to get soft. I just popped it back into the fridge for a few min. as needed. Super sweet - perfect for a kid's birthday cake. I'll definitely be using this again! Read More