Buttercream icing for wedding cakes.

Recipe Summary

Servings:
20
Yield:
5 -6 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.

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Nutrition Facts

370 calories; protein 0.3g 1% DV; carbohydrates 50.3g 16% DV; fat 19.6g 30% DV; cholesterol 24.9mg 8% DV; sodium 68.4mg 3% DV. Full Nutrition
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Reviews (172)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2005
I recently tried the recipe for a wedding cake and it was positively wonderful. I used crisco and as recommended butter. The trick to not having greasy frosting is to whip the crisco and butter for at least 20 mins or until it is light and fluffy. I also added additional vanilla flavor and almond flavor for a richer taste. My recipe was modified to cover a cake that would serve 40 people. I had nothing but continous compliments and serveral request to make more cakes. Thanks Jeannie Read More
(389)

Most helpful critical review

Rating: 1 stars
01/16/2004
I am SO glad I tried this before putting it on a wedding cake. AWFUL! Wouldn't make this tasteless stuff again. Read More
(45)
200 Ratings
  • 5 star values: 141
  • 4 star values: 36
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 8
Rating: 5 stars
02/07/2005
I recently tried the recipe for a wedding cake and it was positively wonderful. I used crisco and as recommended butter. The trick to not having greasy frosting is to whip the crisco and butter for at least 20 mins or until it is light and fluffy. I also added additional vanilla flavor and almond flavor for a richer taste. My recipe was modified to cover a cake that would serve 40 people. I had nothing but continous compliments and serveral request to make more cakes. Thanks Jeannie Read More
(389)
Rating: 5 stars
06/17/2007
I used this (with a few alterations) to ice my parent's 50th wedding anniversary cake. I used salted butter and I also used evap. milk. I went with other suggestions to use less sugar (6 cups was best for our taste). This was so easy to make and it had wonderful buttercream flavor! Had enough to add raspberry glaze to it and made a raspberry buttercream filling for the French Vanilla anniversary cake. Was great for piping decorations and borders also. Highly recommended for those looking for a GREAT buttercream frosting! Read More
(283)
Rating: 4 stars
04/18/2005
I used this icing for my Mom's wedding cake this weekend, and everyone complimented on it. I took other reviewers advice and whipped the butter and shortening for 10 minutes, and it had none of the greasy taste of shortening. Also, if you use the butter flavored Crisco, the frosting will turn out very yellow-unsuitable for a wedding cake. I stopped at 4 cups of sugar for the main icing and then added one cup to the remining frosting for the piping. It tasted great, looked professional, and held up well at an outdoor wedding. If I even find myself doing another wedding cake (heaven forbid), I will use this recipe again. Read More
(201)
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Rating: 5 stars
07/01/2007
I am also a big fan of Rick's Buttercream and use it as "my" frosting but wanted to give this one a try. I was worried when mixing it up that it would be too soft for piping but it was fine. Note that this will yield more of an ivory frosting due to the butter you won't get a pure white frosting. I definitely prefer the flavor of this frosting using butter as opposed to frosting in the Rick's Buttercream. I will use this one when I don't need it to be pure white. Read More
(95)
Rating: 5 stars
11/29/2005
Great frosting! I used about 6 cups of sugar instead of the 8 called for. And I beat the shortening and butter for about 20 minutes before adding the other ingredients. It turned out great. Thanks. Read More
(67)
Rating: 5 stars
10/11/2005
I picked this recipe because it seemed really easy to make and it was my first attempt at buttercream icing. The result was awesome!! Very easy to make and I received so many compliments! I had enough icing to cover a birthday cake and 20 cupcakes. I creamed the butter and shortening for 20 minutes like a previous reviewer suggested. I didn't use all the sugar that the recipe called for because when I got to 6 cups I stopped and did a taste test, perfect for my taste(20 servings). This recipe will be used over and over and over again. Thanks! Read More
(62)
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Rating: 4 stars
09/19/2005
This recipe is very similar to the one i use currently. I add a tsp of popcorn salt (or very fine salt) to take the sweetness off a bit. I also add an additional 4 cups of confesctioners sugar to stiffen it for piping decorations i.e. roses leaves etc. Read More
(59)
Rating: 5 stars
02/22/2006
This was fantastic! It makes a lot.. I halfed the recipe and it covered 24 cupcakes and 1 8inch round and there was still leftovers.. It was out of this world-- I would definately use again Read More
(46)
Rating: 5 stars
06/07/2003
I made this recipe to decorate my son's birthday cake. It was great. It was very easy to make and use. I only made half a recipe and had enough for the whole cake and piping. This recipe held up extremely well. It didn't melt or run. This recipe was also very yummy. I put it on a chocolate cake and it covered it very well and you didn't see the brown. Everyone loved it a big hit that not only looked great but tasted great also. Read More
(46)
Rating: 1 stars
01/16/2004
I am SO glad I tried this before putting it on a wedding cake. AWFUL! Wouldn't make this tasteless stuff again. Read More
(45)
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