Use this recipe to get an ideal buttercream for frosting and borders on cakes, cupcakes, or even cookies.

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
12
Yield:
7 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.

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  • Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

Nutrition Facts

684 calories; protein 0.4g 1% DV; carbohydrates 80.3g 26% DV; fat 41.6g 64% DV; cholesterol 27.2mg 9% DV; sodium 105.3mg 4% DV. Full Nutrition

Reviews (601)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2010
This is close to my own recipe but I've always used all butter. I was never quite happy with the results because the frosting was always a bit too sweet for me. Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick! *UPDATE 1: The whipping cream is a MUST! I forgot to buy whipping cream and used milk instead, big mistake... the frosting wasn't as fluffy and creamy. *UPDATE 2: I wanted a peanut butter frosting for a Reese's chocolate cake I was making, so I added in 1/2 cup creamy peanut butter with the Crisco and butter. Turned out great, with just enough of a peanut butter taste to do the trick. Read More
(1033)

Most helpful critical review

Rating: 3 stars
11/15/2010
I'll be a dissenting voice and say, as written, this frosting is NOT great. Nearly all of the most helpful reviews (all 5-star reviews too) had significant changes made, most importantly incorporating butter. I wanted to make this as written the first time, and while it's not the worst thing I've ever tasted or anything, it's certainly not amazing. The reviews ARE helpful, but the recipe as is is just okay to me. Read More
(80)
742 Ratings
  • 5 star values: 545
  • 4 star values: 121
  • 3 star values: 38
  • 2 star values: 17
  • 1 star values: 21
Rating: 5 stars
05/26/2010
This is close to my own recipe but I've always used all butter. I was never quite happy with the results because the frosting was always a bit too sweet for me. Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick! *UPDATE 1: The whipping cream is a MUST! I forgot to buy whipping cream and used milk instead, big mistake... the frosting wasn't as fluffy and creamy. *UPDATE 2: I wanted a peanut butter frosting for a Reese's chocolate cake I was making, so I added in 1/2 cup creamy peanut butter with the Crisco and butter. Turned out great, with just enough of a peanut butter taste to do the trick. Read More
(1033)
Rating: 5 stars
11/07/2007
Truly an exceptional frosting especially when butter is substituted for half of the shortening. Not too sweet with a fluffy creamy texture. There are infinite possibilites for a variety of flavorings and add-ins. It was a generous amount to fill and frost a 3 layer 9-inch cake. A real keeper and will be used over and over! Read More
(361)
Rating: 5 stars
12/16/2010
Awesome butterceam frosting! I used half butter and half butter flavored shortening. I also used half the amount of cream and as other's have stated, add it until you get the desired consistency. You can definitley play with this one. I added 1/4 cup of real maple syrup for a maple buttercream and used it to frost cupcakes made from "Nutmeg Feather Cake" from this site. Read More
(226)
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Rating: 5 stars
08/08/2003
This was great. I used 1/2 butter and 1/2 crisco and about 6 cups of sugar (and still wasn't too sweet). This frosting has an incredibly smooth spreading consistancy, yet is strong enough to hold a shape if piped as border/edging. It makes a ton, too. I frosted and decorated a 4 layer 8-inch cake and still had about 1-1/2 cups leftover. THIS IS MY NEW FROSTING OF CHOICE!! Read More
(160)
Rating: 5 stars
10/12/2008
Fantastic buttercream frosting I do however use butter in place of shortening to keep from getting the greasy feel you get. Super YUM! Make sure you whip the butter adequately to get it aerated enough before you add the sugar so its super fluffy. Read More
(137)
Rating: 5 stars
08/05/2003
I have been on a search for the ultimate decorator icing and this is it (I've tried dozens)! This icing is wonderful!! I even used it for roses and figure piping (clowns) without a problem. It is much less sweet than many of the buttercreams. Note: I used half Crisco and half butter for the shortening. Read More
(125)
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Rating: 5 stars
09/01/2003
This recipe is similar to the SPECIAL BUTTERCREAM FROSTING RECIPE also submitted by Rick (slightly diff. recipe with cream) - This is a GREAT RECIPE however I STRONGLY recommend using half unsalted butter for half the shortening and only 5 cups sifted powdered sugar (otherwise it would be much too sweet). I also used real vanilla powder (less color than extract). With 6oz heavy cream instead of the milk it becomes a terrificly rich light and fluffy frosting that spreads beautifully. You could beat in slightly more sugar to part of the finished frosting if you want to use it to pipe roses (but don't use that much sugar to cover the whole cake). Read More
(97)
Rating: 5 stars
03/09/2008
Excellent. I made it for a train cake for my son's birthday, it frosted and decorated 2 cake mixes with a little left over. Will definitely make again. I did use half butter, half shortening. I loved another reviewer's tip to beat the shortening/butter on high for 10 minutes before adding sugar. It makes the frosting so light and not greasy. Also, I have used 2% milk instead of the cream with equally delicious results. 3/2/08 Update: This is the standard birthday cake frosting for our family. Everyone who has tried it says it's the best frosting! Read More
(91)
Rating: 5 stars
12/18/2003
This was the recipe I was looking for! I used 1 1/2 C. butter to 1/2 cup shortening and one large bag of confectioners sugar (6 cups). It was perfect for decorating with and never got too soft. Plus it tastes great. I'll always use it when I'm decorating a cake! Read More
(90)
Rating: 3 stars
11/15/2010
I'll be a dissenting voice and say, as written, this frosting is NOT great. Nearly all of the most helpful reviews (all 5-star reviews too) had significant changes made, most importantly incorporating butter. I wanted to make this as written the first time, and while it's not the worst thing I've ever tasted or anything, it's certainly not amazing. The reviews ARE helpful, but the recipe as is is just okay to me. Read More
(80)