<buttercream frosting>

{04.06.09 | print}


  • solid vegetable shortening - 1/2 cup
  • softened butter - 1/2 cup
  • vanilla extract - 1 tsp
  • powdered sugar - 4 cup (1 lb)
  • buttermilk - 2 tbsp


cream together shortening and butter. add vanilla. gradually add sugar while beating on medium speed. scrape down the sides of the bowl often. when all sugar has been mixed in, sugar will appear dry.

add buttermilk and beat on medium until light and fluffy. keep bowl covered with a damp cloth until ready for use. refrigerate in an airtight container for storage (up to 2 weeks). re-whip before using.


for thinner (spreading) consistency icing, continue adding tablespoons of liquid. try milk, buttermilk, water, or corn syrup.

original recipe from [wilton.com]