Buttercream Frosting

This has been my go-to frosting recipe for a while now. I don’t even recall how I discovered it but once I tried it I was sold. I’ve tested so many buttercreams in the past and so many times have failed, I feel bad for my family for having to be my guinea pigs. Many a times the recipe will call for powdered sugar, butter, milk, and vanilla extract. What does that leave me with? An extremely thin icing that won’t adhere to the cake. So I would have to add more powdered sugar to thicken the frosting and that left me with a tooth-achingly sweet icing. The shortening gives the frosting a really light texture that just melts in your mouth. It is a fluffy and not overwhelmingly sweet buttercream that can be easily adapted to any flavor. Give it a try, it frosts beautifully and pipes effortlessly!

Buttercream Frosting

Yields: about 4 cups


  • 1 pound powdered sugar
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 sticks unsalted butter, room temperature, cut into 1/2 inch slices
  • 1/2 cup shortening


  1. Using the whisk attachment on stand mixer, combine the powdered sugar, salt, vanilla, and milk at low speed until smooth.
  2. Add butter, one slice at a time, until fully incorporated.

    Frosting after butter is added.

  3. Add shortening and whip at highest speed for 10-12 minutes. The volume will increase by 50%.

    Buttercream after it has doubled in volume



3 thoughts on “Buttercream Frosting

  1. Pingback: Purple Ombré Cake | Victoria's Sweets & Eats

  2. Pingback: Blue (Raspberry) Meth Cupcakes | Victoria's Sweets & Eats

  3. Pingback: Champagne Ombré Cake | Victoria's Sweets & Eats

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