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Butter Cream Frosting Recipe

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This recipe for Butter Cream Frosting is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 C of softened butter
1 C of vegetable shortening
2 lbs. of confectionery sugar
1 Tbs of hot water
2 tsps of vanilla extract

Start off by mixing the soft butter and shortening together till nice and creamy on medium speed.
Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening
Once you have added all the sugar to the mix, add in the hot water and the vanilla.
Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.
Alternative flavors: You can switch up the flavor by using a different flavored extract like almond extract or
peppermint extract instead of the vanilla extract.
The buttercream can be stored at room temperature for up to three days in an air tight container or in the
refrigerator for up to two weeks.
When you bring it out of the refrigerator let it sit at room temperature for two hours. Then re-whip it for ten
minutes to bring it back to life.
The frosting may also be frozen.

This recipe should be sufficient to frost one standard cake, but may require more if you choose to decorate with frosting tips. It may be divided up and used as several different colors by adding a small amount of food coloring to each section. (I dip a toothpick into the food coloring and then dip it into the small bowl with the white frosting to change colors.) If you choose to do this, be careful to leave enough original colored frosting to cover the cake fully before adding any other decorative designs.




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