Buttercream Icing Recipe

I make buttercream frosting pretty much exclusively, because it's so easy...and like Bridgett, I've never heard of using shortening.

My recipe calls for 5 T. butter (or margarine), softened, 3 c. powdered sugar, a few T. of milk or enough to get the consistency you want, and flavor to taste. If you want vanilla buttercream, use vanilla. If you want orange, use orange extract, etc. I make all sorts of flavors. Sometimes, I go really indulgent and skip ALL the flavors...just sugar and butter. ;) Remember, if you use an extract or vanilla, you'll need less milk. Put your extract in first, and THEN add the milk.

This frosting will get a bit crisp when left out, but it certainly doesn't taste old. If you want firmer frosting, use less liquid.

(Whoops, neglected to add how to actually make the frosting. Cream the butter and sugar, add the liquid and continue to mix until smooth.)

ETA: I'm sure this is one of those things where there are 100 different ways to make it, but I want to assure you that 5 T. is absolutely enough, and this recipe comes from my tried and true Betty Crocker cookbook that I have had forever. It's the only book I use, on the rare occasion that I need to look something up, because it's a great teaching cookbook. Also, it's absolutely not necessary to beat your frosting for 10 minutes...that's probably why it looked curdled. You're basically trying to turn the cream into curds and whey. You just mix it until it's smooth...if you have creamed your butter and sugar properly, no issues.

How funny (I mean no disrespect.) The reason I say this is I always use the Cake Mix Doctor's buttercream recipes with no shortening and love them, but just found and pinned one that calls for butter and shortening and was planning to try it out soon.

My suggestion is to add a tad more powdered/confectioner's sugar or a bit less milk to get the effect you want, it should give you the results you want. I also use unsalted butter.

http://www.tastebook.com/recipes/1628230-Buttercream-Fros... - Basic buttercream

http://www.koshereye.com/desserts/746-chocolate-buttercre... - Chocolate buttercream

http://www.food.com/recipe/cinnamon-buttercream-frosting-... - Cinnamon buttercream

I have always used the Wilton Buttercream recipe, and since my husband doesn't believe in Shortening, that whole hydrogenated thing. ...
Anyway, you can use all butter instead of butter/shortening like the recipe calls for, but you still HAVE to use the vanilla or it doesn't taste good.

It will set up, but not taste old as long as you refrigerate it. I also do this because butter is not hard at room temp and it has milk so I don't want it to sour. A few days out is fine, but after that I like to put it away.

Here is the recipe I use:

1/2 cup solid vegetable shortening (just eliminate this and double butter)
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract (I use regular brown stuff)
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

This will make "stiff" frosting for flower, etc. If you want to spread it then add a little more milk 2 or 3 tablespoons until it is thin enough to spread like you want. Food color will also thin it unless you use gel color.

I hope that helps! I love this recipe and have been using it for probably 25 years.

Funny, I have never seen a buttercream recipe that called for shortening.

I love Swiss meringue buttercream. This is my favorite recipe:

http://eat.at/swap/forum1/151683_REC_Cooks_Illustrated_Cr...

My buttercream doesn't use shortening either. The shortening/powder sugar method is for cheap frosting they teach you in cake decorating classes because the goal is for cake decorating not flavor (at least it's the only time I've seen it used).

Confectioner's sugar recipes will make it stiff but have a tendency to taste old.

Sugar that you boil in water to make a syrup will have a more fluffy, soft but highly volatile texture (ie, don't make it in the summer). This is usually for cake frosting.

"So hard it taste old" frosting is usually icing used to construct gingerbread houses since it's made to be really stick and sticky.

If it's for cookies, I suggest using a bit of milk, vanilla and powder sugar for the icing. I will also replace the milk with fresh orange juice when I want a tangy icing.

It's buttercream. I thought it was made with butter.

There are a ton of buttercream recipes online. I'd suggest the standard recipe, which uses primarily butter, vanilla, a dash of salt, and confectioners sugar. If you add milk, it might lighten the consistency. You can experiment with that. (The last recipe I used was around 2 sticks (a cup) butter, 3 cup sugar, a couple teaspoons of vanilla, and a dash of salt. Milk or cream to change the consistency a bit.) 5 Tbsp butter doesn't sound like nearly enough.

And the part that took me a while to learn was that you beat the buttercream for a really, really long time. Like 10 minutes or more total. If it looks curdled, keep beating. If it's not fluffy, keep beating. If it separates, keep beating.)

Pop the finished product in the fridge for a few minutes to set the frosting.

Swiss or italian meringues (which incorporate egg whites) tend to be slightly less sweet. I really like these.

Half serving of whip cream and half serving of sour cream and coconut dry flakes. Delish!!! Try low fat:)