​​​​​​

This is the basic, tried and true frosting that I have used for many years. It has lots of options that I've listed below.  

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​​

About this recipe:

•  Before frosting in tubs came along for bakeries, this was the standard            recipe, although most bakers used all shortening with butter flavoring.

•  You can use butter-flavored shortening.

•  I like to use all butter; it gives a richer flavor, but it must be refrigerated.

 

 

​

​

​

​

Basic Buttercream Frosting

Ingredients

•  ½ cup vegetable shortening

•  ½ cup butter (or 1 stick)

•  1 tsp vanilla

•  1 lb. confectioners' sugar, sifted

•  2 Tbsp milk or cream (will definitely need to add more)

​

Instructions

1.  Thoroughly cream butter and shortening.  Add vanilla.   Gradually add sugar, one cup at a time, beating well after each addition.  Scrape the sides and bottom of the bowl often.  Icing will appear dry after adding all the sugar.  Add milk and beat at medium speed until light and fluffy.  You WILL need to add more milk, up to 2 tablespoons.  I let it beat for a little bit each time after adding milk.  To be honest, I usually turn the mixer to a higher speed because I  like mine frosting really light and fluffy, unless I'm using it for decorating.

 

2.  Keep icing covered with a damp cloth while using or refrigerate in an airtight container.  Can be stored up to two weeks.  Beat again before using.  Makes about 3 cups, enough for our Yellow Butter Layer Cake.

​​

Options

•  Substitute all shortening, clear vanilla and 1 tsp butter flavoring for                white icing. 

•  Or you can just use the "butter shortening" with vanilla for regular icing.

•  Two sticks of butter can also be used; beat it until light in color and fluffy        before adding sugar.

•  Use almond flavoring (I use Disaronno Amaretto liqueur) instead of vanilla.

•  Coffee liqueur (like Kahlua) makes a good flavoring for our Basic                  Chocolate Frosting. (recipe below)

•  Another alternative is liqueurs or extracts, like orange, lemon or cherry.

•  Add 1 or 2 drops (not too much) of peppermint oil.

​

Tips

•  It is really important to sift the confectioner' sugar, makes for a better

    all-round frosting.

•  Some liqueur comes in mini bottles; may have better flavor and might be        cheaper than the extracts.

•  If you want to make your own vanilla, check out our recipe here.​​​​