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READY IN 20 mins

Butter Cream Frosting II

Read Reviews (514)

"This quick and easy buttercream is made with margarine and shortening, just like the in-store bakeries!" — Kris

Ingredients Edit and Save

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Original recipe makes 1 - 9x13 inch cake Change Servings

1/2 cup margarine
1/2 cup shortening
1/8 teaspoon salt

1 1/2 teaspoons vanilla extract
5 cups confectioners' sugar
1/4 cup milk

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Directions

In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners' sugar and milk. Beat well.

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PREP 20 mins
READY IN 20 mins

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This is by far the best frosting I have ever had! I made it with butter and butter flavor Crisco and I used whole milk for a more creamy frosting. I have never had so many compliments and it's so simple to make. It's so versatile that I made a double batch and used part to frost a cake and then we frosted sugar cookies. I do recommend making sure that you are beating it long enough so as to eliminate lumps of any kind and if your powdered sugar is lumpy, I would sift it before adding to the mixture. All and all- a most excellent recipe!

—Kara

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Most Helpful Critical Review

Jun 26, 2003

I know that a lot of reviews wrote that this tasted just like the kind they use in the stores. Somehow, though, I thought they meant the kind a bakery would use! That was NOT the case!! In fact it was the kind that a supermarket would use. You should use this if and only if you like the cakes sold in supermarkets. It wasn't necessarily that this frosting was bad it was just not what I had hoped for.

—KEPENATE

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605 Ratings

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Dec 30, 2003

I made the chocolate version that someone posted in their review, replaced one cup confectioner's sugar with one cup cocoa and increased milk 1/4 cup. It tastes awesome and the texture is great! I worked at a bakery for 2 years and this is just like the frosting there, I am going to frost a cake tomorrow.

—JILLLARS

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Nov 07, 2007

This is a simple but perfect, creamy, easily spreadable frosting that is dependable and just plain good. And it pipes well for decorations too! I just used a tad less sugar than called for, and used half and half rather than milk, which were not major alterations. Great frosting!

—naples34102

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Oct 23, 2003

This recipe is EASY and it's good. It needs NOTHING else. It makes a light, fluffy frosting that's perfect for icing a cake and for doing the decorations. It doesn't run down the side of the cake, or melt. It isn't sickly sweet. It doesn't taste too heavy. It's easy to work with, using a spatula or an icing sleave. It gets 5 stars from me, and those 5 stars are VERY well earned! This recipe is a keeper. THANK YOU KRIS!

—Karl Fish

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Mar 23, 2005

This is amazing. Even Ruth Levy Beranbaum's "The Cake Bible" doesn't contain a frosting that rivals this recipe (I use her book as a guide for my cakes). Kris, you are a saint! I've searched and created many a frosting and this one you posted is the most brilliant. What I love most about this frosting is its versitality. I use butter instead of marg, and I only use 3.5 cups of powdered sugar since my people don't like it too sweet. You can drip in more milk to create a fluffy effect or reduce the milk to make a thicker version. Thank you, Kris for posting a frosting that is a perfect compliment to cake. You have changed the face of frosting in my household. I was just about to give up on frosting all together.

—SGOLDBLA

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Aug 31, 2003

When made with butter instead of margarine, this recipe gets 5 stars. Wow! The taste and texture are fabulous. And yes, this really does taste like the kind of frosting on bakery cakes. One hint. If you have some, add about 1/2 to 1 teaspoon of butter extract. Purists might argue against it, but if you're looking for "bakery" taste, the butter extract will take it a step closer. Also, I found that this recipe worked best with my KitchenAid. I whipped the frosting for about 5 minutes. Without the KitchenAid, I might not have had the patience.

—AnnaG

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Oct 30, 2003

This recipe was great but I just had one problem b/c of the humidity the icing kept melting every 5 minutes. I used 4 oz. of cream cheese as a stablizer but it really did not help any. Any ideas that can help me I am new at the decorating?

—CHANDABOUTTE

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Nutrition

Calories
172 kcal
9%

Carbohydrates
25 g
8%

Cholesterol
3 mg
< 1%

Fat
8.2 g
13%

Fiber
0 g
0%

Protein
0.2 g
< 1%

Sodium
50 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butter Cream Frosting II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 172
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 2.4g 12 %
Cholesterol 3mg < 1 %
Sodium 50mg 2 %
Potassium 9mg < 1 %
Total Carbohydrates 25g 8 %
Dietary Fiber 0g 0 %
Protein 0.2g < 1 %
Sugars 24.6g
Vitamin A 3 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.