Recipe by Denise
"I decided on a whim yesterday that I wanted to make cupcakes for Canada Day. I didn't have time to buy frosting before getting ready for the fireworks show, so I ended up making my own with ingredients I already had. I was shocked at how quick and easy this was! This basic vanilla recipe makes enough to cover a dozen cupcakes, but feel free to double it (for cakes), triple it, add food coloring or different flavor extracts. If you find this too sweet, you can add a dash of salt to the milk or the vanilla. Personally I like it sweet, and I used salted butter, so I didn't find it necessary."
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This is a pretty much standard traditional buttercream frosting offering the best of what both shortening (use hi-ratio for best results) and butter have to offer - namely, the stability and pure white color of the shortening and the unbeatable flavor of butter. Splitting hairs, perhaps, but I'd prefer it with a little less butter. Ideally, I like 2 cups of powdered sugar to 1/2 cup (8T.) of fat, be it shortening or butter.
It came out kinda watery, But it tasted great so I'm using it as a glaze :P
I tried this recipe on a whim and I am very pleased with it. I made it exactly as written and it made enough to frost a 13x9 cake nicely.
Just as the name implies, it’s simple and delicious. A good standard buttercream frosting that made the perfect amount for 12 cupcakes using a #2 frosting tip. I added an extra ¼ cup of confectioner’s sugar to tighten it up for piping.
This was very tasty. I made 40 cupcakes for my sister's rehearsal dinner and used this recipe to frost. I got a lot of compliments on how delicious the frosting was. One word of advice - I calculated 48 servings and did not have enough to frost 40 cupcakes. If you are going to 'pipe' the frosting you will need more frosting so calculate accordingly. Great recipe...good consistency, great taste.
I have tried so many buttercream recipes and they were either ok or horrible.. this one is by far the best I have ever made.. I recommend beating the butter and shortening for atleast 10-15 min to give it a nice fluffy and creamy texture.. love it!
I made this frosting for my daughter's b-day cake. It was my first attempt at homemade frosting. I will never buy canned again. So easy to make and tastes amazing. Everyone commented how good it was. :)
This is a good basic buttercream. It was super easy to whip up. I had some left over after frosting the cupcakes. It kept well in the fridge for a week. Thanks Denise
* Percent Daily Values are based on a 2,000 calorie diet.
Simple and Delicious Buttercream Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 92
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