Laurie's Favorite Buttercream Filling & Icing

Laurie's Favorite Buttercream Filling & Icing

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xLaurieClarkex 0

"I developed this buttercream icing to go underneath fondant on a decorated cake. It's a little less sweet and still holds up in warm-ish weather (up to 75*F). My students like it because it's easy to make and is easily customized: substitute butter instead of margarine for lighter color; replace butter with margarine for less expense and longer shelf life; omit all shortening (as well as butter flavor/salt) and use all butter/margarine for a richer icing (in mild weather); use lemon juice or extract for new flavors -- or replace 1 cup of the sugar with cocoa powder for chocolate. Enjoy!"
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5 m 14 servings yields 7 cups
Serving size has been adjusted!

Original recipe yields 14 servings



  • Prep

  • Cook

  • Ready In

  1. Weigh or measure shortening into large mixing bowl (this recipe will fill a 4.5 quart KitchenAid bowl). Add butter/margarine and flavorings/salt. Beat together well until creamy and almost lump-free.
  2. Add half of the powdered sugar and beat on medium speed until smooth.
  3. Add remaining sugar and beat on medium speed 2 minutes, until airy and lighter in color. Best when used immediately, but leftovers may be stored in freezer or fridge -- just thaw to room temp and re-beat to use.
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I call this "Laurie's Favorite" for a reason ; ) Send me pics of your cakes -- !!