Recipe by Kris
"This quick and easy buttercream is made with margarine and shortening, just like the in-store bakeries!"
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1 1/2 teaspoons
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!
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.
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.
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!
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!
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.
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.
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?
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Cream Frosting II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 74
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