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Buttercream Icing

See how to make a creamy, egg-free frosting for cookies and cupcakes. See more

READY IN 15 mins

Buttercream Icing

Read Reviews (862)

"An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. When you need to add coloring to icing, use color paste. If you use liquid coloring, you may need to add more confectioner's sugar." — Sharon Gerstman

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 2 -1/2 cups Change Servings

1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract

4 cups confectioners' sugar
2 tablespoons milk

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Directions

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

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PREP 15 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 12, 2006

I made two batches. One following the exact recipe, and one with all butter. Defenitely use all butter, the icing turns out just as nice and there is no shortening taste.

—Jacki

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Most Helpful Critical Review

May 24, 2010

This recipe *IS* the Wilton recipe. Except that the Wilton recipe goes further, and specifies that this is the consistency to use for piping, not for spreading. To thin it in order to use for spreading, you need to add up to 2 Tbsp of corn syrup or milk. And that's not mentioned here. That's also why it uses shortening -- to help piped decorations hold their shape. The 50/50 ratio of butter to shortening is the compromise of flavour vs. practicality for decorating. But if you're only using it for spreading, there's no issue with using all butter. It will be a softer consistency, that's all.

—TANKGIRL73

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1,073 Ratings

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Jul 31, 2007

Great base recipe; I used all butter, no shortening. I used an extra teaspoon of vanilla and about 4-5 tablespoons of milk. I only used 2½ cups of powdered sugar and found it to be more than enough; I can't imagine the coma I'd be in if I had used 4! I used this icing on the One Bowl Chocolate Cake III (pictured) and I had some left over. The key is clearly to beat at medium to high speed for several minutes to ensure maximum peak. I do recommend this recipe provided you make some minor tweaks... I definitely suggest tasting as you go to ensure that you don't accidentally use too much sugar and have no way to remove the excess. Remember, the best recipes on earth still go through trial and error. =)

—lonnarific

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Oct 20, 2003

I liked this. It had a milder flavor than other buttercream frostings I've tried, and I LOVED not having to cook it, and not using any eggs in it. As another reviewer pointed out though, it's absolutely unnecessary to beat the sugar in one cup at a time. Save yourself all that trouble and just pour all 4 cups in at once. I also used about twice as much milk, but that was just my preference. I suggest adding milk one tablespoon at a time until you have the consistency you desire.

—dagny21

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Aug 07, 2008

In fairness to the recipe and its submitter, I prepared this exactly as written--in other words, had I used all butter (as so many others have) instead of half butter, half shortening as the recipe directs, it wouldn't have been this recipe, right? That said, I rated this recipe, as written, 5-star and perfect as written. Would it be equally as good with all butter? Probably, but that would be a different recipe to review. THIS frosting is creamy, not too sweet, spreads easily, and was simply perfect on "David's Yellow Cake," also from this site.

—naples34102

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Dec 16, 2002

Awesome frosting! I have made it enought o know that you do not need to put each cup of sugar in at a time though. It's a waist of time & unnessesary. You can put all the cups in one bowl at once and all of the other ingredients and simply mix. It takes less than 5 minutes.

—veggigoddess

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Feb 26, 2008

I took others reviewers advice and used only butter. The key is to mix on high to get it to blend into icing. I put all the sugar in at once as well. I used all 4 cups of sugar and it was sweet. I love sweet, but this is too much for me, will make it again but only use 3 cups

—Nona

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Feb 19, 2008

I was looking for a cake and icing recipe to make for my nephews sons' graduation party. I made a cake with this icing. I loved it. I found a recipe that takes one box Duncan Hines white cake mix and add a box of Jello White Chocolate pudding. I made the cake by the directions and just added the dry pudding mix with a 1/2 c. water. The cake is fabulous. I had my neice (mother of grad)come over and try yet another cake, and she went nuts. She loved it. She stated "this is the cake, this is the one, you can stop looking for recipes. The icing is fabulous. It goes great with the cake. It all just melts in your mouth. Oh I'm in heaven. This is the best cake I've ever had." And the grad himself even tried it and loved it. I sent half the cake home with them and they were fighting over who was carrying the cake as they were going out the door. LOL. Well you have made all of us very happy. I get to quit baking bad cakes with so-so to nasty icing and my nephews son knows he is getting a fabulous cake for his grad party. Thanks so much. This was a life saver.

—Betty

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Nutrition

Calories
181 kcal
9%

Carbohydrates
24 g
8%

Cholesterol
12 mg
4%

Fat
9.8 g
15%

Fiber
0 g
0%

Protein
0.1 g
< 1%

Sodium
34 mg
1%

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

Nutritional Information

Buttercream Icing

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 181
Calories from Fat: 88

% Daily Value *
Total Fat 9.8g 15 %
Saturated Fat 4.2g 21 %
Cholesterol 12mg 4 %
Sodium 34mg 1 %
Potassium 4mg < 1 %
Total Carbohydrates 24g 8 %
Dietary Fiber 0g 0 %
Protein 0.1g < 1 %
Sugars 23.6g
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.