Make the best homemade buttercream frosting with this super easy recipe. You will never want store-bought canned frosting again after making this.
We make a lot of cakes around here. I have been creating delicious cakes for friends and family for years. Because of that, I started making my own frosting instead of using the canned stuff from the store.
This recipe is exactly what Wilton uses as well, and will forever and always be my favorite cake frosting.
How to Make Easy Homemade Buttercream Frosting
A few months back, Kayla and I made our very first wedding cake. It turned out amazing! Kayla has always worked her magic and made it look simply amazing. We used our technique of turning boxed cakes into bakery cakes and then topped it with this frosting.
The bride had a picture of what she wanted the cake to look like, so Kayla took to her artistry skills and the bride was ecstatic with the outcome. Even the mother of the bride loved it.
Because of making this cake and the bride wanting true buttercream frosting, I thought I would share with you how easy it is to make your very own homemade buttercream frosting.
Here are the ingredients you need:
Buttercream is softer and more spreadable than most icings. If you want it thicker, you simply use more powdered sugar. If you want it more spreadable, just use less powdered sugar.
This icing is used for many types of dessert recipes –for icing cakes, piping borders, writing, flowers, etc. If you want an all-white buttercream as we did for the cake, simply use shortening, resulting in pure white icing.
Check out these delicious cakes that I have made using this amazing buttercream
- 1/2 cup solid vegetable shortening
- 1/2 cup 1 stick butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar, approximately 1 lb.
- 2 tablespoons milk
- In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk; beat at medium speed until light and fluffy.
- Spread onto your favorite cakes and cookies!
- (If the frosting seems a bit thick for your taste, just use an extra couple of tablespoons of milk to make it more spreadable)
- Keep bowl covered with a damp cloth until ready to use.
Amount Per Serving: Calories: 441Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 38mgSodium: 94mgCarbohydrates: 57gFiber: 0gSugar: 56gProtein: 0g