How to Make Buttercream Icing (Wilton Recipe)
This easy buttercream icing recipe is a classic confectionery delight. This sweet and creamy frosting is perfect for cakes, cupcakes, and sneaking spoonfuls.
Do you have someone in your life that is the dedicated cake maker? They just have a talent for creating beautifully decorated cakes and cupcakes.
I can’t say that I am necessarily that person, but I have definitely baked my share of birthday cakes and classroom treats.
While I am never opposed to mom-hacks, I think homemade buttercream frosting generally tastes better than store-bought frosting. If I have the time, or if I am baking for a special occasion, I want to make my icing from scratch.
And trust me, this homemade version is smoother, richer, and just plain better than store-bought. Plus, it’s so easy to whip up that even if your baking skills start and end at boxed cake mix, you can still make this frosting like a pro!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Recipe
This classic vanilla buttercream is light, fluffy, and smooth as silk. It spreads like a dream, pipes beautifully, and stays put on your cake layers. The creamy consistency makes it ideal for decorating everything from simple birthday cakes to elegant wedding desserts.
Plus, it holds up well at room temperature, making it a go-to recipe for any baking occasion.
Use it to decorate these Valentine’s sugar cookie bars, gingerbread cookie bars, or this to-die-for raspberry cake.
Buttercream Basics
Did you know that there are different types of buttercream? American buttercream, Swiss meringue buttercream, and Italian buttercream tend to be the most popular options.
But there is also French buttercream, German buttercream, and flour buttercream. You can even make a vegan version.
Each one has its own unique qualities. Today’s recipe is an American buttercream and it is my go-to frosting.
Buttercream Icing Recipe
There are plenty of great frosting recipes out there, but this is my favorite buttercream recipe. I use it for cakes, cupcakes, and maybe even a cookie or two. It is really simple to make and tastes delicious.
It is also very versatile. You can easily customize it with different flavors to match whatever you’re baking. Vanilla cupcakes? Perfect. Chocolate buttercream? Just add cocoa. Feeling fancy? Try almond, lemon, or even a swirl of store-bought caramel sauce for a fun twist!
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Equipment
- KitchenAid Stand Mixer – A large mixing bowl and electric mixer works just as well, however a KitchenAid stand mixer has been a staple in my kitchen for years.
- Mixing bowls – Glass mixing bowls are my favorite, because I can see what is happening while mixing.
- Measuring cups and spoons – I am forever losing and buying new ones!
Yield: 3 cups frosting
Ingredients
- Unsalted butter, room temperature – Room temperature butter mixes better, giving you that perfect creamy texture.
- Vegetable shortening – Helps stabilize the frosting, keeping it fluffy while achieving that perfect white color.
- Powdered sugar – Also known as confectioner’s sugar or icing sugar, this is what gives the frosting its sweetness and smooth texture.
- Vanilla – If you want a bright white vanilla frosting, opt for clear vanilla extract.
- Heavy cream – This adds moisture and helps achieve the perfect spreading consistency.
Instructions
1. In a large bowl, cream together the shortening and butter on low speed using a stand or electric hand mixer.
2. Add powdered sugar, vanilla, and 1 tbsp cream to the bowl.
3. Mix on medium speed until incorporated, scraping down the bottom and sides of the bowl as needed.
4. Add an additional tbsp of heavy cream.
5. Mix on high speed for 3-5 minutes, until light and fluffy.
6. Only add the extra ½ tbsp of liquid if the frosting isn’t smooth and silky.
Tips and Tricks
- This recipe will work equally well using an electric mixer or in a stand mixer.
- Use a paddle attachment instead of a whisk attachment for fewer air bubbles and a smoother finish.
- For best results, make sure your butter and shortening are at room temperature before you begin making your icing.
- I sometimes add a pinch of salt to the buttercream. It cuts through the sweetness and provides a nice balance to the powdered sugar.
- You can substitute different flavors of extract for the vanilla in this recipe. Lemon and almond are my personal favorites.
- I like to use gel food coloring to color my frosting. I don’t need to use as much, and it doesn’t affect the consistency of the frosting as much as liquid versions do.
- Store leftover frosting in an airtight container in the fridge for up to a week.
Frequently Asked Questions
Why use both butter and shortening?
Real butter gives your buttercream great flavor, while vegetable shortening keeps it stable and helps achieve that bright white color.
Can I replace the shortening with all butter?
Absolutely! Just know that your frosting will be softer and might not hold its shape as well.
How do I avoid air bubbles in my frosting?
Mix on low speed at the end and use a rubber spatula to smooth it out.
Can I make chocolate buttercream?
Yes! Just add unsweetened cocoa powder and adjust the heavy cream as needed.
What’s the best way to color my frosting?
Use gel food coloring! It won’t water down your buttercream frosting, and the colors stay vibrant.
Whether you are just getting started on your buttercream frosting journey or you are already a pro, this simple recipe is perfect for you. It is incredibly easy to work with and comes together in a snap.
Slather it on your favorite cake, layer it on cookies, or just grab a spoon and dig in. This homemade buttercream frosting is the only icing recipe you’ll ever need!
If you love this American-style buttercream icing recipe, please give it a five-star review and share on Facebook and Instagram so others can enjoy it too.
Buttercream Icing Recipe
Ingredients
- 1 stick unsalted butter room temperature
- ½ cup vegetable shortening
- 1 lb powdered sugar 3 1/2-4 cups unsifted (This can also be referred to as confectioner’s sugar or icing sugar.)
- 1 tsp vanilla Use clear vanilla extract if you want a pure white frosting.
- 1-2 tbsp heavy cream
Instructions
- Cream shortening and butter together.
- Add powdered sugar, vanilla, and 1 tbsp cream to bowl.
- Mix until incorporated, scraping down the sides and bottom of the bowl as needed.
- Add an additional tbsp of liquid.
- Mix on high speed for 3-5 mins.
- Only add the last tbsp of liquid if it’s not silky and a smooth.
Nutrition
Can you make cream horns with this buttercream
I’m not sure, I’ve never tried it.