This makes about 7 cups of buttercream. It is enough to cover 48 cupcakes or an 8 inch round cake + 10 inch round.
Jodi’s Best Buttercream Frosting Recipe
- 1 cup butter flavored shortening (room temperature)
- 1 cup unsalted butter (room temperature)
- 2 lbs powdered sugar, or about 8 cups (sifted for best results)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 6 oz heavy whipping cream
- In a mixing bowl, cream shortening and butter until fluffy. Add sugar, one cup at a time, mixing a bit between each addition. When adding sugar, you will want to start the mixer slowly so it doesn’t explode everywhere. Continue creaming until well blended.
- Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy, 1-2 minutes.
Some have asked about substituting butter for shortening. That would be fine. I like adding the shortening because it adds stability, but it will still work for butter. Here is a great post that explains shortening a bit more.
Today I made some cupcakes with my little man. I often let the little ones help in the kitchen. Yes, it can be a bit more challenging. Especially when you have a 17 month old helping you while you are trying to take pictures. Tricky? Yes. Do-able? Sure. He really enjoys dumping the ingredients and feeling a part of the process.
I just did my favorite chocolate cake recipe. I can’t help but mention my favorite white velvet cake too, just in case you are looking for a white cake to make with this recipe. Then, I did my favorite buttercream recipe. It’s a simple buttercream, but I have found that I like the texture and consistency for the kind of cakes I do. It has a good stiffness to it. It compliments cake well too.
Jodi's Best Buttercream Frosting Recipe
- 1 cup butter flavored shortening room temperature
- 1 cup unsalted butter room temperature
- 2 lbs powdered sugar or about 8 cups (sifted for best results)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 6 oz heavy whipping cream
- In a mixing bowl, cream shortening and butter until fluffy.
- Add sugar, one cup at a time, mixing a bit between each addition. When adding sugar, you will want to start the mixer slowly so it doesn't explode everywhere.
- Continue creaming until well blended.
- Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened.
- Beat at high speed until frosting is fluffy, 1-2 minutes.
Here’s the cupcakes I made the day of the post:
These look delicious thanks for sharing
No problem! 🙂
Can this frosting be refrigerated and then use to frost cupcakes?? Thanks!
Thank you! Also, how many cupcakes could I frost with this recipe?
This is a double batch, so it would frost about 48 cupcakes depending on how much frosting you put on each.
This can be refrigerated. When you take it out, just whip it again to bring back the consistency. I hope you enjoy it!
because of the whipping cream and the butter this will have to be refrigerated to keep from spoiling.
Thanks! I’ve read that sugars help act as a preservative. Here’s a good post for reference: http://everydaylife.globalpost.com/long-can-buttercream-frosting-sit-out-22491.html. I do have more cream. I have always left cupcakes out overnight with no problem, but I totally understand people who take a more conservative approach.
Yes it can. It can also be frozen indefinitely. As a cake decorator of 40 years, I have frozen it with no problems. You will just want to rewhip it after bringing it back to room temperature.
I always make extra to freeze for those times I whip up a small cake or cupcakes.
I love this advice. Thank you so much for sharing. My world just got easier!
what is buttercream shortning? im having blonde moment lol
I’m a blonde. I get it. 😉 I think it says “butter flavored shortening,” and I set it up as a link so you could see. If you are in the US, it is basically Crisco with a butter flavor. If you are outside of the US, I’m not sure you would find it and can substitute for regular shortening. I hope that helps clarify.
Yes I have purchased Butter flavoured Crisco in Canada..
Thank you for that feedback. That is helpful for my readers.
This is the Wilton, Extra Special Buttercream recipe! I use it a lot and have for years. I love it! It does need to be refrigerated to preserve it, though. I also like to add cocoa powder!
Oh wow! It’s super close. I had no idea. I took a few recipes I liked and had tweaked them a bit to come up with this one. I had no idea. The only Wilton recipes I knew was their ones for piping and royal icing. Thanks for the heads up. I was wanting to figure out the cocoa powder element. How much do you use?
I’ve used similar recipes that substitute 1/2c Cocoa powder with 1/2 cup sugar. So since this is doubled you might want to do 7c powered sugar and 1c cocoa powder and go from there to taste.
Thanks so much for giving me this ratio. I will try it out and get a recipe up soon. I appreciate it!
This recipe sounds and looks delicious. Since there is heavy whipping cream in the frosting I assume you must refrigerate your cupcakes and or cakes after frosting.
They are fine covered for a day or so. The sugar acts as a preservative. Cupcakes are hard to refrigerate because it dries out the cake. Cakes are easier because the frosting full coverage locks in the moisture. I hope that helps! Enjoy.
I love finding good recipes on Pinterest. I’m a sucker for looking at ones that say “best ever.” I always an curious what is making it the best ever. I’m generally disappointed to find the recipe is just like others out there. Fool me once I guess.
Other times I’m shocked to see ingredients that you just don’t expect to see given today’s health consciousness. Why would anyone make a recipe with a full cup of Crisco? Taste aside, it’s got to be one of the worst ingredients for anyone. Do people not know it yet or they know and just don’t care? I don’t get it.
I understand your concerns about health and this recipe. What Crisco does that bakers love is create a texture that is easy to work with…especially with cakes. Full butter recipes do not hold up well under fondant, and have a stable buttercream is a must. For me, I try and live a fairly healthy lifestyle. I work out, make food from scratch with vegetables, proteins and some grains thrown in. That said, when it comes to something I don’t eat very often – like frosting – I personally don’t mind that I’m adding some Crisco to help with stability. It’s not like I’m cooking with Crisco daily. I completely respect your decision not to make this recipe. It’s totally up to you. I guess the answer to your question is that I do know and find that something like this in extreme moderation isn’t that big of a deal.
we bought butter shortening from whole foods so its healthy and works the same ?
Ooo – Good to know. Thanks so much!
It makes the best frosting and it’s not like your eating it everyday. A couple times a year. And your not eating the whole batch when your eating it. Your eating maybe a couple of tablespoons on a slice of cake, or a cupcake. I’m sure people eat a lot worst things on a daily basis.
That’s how I see it too. Thanks so much for weighing in. 🙂
See it that way also.
Phil, don’t even make this recipe or eat it. You have choices, and you don’t have to be mean in your comments about the shortening.
Thanks for the sweet comments and ratings. I do love kindness. 🙂 The shortening does add a stability but can always be replaced with butter, right? Blessings!
How do I store it if I want to save it for later?
You can put it in a tupperware-like container and either refrigerate it for 2-3 weeks or freeze it. Just let it sit and make its way to room temperature before you pipe or spread it. I hope that helps.
ooooo, I love the added Rolo! Thanks for linking up to Foodie Friday! I’ve never made buttercream frosting with whipping cream before. Definitely will be trying this.
You’ll have to let me know how it turns out.
Oh, how delicious!! Thank you for sharing at Sharing Saturday!! I hope you are having an amazing week!
These cupcakes look extremely delicious!
Thank you. We enjoyed them. I hope you’ll try the recipes sometime.
Love this! We just posted our Kitchen Fun and Crafty Friday link party and would love for you to share this!
Headed over there now. I’m a little behind in linking up with my normal spots. Thanks!
I followed you over from Somewhat Simple’s Link Party and these look delicious! I can’t wait to try them out.
I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at http://www.michellestastycreations.blogspot.com. (Link up until Monday 4-23-12)
Have a great day,
Thanks so much for inviting me over. I’m all linked up. It took a while. Sorry – I’ve been busy.
Love your project!!!
I currently have a Craft, Create and Inspire linky party going on, i would love you to stop by and link up this project…
I’m all linked up. Thanks for the invitation and taking a interest.
Thank you for linking up this fabulous project!!!
This week’s Linky Party is up!!!! http://polkadot-pretties.blogspot.co.uk/2012/04/you-inspire-linky-party_28.html
I hope you will stop by an link up another lovely project..
Thanks! Planning to link up this week!
Just curious. Does it need to be refrigerated once you frost your cake due to the whipping cream?
The sugar and salt help add some preservative to the mixture, and I would definitely say it was fine overnight. I have eaten a three day old room temperature cupcake myself with this frosting and have been fine, but I think I’d be hesitant to serve to to guests more than one day old. That said, if you are doing a fondant cake, it will last longer.
This is the very same frosting recipe (although we just use a pinch of salt) I have been using from many years. It was passed down to me from my great grandmother. It will hold up well without being refrigerated for 4 days. Although I would not recommend putting your cakes or cupcake in the refrigerator, ever. It doesn’t keep the cakes and cupcakes fresh. Always use the deep freezer. They will stay fresher longer. Cake, cupcake and frosting only need alittle over 10 min to defrost at room temp.
Thank you so much for all of your good tips. I have a couple people who have commented on having a similar recipe. I had adapted a few that I had been using, so it’s funny that I landed on a family recipe. I guess it is inevitable since there are so few ingredients.
You ask for 1 cup butter flavored shortening (room temperature)
I’m in Australia. Don’t get this here, What exactly is it?
Is there a substitute?
Do you have regular shortening…also called Crisco? Crisco recommends doing a one to one part combination of regular butter and regular Crisco to get a product similar to butter flavored shortening. You can just use all butter, but I like how the shortening is slightly more stability. If you’re in Australia, stability helps under heat. I hope that’s helpful.
Just curious the frosting recipe above, how many cupcakes is that for?
Hello! Sorry it’s taken me so long to respond. It covers 24 cupcakes. I hope that is helpful!
Does it matter if I use ultra pasteurized or pasteurized heavy whipping cream?
That’s a good question. I’m not sure. If it whips up the same, I’m sure either is fine.
What is butter flavoured shortening please? I’ve never heard of it.
Here’s a link to the product. I am not sure what countries have this product. http://www.crisco.com/products/butter-flavor-all-vegetable-shortening-17-319 I hope that’s helpful. You can try doing all butter or just plain shortening and see how it holds up. The shortening just gives it more stability.
I love butter cream icing. Thank you for sharing yours.
You are welcome. I hope you enjoy it.
i can not wait to make this,looks so yummy…
I hope it becomes a favorite. Thanks for commenting!
What is butter flavoured shortening please? I’ve never heard of it….i am in Ireland…Don’t get this here, What exactly is it?
Is there a substitute?
Here’s a link to butter shortening: http://www.crisco.com/products/butter-flavor-all-vegetable-shortening-17-319. The shortening adds stability, but if you don’t have that where you live, you can use plain shortening or butter. The butter flavor just gives a nicer flavor and the shortening component adds to stability. I hope that helps.
this seems like it would make a large quantity of frosting, at least I would hope so with 8 cups of sugar. Can you give me an idea of the yield in # of cups of frosting or an idea of how many cupcakes this will frost or what size cake? I am thinking that 1/2 recipe might be sufficient in most cases for me. thanks
I would say it would be safe to 1/2 the recipe for a standard cupcake recipes. I tend to make multi-level cakes or a large amount of cupcakes. I hope that’s helpful!
Since the icing has whipping cream in it, im assuming the cake or cupcakes have to be refridgarated???
I have had them out overnight, although I don’t know if I should recommend that. Sugar and salt do act as a natural preservative. That said, I mostly frost my cupcakes the day of the event and that would be recommended by health standards. I do put my cakes with this frosting in the refrigerator. Both fondant and frosting help seal in the moisture in the cake. Cupcakes, however, dry out when refrigerated. I hope that helps.
What is Butter shortening?
Here’s a link to butter shortening: http://www.crisco.com/products/butter-flavor-all-vegetable-shortening-17-319. The shortening adds stability, but if you don’t have that where you live, you can use plain shortening or butter. The butter flavor just gives a nicer flavor and the shortening competent adds to stability. I hope that helps.
Have you added things to this? Like for chocolate, peanut butter, lemon? What have your proportions been. BTW I have made 8 butter creams in the past 2 weeks and this is the one :).
So glad you found “the one.” It takes a while, doesn’t it. I was so excited when I finally felt like I had it. It’s on my to do list to create the other variations. My kitchen is currently under construction, so when I get it all put together, my plan is to experiment with all those flavors. I have a salted caramel buttercream that I love, but the base is different: https://meaningfulmama.com/2013/02/salted-caramel-buttercream-recipe-how.html. Thanks for commenting.
Jenny, I;ve used this recipe forever and it’s the best! when I want different flavors, I use regular crisco instead of butter flavor. I use extracts to get the flavors. I’ve done lemon, almond, peppermint as well as a combination of equal parts each vanilla, lemon, and almond which tastes a lot like wedding cake. !/2 a cup of powdered cocoa added to the original recipe is how i make chocolate buttercream
Thank you so much for adding all this information. I definitely need to experiment more. I will try some of your suggestions!