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
Directions
- 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
With over a hundred positive reviews, this buttercream recipe is one who hits taste, texture and stability.
Ingredients
- 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
Instructions
-
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.
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Beat at high speed until frosting is fluffy, 1-2 minutes.
Here’s the cupcakes I made the day of the post:
A helpful tip is to transfer your batter to a measuring cup so that it’s easier to pour.
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!
Thank you!
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!
http://kitchenfunwithmy3sons.blogspot.com/2012/04/kitchen-fun-and-crafty-friday-link_19.html
Headed over there now. I’m a little behind in linking up with my normal spots. Thanks!
Hi,
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,
Michelle
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…
http://polkadot-pretties.blogspot.co.uk/2012/04/you-inspire-linky-party_21.html
Claire x
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..
Claire x
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.
Shirley Warren
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!
This post made my mouth water! What a beautiful cupcake!
Thank you so much! I think you’ll enjoy the recipe!
Is this a lot for 24 cupcakes or should I cut the recipe in half? I’m not a big baker and I haven’t made a frosting from scratch. Thank you!
I think you’d be fine cutting it in half. It does make a lot of frosting. I think you’ll find this simple to make and work with. Have fun with it.
I have a question. My husband and I both remember wonderful frosting that sort of “crusted” given a little time. Will this recipe do this or will it stay creamy?
I have not experienced the crusting of this. It stays creamy. I hope that helps.
Meringue powder can be added to icing to “crust”, anywhere from 3-6 TBS. I use the Wilton buttercream recipe – butter (I use salted), shortening, powder sugar, vanilla, & milk. I add meringue powder while I add sugar. Creates a nice light crust after sits.
Thanks for that tip. I’ve used meringue powder for other things, but it’s great for people to know this idea for it.
Hello,
I am curious as to why use the butter flavored crisco and just not real butter. Is there a benefit to half crisco and half butter?
Lori
Hi Lori. You can add just butter. That said, the reason I add and like the butter flavored Crisco is because it adds a bit of stability. I do a lot of fondant cakes and decorating, so I like to have the extra stability. I hope that helps.
The ingredients list specifies 6 oz of whipping cream. The instructions specify to add 6 oz then 2 oz, which would be a total of 8 oz. Is the list incorrect or the instructions? Thanks.
I should alter that. My original attempts said 8 oz, adding 2 oz at the end IF NEEDED. That said, I never really add the 2 oz, so I changed what it asked for but didn’t change the instructions. I’ll do that now. Sorry for the confusion.
Thanks
I would like to make this a cream cheese frosting. could I substitute cream cheese for the butter or reg Crisco ,Half butter and half cream cheese?
I have never done that. I think you’d have to try and let me know how it works. I’d love you to check in. I want to experiment now, but I don’t have the time.
Just add the 8 oz of cream cheese and leave out the whipped cream.
¾ cup (1½ sticks/170 grams) butter, softened, can use part salted & unsalted
6 tablespoons (72 grams) shortening (I use organic palm shortening)
1 (8-ounce/226-gram) package chilled cream cheese, such as Philadelphia®
2¼ teaspoons (11.25 ml) pure vanilla extract
1/4 tsp of pure lemon extract (optional)
1 (2-pound/907-gram) package 100% pure cane confectioners’ sugar
P.S. This buttercream recipe I posted will crust.
That’s great to know because I have had people asked about a buttercream that will crust. I also love cream cheese frosting. Sounds like a great recipe. I appreciate you sharing it.
Can I use real butter instead of butter flavored shortening or will that not work? Thank you.
Yes, that will work. I just like the stability the shortening gives. I also have another great recipe that only uses butter: https://meaningfulmama.com/2012/06/real-buttercream-frosting.html – Hope you enjoy it.
I know it covers 24 cupcakes, but how many cakes/layers does it cover? I love buttercream frosting and would love to use this for Easter!
I find this covers a ten inch and 8 inch cake just fine. I make one batch for these two tiers.
I love this recipe….been making if for over 35 years!! Way better than a bakery!
Really? I thought I had tweaked it enough to be my own. I am glad you’ve had such success with it!
I have been looking for a different buttercream frosting, one that’s creamier than mine. I use it to decorate with, but mine is a bit dry. So I’m thinking I’d like to try yours. Can I substitute salted butter for the unsalted?
Sure. I like my buttercream a little saltier too, so I understand the desire. My husband wants me to use salted butter all the time, even though in baking, you are suppose to use unsalted and the salt comes when you add the actual salt.
I always use salted butter in my buttercream. Everyone has always commented that it’s not overly sweet as they typically have.
I do like that bit of extra salt too, so I tend to do that also. Thanks for commenting.
Where do I find the cupcake recipe that you added the rolo to? Is it the chocolate cake recipe above?
Yes, it is. I didn’t do anything fancy other than sticking the Rolo in. Enjoy!
This looks good, I have been told I have an awesome butter cream icing too, anyway. I do have a question, you use unsalted butter but then add salt? I use all vegetable shortening and add butter flavor and vanilla makes a pure white icing. Also, shouldn’t you add one cup of sugar at a time, as it mixes better and you don’t have the powder sugar exploding out of your mixer as easy? I know if you put all the powder sugar (4 cups for half your recipe or 8 for entire) in at once and turn your mixer on, even on slow, the sugar most always “explodes” out of the bowl, this is a good thing to let first timers know, or they will have a mess all over the kitchen. Just fyi for beginners. Thank you for sharing
Hello. Sorry it’s taken me so long to get back. This month has been crazy. I do use unsalted butter and add salt separately. I have been taught, in baking, that is the way to do it. That said, I know my husband like things salty and probably wishes I did salted butter as well. You are absolutely right about adding the powdered sugar in cups and starting the mixer slow. I will add those instructions to my post. I need to be better at thinking through the beginning baker. Thanks for the reminder!!
I was just wondering, will this buttercream crust on a layer cake?
Hello! I’m sorry it has taken me so long to get back to you. I’ve been so busy and had sick kids on top of it. My comment responses are falling a bit behind. I use this buttercream for all of my cakes. Here is a link to my cake making 101 post with my best tips: https://meaningfulmama.com/2012/02/day-35-cake-making-101.html. I end up covering most of my cakes in fondant too. However, I do just use the frosting at times. I put the crumb coat on the cake and stick it in the refrigerator, which solidifies the crumbs into the cake. I then add additional layers of the buttercream until I have the smooth texture I want for the edge. It tends to solidify a bit when I put it in the refrigerator, but doesn’t get crusty, if that’s what you mean. I hope that is helpful! Thanks, Jodi
Wow – this frosting is soooo good! I made 48 of your white velvet cupcakes (those I have not tasted yet) and topped them with this….
I’m so glad you love it. I can’t imagine you’ll be disappointed with the cupcakes. Thanks for reporting back!
Can you make the icing ahead and refrigerate,
Yes. It will last a few weeks in an air tight container. You can also freeze it for a few months. When thawing, bring to temperature and re-whip. I hope that helps.
Hi,
Novice baker here! I’m attempting to make my son’s 6th birthday cake for his party on Saturday. If I bake the cake on Friday morning and decorate it with this frosting on Friday night, will it be ok in the fridge till about 2pm on Saturday? I’m hoping to avoid the crustiness some frosting’s get.
Also, I could add blue gel food dye right? Would it change the flavor?
Thanks!
Yes, it should be fine. I would just take it out with enough time to acclimate to the climate. I like to put it in a box and then pull the box out of the refrigerator in the morning to let the cake slowly rise to room temperature. The sugar acts as a perservative to the whipping cream, so you don’t need to worry about having it out of the refrigerator for a few hours. You can get a cake box at a craft store or just use a cardboard box you have on hand. Food dye is fine. The red and black can have a little bit of flavor to it, but I think it is just because of the amount you usually need to add of those particular colors. You’ll have no problem adding blue. I hope it goes really well. Here is a link to my cake making 101 post that might be helpful: https://meaningfulmama.com/2012/02/day-35-cake-making-101.html
Does the heavy whipping cream needs to be at room temperature or can I use it direct from the fridge
Here where I lived they have heavy cream at room temperature (shelf)
and heavy cream in the cold section (fridge)
I always make mine with whipping cream straight from the refrigerator. Enjoy!!
Whipping cream should always be used chilled… It holds its “peaks” better.
You’re right. Thanks so much for adding that detail.
Why so much cream? I have made butter cream before, with just butter, and typical recipes only call for a few tablespoons. I wanted a little more stability for my cupcakes this time so I found your recipe with shortening. I was scared about adding so much cream so I only added what I was used to. The frosting looks good, tastes good, and holds up well once piped, but it gets really greasy. I tested it on a graham cracker. Let it sit for about an hour and it made the graham crackers soggy. Are you basically whipping the heavy cream into a whipped cream state within the frosting and that’s what makes it light and fluffy yet still stable when piped? Is that possibly why mine gets a greasy film after sitting out a while?
I don’t have a problem with greasiness when I follow the recipe. I wonder why the lack of cream created that result for you. I do think the heavy cream provides a bit of stability after whipped. I also think it creates a great balance to the sweetness of powdered sugar. I often find some frostings way to sweet, and I think the cream tames that a bit. I hope that helps. If you try it again, let me know what you think. 🙂
Since cream is used in this recipe is it necessary to put the cake in fridge after iced?
I put mine in the refrigerator, yes. However, I’ve left cupcakes covered for a couple nights and haven’t had a problem. I keep them in a cool place, and I know the sugar acts as a preservative. Since cakes are covered completely, the frosting traps the moisture in the cake, so it’s not a big deal to have it in the refrigerator. I leave all my cakes in the refrigerator once iced.
I am going to try your butter cream icing. I actually used heavy whipping cream instead of milk and water in a recipe that I found and it was very close to what you have done here. Thank you for sharing! I do have one question. I have seen in several sites that you can over mix buttercream icing. Have you found this to be true?
You’ll have to let me know what you think after you try it. I know that the amount of air you add to the mixture makes a big difference. There probably is a point it becomes over whipped, but I haven’t had a problem. I went to a cupcake decorating lesson at Trophy Cupcakes in Seattle with the woman who started the business. She says her big tip is to whip it longer – 1-2 minutes longer than you might normally. She had us taste and observe the frosting prior to whipping the extra and then again after. There was a significant change in color and texture for the better once whipped a bit longer. I hope that’s helpful. Enjoy!
Does this taste like bakery frosting? I love bakery frosting!
Man – Not sure. I think you’d love it, but I have had such a variety of experiences with bakery frosting that I’m not sure if it would match the exact one you are thinking about. You should try it and report back as to whether it meets your expectations. Let me know. 🙂
I am having a party outside, will this frosting withstand the Texas Heat?
Nothing will withstand the Texas Heat. 😉 I did a wedding cake on the hottest day of the year (100+), and I have to say that it was challenging. I talked to some cake decorators afterward, and they said that outdoor weddings on hot days are just hard and sagging is part of the territory. That said, I think the shortening in this recipe does add a bit of the stability needed.. If you are doing it for a party, I’d just have a test round to see how it holds up. Baking and recipes for frosting do respond differently to different kind of altitudes and temperatures – types of heat too – so testing it would be the best bet. I hope that helps.
Hello! I’m wondering how this holds up well under fondant? I decorate cakes as a hobby (sometimes it’s more of a job then a hobby) and for a couple of reason I use a completely shortening based frosting. 1- it doesn’t change consistency as I work with it ( smoothing the fondant over it), 2- I recommend to my customers that they Do NOT refrigerate the cake because it makes the fondant sweat (and colors run) when removed from the fridge and brought to room temp.
With butter and cream in this recipe I’m thinking its needs to be refrigerated. The frosting I use is good, but I’m looking for something GREAT!
Thanks!
Hi Ruth – This is the one I always use under fondant, and it works really well. I a find having the cake out covered in fondant because the sugar acts as a preservative and the fondant is a protectant as well. That said, a conservative baker might not be comfortable having it out overnight because of the butter and cream, and I get that. I just have never had an issue. I do keep my fondant cakes in the refrigerator, and I don’t have a problem because I follow a few steps. Fondant sweats because of the shock of going from cold to warm. I put a cake in the refrigerator in a box. The day of the event, I take the box out of the refrigerator DO NOT OPEN and put it in a cool dark place. After a couple hours, I move it to the kitchen counter. I wait again. If it’s going outside, I then move it outside. I don’t take it out of the box until the last minute. The gradual change in temperature helps prevent the sweating. I hope that helps. Thanks.
Made this yesterday. Results were that I think the 6oz of Cream is too much. Frosting was very soft. I added about 4 Tablespoons of Merigne Powder to firm. I was able to pipe the rose swirl after adding the butter cream. The taste of this Frosting is amazing. Next time I make it I will add less cream and use 2-3 Tablespoons of Merigne.
I have a similar recipe but I use salted butter, no added salt and use 2 egg whites instead of heavy cream. It is so-o-o-o good!
I often do the salt and salted butter. I like that little bit of a salt nip on the end. Thanks for commenting.
Thank you so much. Im excited already made a small batch and I LOVE it!!
Yay! So glad you love it. Thanks for reporting back. 🙂
Does this need to stay refrigerated?
The sugar acts as a bit of a preservative, so I’m comfortable leaving it out overnight covered. I have left it out longer than that and never had a problem. I have read mixed reviews online about buttercream that has real cream, so I’ll leave it up to your comfort level. I hope you enjoy it.
There are scoops available in sizes 1, 2 and 3 Tablespoons. They are even faster to add batter to cupcake tins when making a lot of cupcakes. Also wonderful to use for icing when in a hurry. I use them all the time. Check them out, by Pampered Chef.
I love kitchen hacks and gadgets. Thanks for that!
to prevent the icing sugar from exploding all over the place when you turn on your mixer, wet a tea towel and wrap it around the bowl and head of the mixer. this will contain the sugar and make clean up easier.
Thanks for the great tip! Really appreciate your contribution.
There is a huge difference between 2 tablespoons and 8 cups of powdered sugar… please revise this post
There is a HUGE difference between 2 Tablespoons and 8 Cups of Powdered Sugar, could you please correct the recipe in this post???
I think you must have glanced at it wrong. It says 2 lbs, which about equivalent to 8 cups. I hope that’s helpful.
When I make My Wilton Recipe Frosting – they taught us in Cake Decorating Class to use POPCORN SALT in it – as it Dissolves Much Better ! I use Almond Extract in Mine. I will try this to see how it Works ! My Recipe just only has Solid Crisco in it – No Butter. 🙂
Popcorn salt? Super interesting idea. I’ll have to try that! Thanks for the tip. My sister would love the almond. I’m not a huge fan, but I know a lot of people love that flavor. I’ll be interested to see what you think of the half butter and half crisco recipe. I think you’ll like it. Let me know. Enjoy!
Do you think there’s a way to add thawed sweetened strawberries to the frosting? My husband’s favorite cake is his grandmothers strawberry cake with strawberry icing. Strawberry buttercream sounds so good of there’s a way to make it. I’m not much of a baker.
I think it would work, and it sounds really good. It makes me want to try it. I looked at a few other recipes, and this is what I would do. I’d take fresh strawberries (maybe two cups for this recipe) and puree them down in a blender. Then, I’d heat them up on the stove a bit to thicken and reduce. Then, cool them completely and add to the buttercream when you add in the cream, salt and vanilla. Let me know how it goes.
When you whip the frosting after the addition of the whipping cream, do you use the whisk attachment or the paddle?
I just use the paddle attachment. Good question! Enjoy!
can you turn this frosting into cream cheese frosting?
I suppose you could, but this is the recipe I normally use (minus the Oreos) for my cream cheese frosting: https://meaningfulmama.com/2012/01/oreo-cream-cheese-frosting.html I hope that helps.
Hi!
how many cakes does this recipe good for?
This is a double batch, so I could do two 8 inch cakes with it, but I’m also doing fondant, so my top layer is normally pretty thin. I hope that helps. 🙂
I loved the recipe!!!! I have never made it and it was simple to make. The flavor was amazing! I just need to know if you have to refrigerate the cake or cupcake afterwards?
I’m so glad you love it. I have left it out overnight, and I think it’s fine. The sugar acts a a natural preservative. That said, I’ve read mixed reviews on the topic. I’ve done it over and over and have never had problems. I guess you proceed forward at your own risk. Cupcakes are the trickiest, in my opinion, because they aren’t fully covered in the frosting and will dry out if put in the refrigerator. It shouldn’t be an issue to refrigerate the cake as the frosting acts to seal in the moisture and protect the cake. Hope that helps!
Can i leave the frosted cake out on the counter. It has heavy cream in it just want to make sure we don’t get sick.
Thanks
The sugar acts as a preservative. I have left it covered overnight with no problems. I would have no hesitation to leave it out on the counter for a bit. That said, you could take a conservative route. I have read different opinions on the issue, so I definitely ant people to do what they are comfortable with. Hope that helps.
Is this buttercream white or more of a “cream” color? I have to make a white cake but wanted to use your recipe.
It has a little cream, due to the vanilla. The best way to get a pure white is to use clear vanilla like this: http://goo.gl/Hr4Ehv (affiliate). That said, I don’t like the flavor as much as I like the other vanilla I buy (http://goo.gl/Hr4Ehv – affiliate), but I do believe it’s the only way to get a pure white look. You can use this clear vanilla in place of your other vanilla. Hope that helps!!
Can you split the recipe in half imstead of making one big batch?
Yes, that shouldn’t be a problem at all. Enjoy! Let me know what you think.
Your recipe is similar to mine. I don’t use cream though. Does this make it more fragile and needing more refrigeration? Thanks
Alyce
It does need more refrigeration although the sugar does act as a natural preservative. It’s a sturdy buttercream though. I love it. 🙂
Good morning. Just a quick question how do you think a cream cheese butter cream would taste? I love butter cream but my favorite would be cream cheese icing. Thanks
I really need to take better pictures, but here’s a link to my favorite cream cheese frosting recipe. I think it might be just what you are looking for. Enjoy! https://meaningfulmama.com/2012/10/cream-cheese-frosting.html
Great recipe! I used yours because of your name. My daughter has the same name spelled the same way! My Jodi turned 13 today. She wanted a rice Krispy cake so I used your recipe wih it. Thanks again for the recipe.
That’s fabulous. I love how you chose what frosting to use. Tell Jodi I say Happy Birthday! 🙂
Just made this recipe to frost Easter cupcakes that I made tonight. OMG! This is seriously the BEST frosting ever! Thanks so much for sharing it.
Yay! Thanks so much for reporting back about your success. It is so helpful for other readers. Have a fabulous Easter, and enjoy those cupcakes!
Hi is this a crusting butter cream?
No, it’s not. I hope that helps.
Love this recipe…it’s now my go to frosting. Can I just add melted chocolate to make it chocolate buttercream?
I’m not sure melted chocolate would work because chocolate is so sensitive and reacts weird in melted form. I would say cocoa powder would be a better solution. I need to just experiment with it and perfect it with recipe. Thanks for the inspiration.
I’m going to try this on a wedding cake this weekend…. but I need it to be white, white like our snow outside! Lol, anyway, was thinking… regular Crisco and butter flavoring? Please give me your thoughts!
The regular Crisco would definitely be better in terms of getting a more white product. You might compromise a little on taste. The biggest tip I can give you is to buy clear vanilla. Again, I think it compromises a bit on the more pure vanilla, but if white is your goal then it is a must. I believe you can buy it at Michael’s, but I will also provide an affiliate link here: https://goo.gl/w0UJNB I hope that helps. Sorry it took me a couple days to get back to you.
How did it work on the wedding cake.
It works really well! Enjoy!
I made this recipe for my daughters cake and everyone loved it. I had people asking for the recipe. I added the powder sugar 1/2 cup slowly at a time. I used my kitchenaid and it was so smooth. Sweet but smooth.
Thanks so much for reporting back. I’m so glad it was a hit, and I appreciate you passing along my site to your friends that asked!
I’ve tried SO many buttercream recipes and this one tops them all. Not too sickeningly sweet and so creamy. I will never use another recipe again. Thanks Jodi!!!
I have never been a cake lover, but had to change my mind after indulging in Jodi’s cakes, specifically made with her “Best Buttercream Recipe.” Thank you, Jodi for helping me branch out. Your frosting is declicious.
So glad you love it! Thanks for the great compliment.
Good on everything, my go to recipe!
Thanks so much. Glad you like it!
Yum! I love buttercream frosting – great recipe!
Thanks so much! I appreciate it!
Thanks so much for commenting. It’s my favorite part too, but I love a good balance between the frosting and cake.
Hello, how many cups of icing does this make? I’m frosting 250 cupcakes so I want to make enough.
Thanks
Sorry it’s taken me a while to write back. I’ve been in Israel with no access to my site. This recipe makes 48 cupcakes, so you will need to make 6 times the recipe to make sure all of them get covered. If you save this recipe for another time and need to remember, you can scroll to the recipe card, and it provides the serving size, calorie count, prep time, etc. Thanks so much. Enjoy!
I absolutely love this recipe. However, the last few times I’ve made it, it has a coconut taste to it. The only thing I can come up with is the butter flavored Crisco has palm oil in it. I also use imitation vanilla extract & don’t add salt because I use salted butter. Can you tell me how to overpower the coconut taste?
Thanks so much for commenting and asking. My mother-in-law contacted Crisco because her pie crusts weren’t turning out the same and didn’t taste like they used to. Crisco has changed their recipe, so people are experiencing different outcomes in loved recipes. It’s super frustrating. My best advice is to go 100% butter instead of Crisco. Really, it’s probably the better option to have the more natural butter. The only reason why the Crisco is nice is because it creates a bit more stability to the buttercream. Other than that, I can say that I use salted butter and salt in the recipe. I like that little kick of salt at the end…those chocolate salted caramels from Costco…don’t get me started. To leave the pallet with a little salt is a yes please for me. You could try adding the salt in. I also am picky about the quality of my vanilla. If you smell the imitation vanilla extract from say Costco or what most would typically buy of the shelf at a grocery story vs. a high quality vanilla – you will be shocked. I’ll add an affiliate link to the brand I purchase on Amazon. I really feel like quality vanilla makes a huge difference in all baked goods. Here’s the link: https://amzn.to/2ukhXCb Hope that helps!