Vanilla Buttercream Frosting Recipe
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  • ¾ cup butter, softened
  • ¼ cup shortening
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar, SIFTED
  • 2-3 tablespoons milk
  1. In a large bowl using your paddle attachment , cream together the shortening, butter ,and vanilla.
  2. Add sifted powdered sugar, 1 cup at a time, beating well between each addition.
  3. Pour in 2 tablespoons of milk, and continue mixing until light and fluffy.
  4. If needed, add last tablespoon of milk.
  5. Cover icing until ready to decorate.
If the frosting is too stiff, simply add more milk, one tablespoon at a time.

If the frosting is too soft, add a little more powdered sugar OR try putting your bowl of frosting into the fridge for a few minutes...the butter may have just gotten too warm.

Frosting can be made 1-2 days in advance. Store in air-tight container in refrigerator. Before using, remove from fridge and bring to room temperature.

Frosting freezes well for up to 3 months. Thaw overnight in the refrigerator. Bring to room temperature and stir well before frosting cupcakes or cakes.
Recipe by ezeBreezy at