Let’s talk about Vanilla Buttercream Frosting. This recipe is easy to make and works great for decorating cookies, cakes, and cupcakes.
There are 4 main types of buttercream: American, Swiss, French, and Italian. Here’s a basic breakdown of the ingredients for each:
AMERICAN: Powder sugar + softened butter + milk + vanilla.
SWISS: Egg whites + light corn syrup + white sugar + softened butter.
FRENCH: Egg yolks + homemade sugar syrup + butter.
ITALIAN: Homemade sugar syrup + egg whites + white sugar + softened butter.
We’re going to talk about American buttercream frosting today! You’ll see two version of American buttercream out there; all butter and a butter/shortening combination. This Buttercream Frosting Recipe calls for a combination of butter and shortening.
If you’re a fan of all-butter buttercream, stop by my Perfect Buttercream Frosting recipe here.
Using shortening in a buttercream frosting will add stability to your frosting and help it stand up better on hot days. Most buttercream frosting recipes that use a combination of butter and shortening go with a 1:1 ratio. I prefer to use a little more butter and a little less shortening.
This recipe calls for 3/4 cup of butter and only 1/4 cup of shortening. It’s the best combination I’ve found. You will get a stable frosting, ready to stand up to those warm days and help you tackle any decorating ideas you have, all while producing a creamy, buttery frosting perfect for your cake or cupcakes!
I hope you enjoy:)
Vanilla Buttercream Frosting
- ¾ cup butter, softened
- ¼ cup shortening
- 2 teaspoons vanilla extract
- 4 cups powdered sugar, SIFTED
- 2-3 tablespoons milk
- In a large bowl using your paddle attachment , cream together the shortening, butter ,and vanilla.
- Add sifted powdered sugar, 1 cup at a time, beating well between each addition.
- Pour in 2 tablespoons of milk, and continue mixing until light and fluffy.
- If needed, add last tablespoon of milk.
- Cover icing until ready to decorate.
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.
