Vanilla Buttercream Cupcake Frosting


  • 12cup Crisco shortening (I actually use Alpine Hi-Ratio Icing Shortening)
  • 12cup real butter, softened (not margarine)
  • 1teaspoon clear vanilla (I use Wilton’s Vanilla or Butter flavoring)
  • 4cups powdered sugar (sifted)
  • 2tablespoons milk (use your judgment to adjust to consistency you want or need)


In vast blending dish with oar connection (I utilize my Kitchen Aid blender) beat together shortening and margarine.

Include vanilla and with blender low include your powdered sugar, one glass at any given moment, blending after each container is included. Rub sides and base of bowl much of the time.

At the point when the sum total of what sugar has been included icing will seem dry. Include drain, one tablespoon at any given moment until you get your fancied consistency (2-3 tbsps of drain give me the coveted consistency I requirement for channeling). Increment blender speed to medium/medium high and beat for 4-5 minutes.

If not utilizing immediately or you need to step away for a couple of minutes cover the bowl with a sodden fabric to shield icing from getting excessively dry. This icing can be hidden away icebox for up to 2 weeks.

For thin spreading consistency include 2 tablespoons light corn syrup or drain.

For unadulterated white icing (firm consistency) discard spread and substitute an extra 1/2 glass shortening for the margarine and 1/2 teaspoon no shading spread seasoning. Indicate 4 tablespoons light corn syrup or drain to thin to frost cakes.

For Chocolate Frosting: Add 3/4 container unsweet cocoa or 3-1 ounce squares unsweetened heating chocolate, softened. Include an extra 1-2 tablespoons drain.

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