Friday, August 10, 2012

How do you make this yummy frosting!?

Vanilla Butter Cream  


1 cube butter*
1/2 cup solid pure vegetable shortening
1 lb bag powdered sugar (or 4 cups sifted)
1 tablespoon Meringue Powder (may substitute with cornstarch)
1 tsp vanilla (or more if you want more flavor, just subtract the extra vanilla from the water)
7 - 8 tsp milk* or water

Beat butter, shortening and liquids together until fluffy.

Add powdered sugar and meringue powder.

Beat until light and fluffy (About 3 minutes)

This makes a STIFF consistency frosting (used for making stand up things like flowers)

For MEDIUM consistency frosting (used for making pretty much every other decoration) add an additional 1 TBS of water.

For THIN consistency icing (best for frosting the body of the cake) add 2 TBS extra water.

To make it chocolate: Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons water to recipe. Mix until well blended




* Because I'm now dairy free I use the following substitutions for my recipe:


ü      1 cup solid pure vegetable shortening

ü      Water only

ü      1 tsp Butter flavoring



For White Icing use CLEAR Vanilla Extract (or white food coloring)



This is the Wilton Buttercream recipe found on

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