Vanilla Buttercream

Vanilla Buttercream Recipe.
Homemade Buttercream

A simple and easy homemade buttercream recipe that can be modified and changed with great results!

Find a full tutorial here at Buttercream 101.

Vanilla Buttercream
Author: Cookies & Cups
  • 1 cup salted butter, room temperature
  • 1/2 cup Vegetable Shortening, like Crisco
  • 7 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4-1/3 cup heavy cream (you can add more or less to achieve your desired consistency. Make it stiffer to pipe roses and decorations, add more for optimal spreading consistency)
  1. In bowl of stand mixer beat together butter and shortening until smooth. Slowly add in powdered sugar until mixed in. Next slowly stream in heavy cream while mixing. Once all the heavy cream is added, turn mixer up and allow to mix for at least a minute.
  2. Store airtight in refrigerator for up to a week.
you can use 1 tsp of clear vanilla extract to keep the frosting very white.


46 Responses
  1. Kay

    Thanks for sharing your buttercream recipe! If I wanted to make a chocolate buttercream frosting, how much cocoa powder should I add, and would I need to tweak anything else in your recipe? Thank you!!!!!

  2. madelyn

    Hi, I subscribed a few days ago and have tried two of your recipes and they are great. I am trying to get your vanilla butter cream recipe but can’t. Can you please put the link for me? Thanks!

  3. Madelyn

    Hi, is not working. I get the page that says vanilla buttercream and has the beautiful pic of a plate with different cupcakes. I scroll down and the it says 34 comments and the recipe is not there πŸ™ I’ve been able to see all the other recipes.

  4. Tammy

    The Butter Cream recipe is not showing up for me either. Iv tried both desktop computer and my phone. Can you email it to me please?

  5. Michelle

    Hi! it’s the first recipe with Crisco that i came across. I have tried pure buttercream several times and got grainy buttercream every time. it’s like the powdered sugar cannot dissolve properly no matter how long I beat the mixture. I sifted the powdered sugar with no avail. Will the crisco help? or will a dash of milk help dissolve the powdered sugar? Thanks in advance and I hope you can give me some tips! πŸ™‚

    1. Shelly

      There is heavy cream in the recipe, which helps makes the frosting not stiff…Powdered sugar shouldn’t be grainy…that’s really strange! Did you try this recipe? It’s my favorite and I’ve never had grainy results.

  6. Kate

    I was going to use this recipe for sugar cookies, do they need to be refrigerated? I’ve never used heavy cream before. Thank you!

  7. Winter

    Hi!! This recipe sounds very similar to my Grams but she is gone and I can’t remember hers exactly, so I came looking and found yours. Yay!! I am wanting to use this to decorate my daughters birthday cake nothing crazy just would like it to be smooth and not melt quickly as I live in south FL I am not sure that is possible. Will this recipe work as is?

  8. Amy

    About how many cups of frosting does this yield? I’ve made it, and love it! but have never paid attention. I’m making a very large cake, and need to know how much to increase it by. Thanks!

    1. Shelly

      Yes, absolutely. I use shortening for a bit of stability, because butter melts a little faster, but if your climate isn’t too warm there shouldn’t be a problem!

  9. cindyv

    I just have to leave a note to let you know how much I LOVE this buttercream frosting. It was in your cookbook called the perfect buttercream so I decided I had to try it if it is perfect. It really is. I had to make 50 four inch cakes for a little baking class I was teaching. That meant that I had to make a lot of frosting. I used 49 cups of powdered sugar to times this recipe by seven. People have requested this recipe again and again since these cakes went to twenty five different homes. Today one of the women that asked for the recipe made the frosting on some cupcakes she gave out. People were again going crazy and asking her for the recipe. Anyway, I just wanted to thank you for sharing this recipe. Now I’m a little obsessed with wanting to make everything in your cookbook because it might all be that good.

  10. Michelle

    Shelly…do you have a recipe for buttercream flowers that is stiff enough to keep their shape..i can’t seem to find one that holds up to making flowers…any tips or help would be great …Thanks

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