Shortening and margarine are used to make this quick and simple buttercream, much like in-store bakeries!
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch cake |
Ingredients
- ½ cup margarine
- ½ cup shortening
- ⅛ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 5 cups confectioners’ sugar
- ¼ cup milk
Instructions
- In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners’ sugar and milk. Beat well.
Reviews
So for those saying it tastes like the supermarket frosting let me help you out. Use plain full fat yogurt,Greek yogurt or even butter milk instead of the milk I promise you’ll thank me later it gets rid of that undescribable taste. Something about the tart in the yogurt that balances the flavor. Also whatever extract you use consider finding a flavored yogurt that pairs. My cakes have been a hit this way. You will have to refrigerate the frosting and let it rest if you aren’t frosting and serving right away..
Save your true buttercream for special cakes – this recipe is perfect for frosting cheap Betty Crocker cupcakes! It even piped really well.
Made exactly as the recipe and it turned out great. Good taste and good spreadability.
Very easy and tasty. Will be my go to recipe.
Light and fluffy buttercream. The only difference I made was I did 3/4 butter and only 1/4 shorting
After carefully following the recipe, I was very disappointed. The stuff would stick to anything – except the cake! Next time I’ll look for a little thinner frosting. Maybe that’ll do it. It did taste good.
Was very easy to work with. Tasted buttery but hardened with the Crisco. Will use again.
Too Much Sugar
For a first time “baker” this was the best recipe!! It was easy to follow and the ingredients were perfect. I did not have to substitute anything or add more or less of something. It was just perfect!
I haven’t made icing myself in forever. Do it!!! I didn’t have shortening so I just used all butter-and heavy cream instead of milk just because. Also, I used 1 tsp vanilla .5 tsp almond extract about 1 cup less sugar. I don’t know how much cream I used but it was way more than 1/4 of a cup. Just start with the creamed butter and work the rest of the ingredients in gradually until the consistency and flavor are to your preference. It is super easy and delicious. 1000X better than the gross grocery store pints.
Great texture and tastes great.
Used lemon instead of vanilla turned out great
Perfect! So tasty!
This butter cream frosting is really good. This will be my go to frosting.
My go-to buttercream. My 8 year old son loves baking and is the reason why I had to find an easy recipe so he could make it! We love it
Very easy and super yummy! It’s the perfect amount of sweet and perfect for piping. Definitely will use this frosting again!
Used butter Crisco and butter, and reduced sugar to 4 Cups, as I didn’t want it too sweet. It’s wonderful, and so easy to work with!
I won’t make this again, it just fell apart immediately after I piped it on the cupcakes.
Only thing different, I used butter, and didn’t have vanilla extract so I used almond extract. We loved it. Would recommend and I will use this recipe from now on.
im trying to figure out where I went wrong. This is my 2nd time making frosting ever (the last time it was so thick it killed my handmixer). I followed the recipe to the letter. I baked the cake yesterday so it’s fully cool and my house’s a/c is set to 68. This stuff spreads great and melts off the cake! I wont even try decorating with it, it pours like pudding! Tastes okay, feels a little grainey despite using confectioners sugar (which is fresh from the store).
It was very easy and I’d make it again. I liked that I had all the ingredients in my kitchen.