Extra Special Buttercream Icing Recipe

Posted 08/31/09 • Last updated 03/15/09 • 2998 views • 149 comments

I got this recipe from another website from Donna. The only thing I would add to her introduction, is that this is a very "light" (not heavy) and not sickingly sweet frosting. It reminds me of silk and is very easy to use. I have added other things to it to change the flavor (i.e. cocoa for chocolate frosting, cream cheese for cream cheese frosting). This is the best buttercream icing I have ever tasted. I used it for my daughter's wedding cake. I made a double batch, which was enough to ice, border, and pipe small decorations on the sides of the cake for a 14" x 10" x 6" tiered cake. I think the whipping cream is the secret to making this icing special.

Extra Special Buttercream Icing Recipe

Ingredients

1 cup butter 1 cup vegetable shortening 2 lbs powdered sugar (8 cups) 1/2 teaspoon salt 1 tablespoon meringue powder (optional) 1 teaspoon clear vanilla 1 teaspoon almond extract 1/2-1 teaspoon clear butter flavoring 4-6 ounces whipping cream Wilton?s White White cake color (for very white; no ivory color) For other flavors, may add cocoa for chocolate frosting and softened cream cheese for cream cheese frosting.

Instructions

Cream butter and shortening until fluffy.
Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
Add salt, flavorings and enough whipping cream to make the consistency you need.
Beat at medium speed until icing is fluffy.
You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
The meringue powder gives the icing a light crust, but it remains soft underneath.
This is a good icing for beginners, practice or "informal" cakes.
Changes for a wedding cake
add 1/2 tsp. extra meringue powder (for a stronger foundation to decorate on), more flavoring, 1/2 tsp. extra of each
If very white icing is desired, use Wilton's White White Icing Dye, it "bleaches" out the ivory color.

Comments (149)

ButterBaby 10/24/09 at 9:19pm

Can you tell me how much cocoa you would add to make the chocolate icing?

RebeccaAnn 11/4/09 at 2:44pm

Hey! Thankyou for the post, I just made a batch and i'm very excited, it colors really nice =] How long will it keep do you suppose? I have it in the fridge, and i can't use it until friday, so about 2-3 days you think?

JustToEatCake 11/5/09 at 6:52pm

Does this crust? Thanks!

mom2boog 11/11/09 at 5:06pm

this is the only buttercream I use- it does crust lightly but the flavor is out of this world

mzkat2u 11/15/09 at 2:02pm

I used this recipe for a baby shower cake I did on Nov. 14 and it was awesome!!!!!!!! Everyone kept saying how great it was!! I have tried many recipes and this is the best. It will be my standard from now on!!! Thank-you Thank-you!!!!!

cocopuff72 11/17/09 at 9:25pm

What are the measurements for the cocoa and cream cheese versions?

mfortune 11/20/09 at 9:00am

Can you substitute cool whip for the whipping cream?

Firewife54 11/22/09 at 11:38am

This is my families new favorite icing! Thanks for sharing. Did anyone ever figure out how much cocoa to add for chocolate icing?

cake_mama6115 2/13/10 at 9:48pm

Love this icing!

tal 2/16/10 at 5:35pm

I can't wait to try this but I would also like to know how much cocoa and how much cream cheese if making 2 different flavors? Thanks for sharing! lisa Levine talobx@verizon.net

chasley101 2/17/10 at 2:08pm

does this need to be refrigerated?

Ckent 2/25/10 at 7:46am

Do you whip the cream before putting it in?

auntbeesbaking 3/4/10 at 1:25pm

I'm sorry for not answering questions; thi is the first time I've been able to access the comments. Cream cheese - would add at least 1 (8 oz) softened cream cheese. Cocoa - depends on how "chocolatey" you want it; anywhere from 1/4 c to 1 c of baking cocoa. This lasts easily 2-3 days in the refrig; I've used it even a week later without any problems. It also freezes well. mfortune - I've never substituted Cool Whip, but if you do, will you let me know how it turned out? I do not whip the whipping cream - just add it in. This does NOT need to be refrigerated. I've done cakes several days ahead withouut anyone getting sick. The amount of sugar keeps it from spoiling. There are posts talking about this. I hope everyone gets their questions answered. Sorry it took so long to get to you!

JustToEatCake 3/4/10 at 1:59pm

Thanks for the update!!

Jealena 3/11/10 at 10:19am

If you freeze, do you let it come to room temp then re-whip or does it come out ready to use? Do you use this instead of SMBC?