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The Best Buttercream Ever

arkirose
By: arkirose
Posted 05/27/10 • Last updated 05/27/10 • 599 views • 33 comments

Posted by arkirose

I got this recipe from a friend about 6 years ago. I love it. I did change the flavoring from vanilla to almond & butter flavoring. Everyone loves it!! And, because you don't use milk, it lasts a lot longer. I have learned a trick to keeping buttercream fresh for several months. Put it in an airtight container & place in the freezer. It will taste the same as fresh when you thaw it!! It's a great way to keep all of your colored icings for the next time you need it.

Ingredients

  • 1 1/2 cup shortening (I use Crisco) 1/2 cup or 1 stick margarine or butter (salted or unsalted, makes no difference) 1 tsp butter flavoring 1 1/2 tsp almond flavoring 4 Tbsp water 2 lb powdered sugar

Instructions

Cream shortening & butter or margarine. Add flavoring, water & sugar. Beat until creamy. It's that simple. You can add any flavoring you like. I've used lemon, cheesecake, whatever. To make chocolate buttercream just add cocoa to taste. I use about 4 tablespoons. It depends on your taste.

Comments (33)

dodgerette09 5/27/10 at 12:50pm
Does this buttercream crust well?
chillrr1 5/27/10 at 11:03pm
Just used it this evening....crusts very well and comes out very white.
sugarxosugar143 6/14/10 at 12:09pm
about how much does this recipe make?
scrabblemomof1 6/15/10 at 7:32pm
with the chocolate version, do you still use the almond flavoring?
pinksugarcake 6/17/10 at 11:25am
What size cake does this cover?
pinksugarcake 6/18/10 at 5:32am
Made this last night and it is REALLY good! I used all Vanilla extract but want to try with the butter/almond too. How many cups does the frosting yield? I cut the recipe in 1/2 and I am guessing 2 cups?
suz-e-q66 6/18/10 at 10:31pm
Just made some tonight and it's very good and easy.
CulinaryMaster 7/3/10 at 4:41am
Just used this recipe to make the frosting for my 4th of July cake, it is so easy to make and tastes devine! I truly will never make another type of frosting. I would deffinantly recomend this recipe to anyone at any time!
Crazy4Bay 7/3/10 at 10:14am
I've made this recipe 3 times now and I love it, and everyone who has eaten my cakes loves it too! This morning, I made an 8 inch 2 layer cake, each layer torted once, so filled 3 times with the buttercream. I also crumb coated before a final coat of icing, plus had more than enough for what is surely too many flowers and borders with some left over. Hope that helps as to a yield!
visa3 7/5/10 at 7:21am
Sounds great can't wait to try it. If I were to use lemon, should i pmit the other flavors? Or use half butter and half lemon? Thanks
bsnder5 7/10/10 at 10:38am
I use a recipe similar to this. I use heavy cream instead of water. Tastes delicious. I use any flavoring I have, depending on the cake that I am making (even root beer concentrate).
kjxoxo1 7/15/10 at 6:39am
Thank you so much for this recipe!!! I made I last night. It tasted awesome!!! My kids age 7 and 9 wanted the bowl!! I am extremely new to baking-- made my first cake yesterday-- this recipe was simple to make and crusted nice. I was looking for a recipe that wasn't very involved and this was perfect. I did have to add maybe 4 more tablespoons of water because it was extremely stiff. I'm baking another cake this weekend and will use this recipe again. Thank you so much again for sharing!!!
adbusch 7/22/10 at 5:22pm
Can I use this on a marshmallow fondant covered cake with it not being refrigerated since it has butter in it!?
arkirose 7/28/10 at 8:55pm
I'm so glad you all like it! Now to answer questions. You can use any flavoring. I would omit the almond if you use vanilla, lemon, etc. The butter flavoring actually works well with most other flavorings. In the Chocolate version you should omit the almond but use the butter flavoring. This icing is great for piping on fondant. The sugar & water keep it from souring, so the cake doesn't need to be refrigerated. I can cover an 11 x 15 cake with this recipe & trim it as well. I believe it yeilds about 4 cups.
NamsKohli 8/9/10 at 6:14am
am planning on using this recipe for my son's first birthday cake which is going to be a jungle themed cake. Will this frosting be able to hold fondant & other decorations? I live in a very hot & humid climate(pretty much 90% humidity levels!) - can I frost the cake the morning of the party & then put the deco 2-3 hours later? Sorry if it's too many questions.. Am a complete newbie but am attempting this coz I love the idea of baking my sons bday cake.. Excited & very nervous at the same time :) Appreciate ur response :)
arkirose 8/11/10 at 2:29pm
It will hold fondant just fine. You should have no problem icing it that morning & placing the fondant on it later. Girl, it took me 4 hrs to decorate my daughter's first birthday cake & it was just a sheet cake!! lol My mom told me that it was cute but I needed to get alot faster! lol Good Luck!!
musicluvrr101 8/27/10 at 1:54pm
This is probably a dumb question, but i'm guessing that this recipe needs to be refrigerated? I know, dumb question. thanks (:
arkirose 9/7/10 at 5:29am
I do refrigerate it to keep it fresh longer. But it will stay fresh on the cake unrefrigerated for up to a week.
cuppycake23 9/12/10 at 1:07pm
Does this icing crack when you move it, after it crusts?
SuzyCakes1130 9/28/10 at 11:05pm
Made this recipe for a 9x13 sheet today and had more than enough. Also crusted quickly and paper towel smoothing method works perfectly. Flavored with Creme bouquet ..mmmmmm.....very good
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