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Buttercream Frosting
A Recipe For Buttercream Frosting perfect for cakes, cookies, and cupcakes. Once you make homemade buttercream, you won't go back to store-bought frosting!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
40
Calories
182
kcal
Author
Tonia Larson
Ingredients
8
cups
powdered sugar
4-6
tablespoon
half-n-half
(Start with 4 tbsp. and add more later if needed)
2
teaspoon
vanilla extract
1/4
teaspoon
salt
1
cup
butter
(softened yet still firm)
1
cup
shortening
Instructions
Sifting the powdered sugar after measuring. Set aside.
Whisk together the half-n-half, vanilla extract, and salt. Set aside.
Beat the softened (yet firm) butter and shortening until light and fluffy.
Gradually add four cups of the sifted powdered sugar a 1/2 cup at a time. Allow the powdered sugar to mix before adding more.
Add the half-n-half mixture and stir to combine. Scrape down the sides and bottom of the bowl.
Gradually add the remaining four cups of the sifted powdered sugar a 1/2 cup at a time. Allow the powdered sugar to mix before adding more.
If the buttercream is too thick/dry, add more half-n-half one tablespoon at a time. Or if it is too wet, add more powdered sugar a little at a time.
Beat the buttercream until smooth.
Store in an airtight container in the fridge or freezer.
Video
Notes
Recipe makes 5 cups of buttercream frosting. Serving size is 2 tablespoons. See blog post for tips and FAQs.
Nutrition
Calories:
182
kcal
|
Carbohydrates:
24
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
13
mg
|
Sodium:
56
mg
|
Potassium:
3
mg
|
Sugar:
24
g
|
Vitamin A:
147
IU
|
Calcium:
3
mg
|
Iron:
1
mg