Buttercream Icing

Buttercream Icing

980
Sharon Gerstman 0

"An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. When you need to add coloring to icing, use color paste. If you use liquid coloring, you may need to add more confectioner's sugar."

Ingredients 15 m {{adjustedServings}} servings 181 cals

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Nutrition

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  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
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Reviews 980

  1. 1229 Ratings

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Jacki
11/12/2006

I made two batches. One following the exact recipe, and one with all butter. Defenitely use all butter, the icing turns out just as nice and there is no shortening taste.

lonnarific
7/31/2007

Great base recipe; I used all butter, no shortening. I used an extra teaspoon of vanilla and about 4-5 tablespoons of milk. I only used 2½ cups of powdered sugar and found it to be more than enough; I can't imagine the coma I'd be in if I had used 4! I used this icing on the One Bowl Chocolate Cake III (pictured) and I had some left over. The key is clearly to beat at medium to high speed for several minutes to ensure maximum peak. I do recommend this recipe provided you make some minor tweaks... I definitely suggest tasting as you go to ensure that you don't accidentally use too much sugar and have no way to remove the excess. Remember, the best recipes on earth still go through trial and error. =)

dagny21
10/20/2003

I liked this. It had a milder flavor than other buttercream frostings I've tried, and I LOVED not having to cook it, and not using any eggs in it. As another reviewer pointed out though, it's absolutely unnecessary to beat the sugar in one cup at a time. Save yourself all that trouble and just pour all 4 cups in at once. I also used about twice as much milk, but that was just my preference. I suggest adding milk one tablespoon at a time until you have the consistency you desire.