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Smooth Buttercream Frosting

Smooth Buttercream Frosting

  • Prep

  • Ready In


This flavorful icing is ideal for decorating. It may be refrigerated in an airtight container for up to a week. Re-whip before using.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet


  1. Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract. Beat sugar, one cup at a time, into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy.
  2. Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing refrigerated when not using.
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Basic buttercream frostings don't vary much in terms of ingredients; butter and or shortening, powdered sugar, flavoring (usually vanilla) and liquid (usually milk). Where they do vary is in the amounts of the ingredients, less or more fat, less or more powdered sugar, and so on. This recipe has those measurements nailed on all counts, and I particularly liked the combination of shortening and butter. (I happen to be in Naples now where it is Africa hot, so I needed the sturdier holding power of the shortening) I stuck to the measurements precisely, but fiddled with the flavoring slightly - a half teaspoon each of vanilla, almond extract and butter flavor and just a pinch of salt. There aren't too many buttercream frostings I like well enough to eat directly from the decorating bag (once finished with it of course) like this one!


I used this for a red velvet cake and took it to my son's for a cookout. I used butter flavored crisco for the shortening.It was fantastic. I will use this recipe from now on. Thanks for sharing


Yummy frosting! Great texture and I really like the flavor. This is a riff on a buttercream I make pretty frequently and the milk really helps the texture.