Rick's Special Buttercream Frosting

Rick's Special Buttercream Frosting

538 Reviews 364 Pics
  • Prep

    30 m
  • Ready In

    30 m
Rick Mazzuca
Recipe by  Rick Mazzuca

“Ideal buttercream for frosting and borders.”

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Ingredients

Adjust Servings

Original recipe yields 7 cups

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Directions

  1. In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
  2. Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

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Reviews (538)

Rate This Recipe
JOSLYN H.
826

JOSLYN H.

This is close to my own recipe but I've always used all butter. I was never quite happy with the results because the frosting was always a bit too sweet for me. Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick! *UPDATE 1: The whipping cream is a MUST! I forgot to buy whipping cream and used milk instead, big mistake... the frosting wasn't as fluffy and creamy. *UPDATE 2: I wanted a peanut butter frosting for a Reese's chocolate cake I was making, so I added in 1/2 cup creamy peanut butter with the Crisco and butter. Turned out great, with just enough of a peanut butter taste to do the trick.

naples34102
328

naples34102

Truly an exceptional frosting, especially when butter is substituted for half of the shortening. Not too sweet, with a fluffy, creamy texture. There are infinite possibilites for a variety of flavorings and add-ins. It was a generous amount to fill and frost a 3 layer 9-inch cake. A real keeper and will be used over and over!

Jillian
210

Jillian

Awesome butterceam frosting! I used half butter and half butter flavored shortening. I also used half the amount of cream and as other's have stated, add it until you get the desired consistency. You can definitley play with this one. I added 1/4 cup of real maple syrup for a maple buttercream and used it to frost cupcakes made from "Nutmeg Feather Cake" from this site.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 684 cal
  • 34%
  • Fat
  • 41.6 g
  • 64%
  • Carbs
  • 80.3 g
  • 26%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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