Special Buttercream Frosting

Special Buttercream Frosting


"This recipe makes an ideal buttercream for frosting cakes and decorating them with borders."


30 m servings 222 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
  2. Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.
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Your rating



  1. 1166 Ratings


If you're looking for the definitive buttercream recipe, then look no further. Here are a few reasons why this recipe rocks my world: 1) Consistancy: It's PERFECT. Not too gloopy or too stiff. J...

After reading all the reviews, I decided to take a chance and follow the recipe *exactly* - that's right, NO changes - and it was absolutely delicious! 5 Star all the way. I've taken the Wilton ...

I made a huge birthday cake for 50 people yesterday and wanted to try a different buttercream recipe. I made 2 changes based on other reviews. (1) I used 1 1/2 cups shortening and 1/2 cup butte...

I tried two variations of this recipe so far. The first time I tried a variation I read in the reviews because I didn't want the frosting to have a greasy after taste. I used 1 c. butter and 1 c...

This is the best buttercream recipe I have ever tried before, but I read the reviews and substituted 1 and 1/2 cups of the shortening with butter (having made buttercream that tasted "greasy" be...

While this recipe is really good, it is definitely not for cakes to decorate in the Wilton fashion. It is too soft to hold up intricate work. Also, because of the cream, refrigeration is neces...

This really is a GREAT RECIPE however I STRONGLY recommend using half unsalted butter for half the shortening and only 5 cups sifted powdered sugar (otherwise it would be much too sweet). I als...

I substituted the shortening for butter and it was the best frosting I've ever made.

After reading several reviews and seeing all the changes everyone made to this recipe, I looked for the opinion of someone who actually followed the recipe. I followed it exactly and it is the ...