Buttercream Icing Recipe…………….
For all of those who have asked, here is the Buttercream Recipe that I use on my cakes, it is soo good and you will receive many compliments!
NOTE: For those in other countries here are some conversions that may help in figuring out how much butter to use in this recipe…..along with some other conversions that I have been asked for……..
1 stick of butter = 1/4 pound 1 stick of butter = 1/2 cup 1 stick of butter = 8 tablespoons 1 stick of butter = 4 ounces 1 stick of butter = 113 grams For those in the UK..... Shortening is actually called Trex.
Popular Conversions for use in recipes for those in different countries.
Make quick conversions from cups to grams, oz’s and MORE!
1 ounce = 28.34 grams
1 pound = .453 kilograms
1 g = .035 oz
1 kg = 2.2 lb
1 fluid oz = 29.57 milliliters
Measuring Spoons
1 Tablespoon = .5 fluid oz or 14.79 ml
3 tsp = 1 Tablespoon
4 Tablespoons = 1/4 cup
16 Tablespoons = 1 cup
Additional Ingredients with their Conversions
1 c chocolate chips = 152 g
1 c cocoa powder = 128 g
1 c walnuts, chopped
= 122 g
1 c walnut/pecan halves
= 99 g
1 c shredded coconut
= 71 g
1 c solid shortening, e.g. Crisco® = 205 g
1Tbsp baking powder
= 12 g
1 Tbsp salt = 18 g
Butter
If you know a cup of butter weighs 8 ounces, you could do the math yourself:
1 ounce = 28.34 grams, so one cup of butter weighs 227 grams.
1/4 cup of butter = 57 g
1/3 cup of butter = 76 g
1/2 cup of butter = 113 g
Dry Goods
All-Purpose Flour and Confectioners’ Sugar
| Cups | Grams | Ounces |
| 1/8 cup (2 Tablespoons) |
16 g | .563 oz |
| 1/4 cup | 32 g | 1.13 oz |
| 1/3 cup | 43 g | 1.5 oz |
| 1/2 cup | 64 g | 2.25 oz |
| 2/3 cup | 85 g | 3 oz |
| 3/4 cup | 96 g | 3.38 oz |
| 1 cup | 128 g | 4.5 oz |
Rolled Oats
| Cups | Grams | Ounces |
| 1/4 c | 21 g | .75 oz |
| 1/3 c | 28 g | 1 oz |
| 1/2 c | 43 g | 1.5 oz |
| 1 c | 85 g | 3 oz |
White Sugar (Granulated)
| Cups | Grams | Ounces |
| 2 Tbsp | 25 g | .89 oz |
| 1/4 cup | 50 g | 1.78 oz |
| 1/3 cup | 67 g | 2.37 oz |
| 1/2 cup | 100 g | 3.55 oz |
| 2/3 cup | 134 g | 4.73 oz |
| 3/4 cup | 150 g | 5.3 oz |
| 1 cup | 201 g | 7.1 oz |
Packed Brown Sugar
| Cups | Grams | Ounces |
| 1/4 c | 55 g | 1.9 oz |
| 1/3 c | 73 g | 2.58 oz |
| 1/2 c | 110 g | 3.88 oz |
| 1 c | 220 g | 7.75 oz |
Here is the Recipe for the Buttercream
1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag (Approx. 8 cups) of confectioner’s sugar (some times called powdered sugar)
3 teaspoons clear vanilla extract
4-6 tablespoons of milk (cold) More or less depending on the consistency you are looking for.
Mix the butter and shortening together until they are creamed together.
Add clear vanilla extract.
FYI……Using clear vanilla will give a whiter icing, Using the dark-colored vanilla will give you a off white icing. It is up to you what you decide to use for your icing.
Add 3 tablespoons of the milk.
Then add your confectioner’s sugar to the bowl a little at a time until blended well
Once you have added all of your sugar, then add the remaining milk depending upon how stiff you want your icing to be…… I add just 1 more tablespoon and then mix. Check and see if this consistency will work for you, if not then add another tablespoon of milk until it is the consistency that you need.
Instead of adding the Vanilla you can achieve other flavors such as almond, raspberry or lemon by just adding your flavoring in the place of the vanilla.
Note: If you are using a brand new bag of powdered sugar you do not need to sift the sugar, however if your bag has been opened previously it is a good idea to sift the sugar before using so that you do not have lumps in your icing.
To create a Cream Cheese Buttercream……..I just add a 1/4 cup of Cream Cheese (make sure the cream cheese is soft) to the buttercream recipe above…..Perfect for those making a Carrot Cake or Red Velvet, the taste is out of this world.
To color your Buttercream Icing…….If your interested in coloring your Buttercream Icing this can be done by adding a few drop of food coloring or a small amount of food coloring gels to your icing and then mix together. You can do this immediately after mixing all the required ingredients for making your icing recipe. Always start off with a small amount of color and then you can add more as you go to achieve the desired color that you are looking for.
Making Buttercrean Roses and other Flowers
The question of making Buttercream Roses and other icing flowers with this recipe has come up so I will address that question here so that others will have the all the information.
To create icing flowers you need a stiff consistency icing to start with, so using the recipe above you would need to eliminate the butter altogether and replace it with shortening. Then start off only using 3 table spoons of milk instead of 4-6 as referenced in the above recipe.
How to know if your icing is stiff enough, put some in a cup and turn the cup upside down…..nothing should come out!
If you happen to end up with an icing that is not stiff enough just add more powdered sugar to your recipe, start by adding an little powder sugar at a time!
Here is another Buttercream Icing Recipe……this one is perfect for making icing flowers and one that will hold up in a warmer climate which is the reason the butter has been eliminated and vegetable shortening has been added in its place since the butter is more likely to melt in warmer climates.
2 cups……vegetable shortening
2 tbsp…….. water
2 tsp…….. clear butter flavour
a pinch of salt
2 tbps…….. meringue powder
2 lbs/which is approx 8 cups…….. powdered sugar
Begin by creaming the shortening, butter flavoring and water together…..then add the salt, meringue powder and mix all together with a mixer
Now you can begin adding the powdered sugar a little at a time. Mix until you have the correct consistency.
Icing consistency and its use…………..
Thin consistency icing is used for writing on cakes
Medium consistency icing is used to ice cakes, to pipe borders as well as other details on cakes
Stiff consistency icing is used for making Roses and other icing flowers.
If you have any questions let me know!!
NOTE: We do our best providing one of a kind information to those in the cake decorating world, we do not make any warranties of any kind. Outcomes of each project and or recipe is up to each individual therefore we offer no warranties or guarantees and you acknowledge that by using our info you do so on your own accord. The results can vary based upon ingredients, measuring devices, and the individuality of each person creating our projects. Have fun and experiment, come up with a one of a kind creation made just by YOU!
Is there a substitute for meringue powder for the buttercream rose icing?
Lashelle, I am not sure about a substitute for the meringue powder, sorry I could not be of more help to you my friend!
Hi Sugar Lane
I want to make a cake with fondant on the outside, but im not sure if Butter cream icing and dirty ice is the same?
If not, can the buttercream be used as dirty icing.
Kind regards
Sofie
Denmark
Hello Sofie
Yes the buttercream icing is also the dirty icing also called a crumb coat. What I do is cover the cake in very thin coat to seal in all the crumbs also know as dirty icing your cake. Then once that sets up you would do a regular layer of buttercream icing and then add your fondant. Make sure you don’t use too thick of a layer of buttercream since it will give a lumpy look to your fondant.
All my best to you my friend!!
hello,,,I tried many butter cream recipes and i am wondering why the icing sugar stays crunchy ? i used different brand of powder sugar, and even ground it myself and its the same crunch ,is it normal? please help, thank you.
Renad,
I would think that your getting sugar crystals in your icing due to moisture or humidity issues which honestly we do not have alot of control over….many have had this issue but I do not know what one should do about it! Sorry I don’t have a better answer for you.
I tried the buttercream recipe
2 cups of Crisco
2tbsp water
2tsp clear butter flavour
pinch of salt
2tbps meringue powder
2lbs/2 cups powdered sugar.
It tasted lovely but my confusion was that I had to guess the weight of the cup of Crisco as I cant find a grams convert and 2 cups of icing sugar does not weigh 2lbs! The buttercream did not crust I think because I did not have the correct weight of the ingredients. Please can you help.
Thanks Lizzy
Hello Lizzy…..
First let me apologze that you didn’t have all the proper info to create a spectacular icing….I went back and checked my original recipe and noticed when I transcribed it over here I miss-typed things so that is why things did not turn out the way they should!
The Powdered Sugar should read 2lbs (or approx. 8 cups) NOT 2 cups.
I have researched some conversions for you and a few others who have asked and they are posted for you on the Buttercream Icing Recipe page which should be of great help to you.
All my best to you!
Many thanks, I did fiddle with the ingredients and as I said the taste was great and it crumb coated lovely given me a nice base for my sugar paste. Thanks again
Regards Lizzy from Eng.
Hi!
I make and sell my own fondant covered cakes. In order to reduce the cost of my cake, I would like to know if you could suggest a cheaper and more economical solution to buttercream, as butter is expensive, especially when having to coat a two or three tier cake. I know that marzipan is also used, but this just increases the cost! What I’m interested in, is an alternative to buttercream frosting or some other frosting that will chill and hold up as a crumb coat under fondant and then decorations. I’ve tried using whipped cream, but this tends to make the fondant sag when its back to room temperature.
Thanks
Eleni
THANKS A TON !!!
Hello,
maybe you can answer this question for me. There was a European bakery that closed a few years ago. This bakery made the most unbelievable buttercream icing you’d ever want to eat. Their icing was lighter than whip cream, held up well in humid weather, was totally grit-free, white in color, didn’t crust and didn’t sag or droop for several days…even uncovered.
They ‘claimed’ their icing was made with butter and cream, they didn’t mention any other ingredients because it was a secret. This bakery use to make HUGE life-like roses, daisies, lilies, orchids, hydrangeas and many more flowers that never drooped.
One day I tried to be sneaky and called to see if they put any egg whites in their icing because of food allergies. They said they didn’t use any egg products in the frosting, which confused me even more.
The only complaint I had about their icing was, it could’ve been sweeter. Other than that it was flawless.
If you have any idea as to what they could’ve put in their icing, PLEASE let me know.
Antoine….I will see what I can find out regarding this recipe it truly sounds divine the way that you described it! I will let you know what I can figure out with a similar recipe.
I am curious as to whether anyone has figured out this buttercream recipe that was mentioned.
i just made this last night and after the desired consistency, i decorated a cookie and let it sit. this is my daughter and i….”ok, so how long till it gets hard?”…lol…in 5 minutes of waiting, we placed in the freezer. of course, then it hardened.
questions:
after decorating cookie, how long does it take to harden?
do we leave it out to harden or place in the fridge?
does the cookie need to be fully cooled?
do we refrigerate what’s left in plastic wrap or container?
i want to add just glitter sprinkles. do i sprinkle after i ice the cookie or place sprinkles in the batter?
thank you~Trish (GUAM)
Tricia……..
As far as how long it takes for the icing to harden on your cookie that would depend upon the weather in your local area as well as the humidity too. The cookie should always be fully cooked then put your icing on it and I usually allow the cookie to set on the counter to setup. Them once it is setup which for me at times had taken several hours. To add sprinkles to your cookies, you can add them while your icing is still soft.
If you have left over cookie dough, I would wrap it in plastic wrap and place in the fridge for later!
Hope I have answered your questions!
Good luck to you.
D
how much is 2lb confectioners sugar?
Kaizeen
2lbs of powdered sugar is equal to approx. 8 cups…I hope this helps!
hi.
I’m from bombay and I’ve been searching for a place to get shortening from because till then i’m unable to continue with cakes. And I’m not quite able to find it. Can you suggest anything else instead. Or can i use margarine?
thank you. You’re very kind
Hello!
I’m interested in your buttercream frosting and I do want to try it.
But I’ve a problem: it is no easy to find shortening (crisco, high ratio, ecc) in Italy and I think it could be a bit expensive to buy it from an uk website. May you give me an advice in order to solve my problem? Can I substitute shortening with anything else having a good texture too?
Yhank you
Hello Anna,
I will check to see what I can find that would work as a substitution for the shortening for you.
I live in the uk and can never find crisco but here they use vegetable shortening called trexx. Maybe they’ll have something similar in Italy. Good luck.
Hi Elsa I also live in Eng and get my Crisco and butter flavour etc off sellers on eBay, or just google Crisco and I have found several sites that sell it, its cheaper to buy a few cans at a time so you save on postage, I use it for all my sugar paste work and its bril never buy petal paste now. Hope this helps.
All the best Lizzy
Will this recipe crust so that I can use my paddle to give my cake a nice smooth finish?
Thank You
Yes Jackie it is a crusting recipe that is very nice when smoothed out…..
Jackie, yes this recipe will crust very nicely for you!
Hi there!
I’m looking for new buttercream icing recipes to try and this one looks good.
I was just wondering, is it okay to use skim milk or is something thicker better?
Thanks! Can’t wait to try the recipe!
Leah, I have always heard that it is best to use the whole milk for a better consistency icing, although I am all about testing things so if I were you I would just do a batch of icing using the skim milk and see how it turns out for you as a test, if it works then that is great!
hi! can i make this recipe in half? i only use a hand mixer and i’m afraid it won’t take the load of 2 pounds of powdered sugar. can i also do it for the chocolate buttercream? thanks!
Jenjh, yes you can just half all the ingredients and it should work out for both just fine for you, good luck to you my friend!
Hi I was wondering if I can use margarine instead of butter? I’m new to the baking from scratch world.
Thanks for your help.
Kelly
Kelly you can use Margarine but it will taste better with the butter, good luck to you and welcome to the world of baking!!
Hi Donna…..I’ve been decorating cakes using fondant for a year now but it seems, I still encounter the same problem with my cake everytime. I cover my cake with buttercream icing using the old wilton recipe, which is 1/2 c butter, 1/2 c shortening, 1 lb powdered sugar and 1/2 tsp vanilla. I usually iced my cake with the buttercream and then lay the fondant on same day but then I always encounter my icing on the edges of the cake going down especially while I am massaging the fondant to smoothen and fit the cake….and because of this….especially when I have a chocolate cake with a white fondant…when the cake is already covered with the fondant…..you can visibly see the edges of the cake marking on the fondant which means, there’s no icing there anymore. I dont want to use pure shortening for buttercream coz I know, the recipe with the butter tastes better……do you agree? I hope you can help me with this problem. Do you think I have to refrigerate my cake for a while after putting the buttercream and before putting on the fondant? I also use the wilton fondant coz its cheaper here in Northern California….can we refrigerate a finished fondant cake before it gets delivered? And last thing….can I use your buttercream cream cheese with the fondant…I would want to make a red velvet cake with fondant coverings and decorations….Thanks so much Donna…
Hello Armi found this comment in my spam so I pulled it out to answer it for you and others!!
I always allow my cakes to rest overnight wrapped in plastic wrap….this gives it time to settle and setup per say…..It is very important to do a crumb coating of your buttercream (does not matter which recipe you decide to use) on the cake and then I place in the fridge for about 30 mins….then I do the regular coat of icing and then back into the fridge to setup for another 30 mins. then the cake comes out to get covered in fondant.
The icing can disappear as you described if the enviroment is too hot or the cake it too warm!
FYI…I never use a buttercream icing with all shortening cannot deal with the yucky taste……
I personally do NOT use the Wilton fondant to cover a cake since it taste soo horrible….satin ice has reasonable prices and http://www.globalsugarart.com has sales on it monthly usually!
A cake with fondant and a filling of cream cheese icing can be put into the fridge IF the cake has first been put into a covered box…the key is to keep the moisture off the fondant!! When taking the cake out of the fridge to prepare for delivery, make sure to leave it in the box and allow to come to room temp so that condensation does not form on the fondant and mess up the cake.
I hope this answers all your questions…..Good Luck to you!!
hi donna… i know this issue was a repetitive questions with regards to fondant icing …my concern is after i put fondant on my cake,i noticed that the buttercream is keeps on going down (that ruins my design) despite of following the steps of crumping the cake , wrap with plastic and fridge for overnight…im wondering if the buttercream recipe that i got from the internet doesnt fit to the fondant icing. I am really fascinated with fondant,pls help me to solve this prob,.im almost giving up. Thank you very much for your help.God Blesss!
Noemi,
I understand your frustration, maybe the issue is that your icing is not crusting properly giving you a nice base to apply your fondant to. Please consider trying a different buttercream icing recipe and see how things go!
All my best to you!
After you make this icing does it need to be refrigerated or can I store it at room temp. I wanted to try a new buttercream recipe, the wilton one is so sugary and sweet.
This recipe does not have to be refrigerated, since it has such a high sugar cotent and does not have any ingredients that would pose an issue.
This recipe can be stored at room temp just fine or you can refridgerate….its up to you!
Even though the icing has milk in it you do not need to keep it refrigerated?
Hi. Great explanation of the recipe but I got confused at one point.
You write, quote:
“Add clear vanilla extract then add confectioner’s sugar.
[etc]
Add 3 tablespoons of the milk.
Then add your confectioner’s sugar to the bowl a little at a time until blended well”
When do I add the sugar, before or after the milk? Above it states in both places, and if so, does it matter whether its before or not?
Thanks!
Sorry about that typo, I have fixed it on the recipe page so that I do not confuse anyone else.
How much will the above Buttercream Recipe yield? Should I use the flat beater or whisk attachment on my Kitchen Aid? Thanks.
Ken
Hi. I was wondering if this buttercream is good for making roses, and if it’s not, what can i add to it so that my roses don’t turn to mush?
It is best to use a Buttercream recipe that calls for all shortening instead of a butter based recipe. When making buttercream flowers you will need a stiff consistency to your icing…..this recipe as stated will make a medium consistency, to make a stiffer icing eliminate up to 3 tbs of the milk and eliminate the butter then replace it with shortening. For further info I have updated the article about to reflect additional info on making icing flowers and the different consistency of buttercream icing.
Hi there. Thanks for the recipe but what is shortening in South Africa?
Thanks alot
From what I understand Titia Shortening is called “wooden spoon which is a vegetable based margarine” in South Africa! Good Luck to you my friend……
Hi! I have made your buttercream icing and I loved it! How can I make it a chocolate buttercream? I want to make it for cupcakes like the upscale cupcake shops do. Also for decorating I need a medium consistency right? Do you just add more milk?
can u please tell me what is shortening, i am from india, is it something like margarine or ghee
hi there ive been baking for a while now and have decided to take a bit more seriously as such have enrolled on the wiltons method courses.
i would like to try your buttervcream recipie but i live in the UK and do not have a clue what shortening is.
PLEASE HELLLLLLLLLP
Hello Jeannie
Shortening is a solid fat made from hydogenated vegetable oils, sometimes it is often called by the brand name of Crisco here in the US.
and Trex in the UK.
hiya
just to let you know shortening over here in the UK is called Trex, thats the brand I found
Happy baking =)
Thanks soo much Fiona for making a comment to let those of us know the particular name over in the UK I do appreicate as I am sure others will as well…….
TREX in uk
When you say 1 stick of butter, I dont understand. how much is that.I live in South Africa and our butter comes in 500gm bricks.
LIke your website
Here are some conversions for those of you who may not know what a stick of butter is equal to in other countries…..
1 stick of butter = 1/4 pound
1 stick of butter = 1/2 cup
1 stick of butter = 8 tablespoons
1 stick of butter = 4 ounces
1 stick of butter = 113 grams
Hi…
Here in my place we have butter 250g in block.
What ive done is divide the butter in 4 … Assuming that 1 division is one stick of butter… Half of the block of butter should be 2sticks… Works for me everytime… Funny eh…
I really like ur blog… Hugs from Sabah, Malaysia.
Hi Donna,
I would like your opinion on the icing I make .. It is butter cream . I use, 2 cups of Shortening, vanilla flavouring, 1 cup of water and 8 cups of icing sugar.. It seems to work for me I just wanted your opinion.
Also I live in a humid area . My cakes weep . Is this because I don’t cool them properly? Any help on this matter would be appreciated. Thanks , Laura
Hi Donna.
I tried your recipe for buttercream with the cream cheese (delicious) but after a while the buttercream became very soft and falling from the cupcakes
Could you suggest anything that i could next time
I appreciate it
Luisa
Sounds like the icing got too warm, try keeping your icing in the fridge and then use it right away. The heat from your hands wreck havoc on icing when trying to apply to cakes and such…. When I am doing cupcakes with the cream cheese icing I store the cupcakes in the fridge so that it does not get too soft as well
Sheila,
Are you crumb coating before you frost? I used to have the same problem but then I started doing a crumb coat, pop in the freezer just to harden a bit, and then frost. No more shadows.
The last wedding cake that I made, you could see some of the “light brown” of the cake through the buttercream icing. Is there something that I can do so this wont happen? Or, what am I doing that I shouldn’t be?
Thanks.
I have had this issue as well in the past…..it is important to do a crumb coat and then your regular layer of icing, this should take care of the issue you are having.
Yes I use this recipe on my wedding cakes and special occasion cakes expecially my carrot and red velvet cakes…
Is your cream cheese recipe appropriate for a decorated cake such as wedding? I have tried every cream cheese frosting recipe I’ve run across and so far all are too soft to frost and decorate. Taste is important but it also has to frost smooth and have that soft crust.
Your videos are fanatastic. Thanks for all your help
Do you using this icing to decorate? If so, how much liquid is needed to pipe roses, stiff consistency and do borders, medium consistency?
Hello Donna,
I just recently tried your buttercream icing and loved it. It is by far, the best icing that I have tasted. I would like to know if you have the chocolate version. I would greatly appreicate it. I have been looking for a chocolate buttercream icing for sometime and still I am not satisfied with the recipes that I have tried. Thank you!
Teresa Johnson, Hi my name is Melissa and I bake cakes myself and I have this amazing chocolate icing you’ll LOVE.. I got it off the back of Hershey’s cocoa, everyone LOVES it..
1 stick (1/2 cup) butter or margarine
2/3c. Hershey’s cocoa
3c. powder sugar
1/3c.milk
1tsp.vanilla extract
1.) Melt butter. Stir in cocoa. 2)Alternately, add powdered sugar and milk, beating on med.speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
I hope you get this and you enjoy it as much as my family and I do…
Thanks so much for the recipe….I too have used this chocolate icing and it tastes wonderful…….
You can use all shortening in the recipe instead of using butter, that is up to you. Some decorators use all shortening in their recipes in the warm summer months so that the icing will hold up better to the heat.
Hello
I was just curious about your buttercream frosting. What the difference is between using 2 sticks of unsalted and salted butter vs using crisco shortening? I bake a lot and I want to add some decorations to my cakes. Thanks so much, Carolyn Ellis from Louisville, Ky.
Hi
I am making a birthday cake for my daugther’s 1st birthday and have a few things I just can’t understand and I’m hoping you may be able to help me.
1. I would like to use buttercream to ice her cake. Can I ice it 2-3 days in advance? and if so does it need to be kept in the fridge?
2. I am making animal figures but don’t know what medium to use? Fondant? Marzipan? Gumpaste? and how far ahead of time can I make them?
3. I read somewhere that if a cake is iced with buttercream and then fondant flowers or fondant figures were used that the fondant can absorb the moisture from the buttercream and the fondant can become soft or lose there shape? If this is true then what should I use to make my animals?
4. When I have finished decorating my cake with buttercream and which ever medium I use to make my animals how do I store it till its her birthday?
5. oh and the shortening used in you buttercream recipe, is it any vegetable shortening? (I’m from New Zealand)
hehe I’m so sorry I have so many questions! I’m fairly new to this lol and have taken on a heap challenge! (I just never do anything by halves!! lol)
Anyways hopefully you get what I’m trying to ask! and I thank you now in advance =)
Kind regards
Vanessa Iti from New Zealand =)
I would love to hear the reply to the last email. Im in Australia and have wondered the same thing. Thankyou.