If you are looking for an AMAZING Buttercream frosting recipe then this bakery style homemade buttercream frosting recipe that you want to use! This is the best buttercream frosting that you can make at home. This buttercream icing recipe is one that will remind you of that amazing bakery buttercream frosting that you love. You can use this homemade Buttercream icing on top of cakes, cupcakes, filling for stuffed cookies and it will be amazing every single time!
MY LATEST VIDEOS I love making homemade cakes and cupcakes for my family’s birthdays instead of going to the store to get one. I find that they tastes so much better and I love the ability to make them however I want to. If you are nervous about making the switch to making a homemade cake vs a store bought cake for birthdays don’t be. It really is not as scary as it sounds.
You really just need an amazing frosting and amazing cake. Both of which are really easy to make at home! When I am in the mood for quick and easy I use this trick to make a bakery style cake made from a box mix. When I am making cupcakes then I like to use these chocolate cupcakes, vanilla cupcakes or strawberry cupcakes recipes. If you are really wanting to WOW people, these two cakes are amazing; Homemade S’More cake and Caramel Turtle cake. When we have a party with friends these are the cakes I make. 🙂
When I make a cake I like to decorate it. Sometimes I go simple and sometimes I go all out it all depends on my mood. This is my favorite cake decorating set to use when I am decorating cakes. It comes with icing bags and lots of different icing bag tips so you can pick which style you want your frosting to be when you are decorating your cakes. To make life easier when decorating a cake, having a cake stand, will help a lot. You can easily spin the cake while you are decorating.
This Vanilla buttercream frosting is super easy to dye any color that you want to too! Just add in your food coloring at the end when you are done mixing it all together. You can get vibrant colors really easily, like you can see above with my owl cupcakes, using food coloring gel.
I use my kitchenAid mixer when making this easy buttercream frosting, but if you do not have a stand mixer then you can use a hand mixer . Either one will do the job, but I prefer using the stand mixer.
Frosting a Cake Supplies You need:
Stand Mixer – This is the one I use
Bakery Style Homemade Buttercream Frosting
How to make Vanilla Buttercream Frosting
Bakery Style Vanilla Buttercream Frosting
This Bakery Style Vanilla Buttercream Frosting recipe tastes just like the bakery buttercream frosting you love. Perfect buttercream frosting for decorating cakes and cupcakes.
Ingredients
- 1 cup butter room temperature
- 1 cup of shortening
- 2 pounds confectioners sugar
- 1 1/2 tablespoons hot water
- 2 teaspoons vanilla extract
Instructions
- Place your butter and shortening together in the bowl of your mixer. Mix them together on medium speed until they are nice and creamy.
- Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture. Once you have added all the sugar to the mix pour in the hot water and the vanilla.
- Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy. You can switch up the flavor by using a different flavored extract like almond extract or peppermint extract instead of the vanilla extract.
- The buttercream can be stored at room temperature for up to three days or in the refrigerator for up to two weeks. When you bring it out of the refrigerator let it sit at room temperature for two hours. Then re-whip it for ten minutes to bring it back to life.
Looking for more frosting recipes? Check these out and don’t miss this awesome list of cupcake frosting recipes including:
- Chocolate Buttercream
- Blackberry Buttercream Frosting
- Pink Lemonade Frosting
- Peanutbutter Buttercream Frosting
Love cupcakes? Check these out!
- Chocolate Covered Cherry Cupcakes
- Chocolate Covered Strawberry Cupcakes
- Peanut Butter And Jelly Cupcakes
- Pink Lemonade Cupcakes
More Amazing Frosting Recipes to Try:
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I made this last night for some cupcakes. Easy and tasted great! Thanks!!
Does this taste like butter or like crisco? Is it overly sweet?
No its a perfect blend of the two fats so it doesn’t taste like one or the other. It is an American style buttercream so it is on the sweet side but it always seems to be a crowd pleaser.
Hello,
Is it really 2 POUNDS of confec sugar that seems like alot
yes it is 2 pounds and sounds like a lot but when you mix it in its not.
I would use the 2 pounds of p sugar but I’ve never heard of adding hot water! This is new to me
I used to make cakes and always added hot water to my buttercream.
I love this recipe and would love to add homemade toffee sauce, would I do his just prior to mixing it for the 10mins?
This is the best buttercream! This is the only recipe I use. It’s great for piping and filling. How would you recommend turning it into chocolate? I dare do nothing without your advice. Thank you:)
I use this one 🙂 https://www.midgetmomma.com/2014/08/25/chocolate-frosting/
How much does this make? I need to ice two giant cake sized cupcakes and about 2 dozen regular cupcakes. Also does this keep if i need to use it a week apart in the fridge? Or do you recommend making it fresh?
this will keep in the fridge for that long which makes it easier then making it twice and if you are doing 2 giant cakes and 2 dozen cupcakes id triple the batch (what size are the cakes?)
Can i substitute marg. In place of real butter.
It will not taste the same.
I have a kitchenaid mixer also but where did u get that plastic piece so the powdered sugar doesn’t fly everywhere! ?
mine came with it but you can get it on amazon too 🙂 http://amzn.to/1Qlw8Hx
the plastic thing looks great, but an alternative is to wet a towel, and rig it out so it is damp, then all you have to do is drape it over the mixer, make sure the towel is large enough to cover the whole mixer.
My splash guard came with the mixer, but that was 25-30 years ago. They don’t come with them anymore. Shame on them. They are wonderful. I’v ordered several mixers and none of them have come with the splash guard.
I actually just got my mixer from Kohl’s in February and it came with the splash guard too!! So I think it depends on where you buy from!
Mine came with a splash guard, but the sugar still flies out. I like better to surround it with plastic wrap.
Please don’t call it buttercream… buttercream doesn’t contain shortening. This is a 50s hybrid of buttercream that isn’t much like the real thing.
This is an an american buttercream, which can contain shorting if you would like one that doesn’t have shorting that you can look up a Italian or French butter cream.
A true buttercream doesn’t contain shortening. American buttercream uses powdered sugar. I think you are talking about Italian, French, or Swiss Meringue buttercream, that uses granulated sugar.
The Wilton method uses shortening in their buttercream. It is a stabilizer. I am a Professional baker and a senior in Pastry school. You try different methods as bakers in order to get the best results. I will try this one to see if I can decorate will it.
What is shortening? I keep seeing it in most of the recipes but herein the UK we use butter, icing sugar, & a little milk & flavouring.
American buttercream can contain shortening. I’m a baker and own a bakery.
This recipe contains shorting.
This is American Buttercream. Italian Buttercream is considered the best and is not made with powdered sugar. I know this from my baking classes in Culinary School. Italian Buttercream isn’t overly sweet either.
Hi, what is shortening?? I’m not english. Can’t find a translation.
thankx
Look up Crisco online
100% vegetable fat
There’s NOTHING better to finish up a delicious moist cake than a tasty smooth creamy Butter Cream icing! That recipe looks so easy, and the finished result looks so good, that I can actually taste it!! YUMMM!!!! 🙂
Will this icing crust after setting out for 5 to 10 mins? Im needing a buttercream recipe that crust so I can decorate a cake. But im wanting to make it smooth with the paper towel trick i seen
This is perfect for the paper towel trick.
I would love to know the paper towel trick
Watch the chef terault on youtube. He demonstrates the paper towel method on smoothing a cake
I’m trying to find a super sweet buttercream like the ones in the walmart bakeir any ideals or is this like that
Sorry this is not as sweet as that stuff.
I made icing for a cake decorating class I’m taking. I thought it tasted just like walmart icing. It was pretty much this recipe except it does not have butter. But it has the shortening, confectioners sugar, boiling water and vanilla. Make sure to use clear vanilla flavoring so your icing will be white.
If using butter in the frosting how long can a cake sit out in room temperature? I currently use a buttercream recipe that calls for shortening and meringue powder in stead of butter. So I usually will do the cake up the night before. I would really like to try this it might taste better. If I want your icing to crust up do I just ad meringue powder? I cover most of my cakes with fondant. Thanks for any advice you may have. 🙂
It can stay out for a whole week. I have never added meringue powder.
Hi there, what is the best way to make the frosting red? I’m thinking I would need quite a bit of red food coloring to keep it from being pink which may change the consistency? Also, will a hand mixer work just as well?
Thank you…
You will want to use a no taste red gel food dye like from Wilton.
Also Americolor Tulip is very good. Color takes fast too
Can you use food coloring
yes you can just add the drops in once it is mixed 🙂
HI, is this icing a white white? I would like to use it on a wedding cake.
Thanks
If you want white white, you need to use all Crisco, no butter, along with clear vanilla.
I actually make my frosting like this and it is very white. I use almond extract, instead of vanilla, though, so it has wedding cake flavor. But, it’s not a yellowish icing at all. It is very much white.
What is the paper towel trick?
Using a paper towel to smooth crusted buttercream on a cake so it looks like fondant.
I am so glad I found this recipe. My son asked me to make his wedding cake last November. I tried this and it was perfect. Easy to make, no fail, and keeps really well. Very easy to work with when icing cakes. The cake was a huge success!
I just made this recipe and it came out thick an greasy..what did I do wrong? I did half the recipe…is that way? Help!
You probably didn’t beat it long enough. Beat the butter and Crisco for several minutes, before adding the powdered sugar. And when the directions say to beat 10 minutes on med-high, they mean it. Set your timer. Makes all the difference.
Just add more sugar to cut the grease.
Can you use a hand mixer with this recipe?
Thanks
Yes, but you might smell the motor getting hot. It is taxing on a hand mixer.
Yes you may
I use milk, instead of water.
Where did you find the pink mixer and pink cups you see in the pictures? Thanks!
I would like to try this. is the point of using the hot water? 🙂
How hot is the hot water in your frosting?
I get the water as hot as it will come out of my faucet.
Do you use salted or unsalted butter?
Is the vegatable shortening liquid or solid ?
Do you think this would work on sugar cookies or should I find something else? I’m definitely going to make this for a cake but need one for cookies
this is the one i use when making cookies https://www.midgetmomma.com/royal-icing-recipe/
This is a fabulous, perfect frosting!!! It piped beautifully, and tastes great. This will be my new go-to for decorating. Thank you !
Can i use heavy cream instead of water?
Yes you may.
Why do you use hot water instead of milk and how exactly do you do the paper towel trick?
I find it works better for a crusting buttercream. If you google paper towel trick you can find some great videos on how to do it.
Hello I have question is it unsalted butter or salted butter ?? I would love to make it soon
Unsalted
Thank you
Wondering if this icing freezes well?
I have frozen it and it turned out well.
Hi! I have made this before and I love it!! It pipes so nicely and holds so well! I have tried many frosting recipes and this is the best so far!
I was wondering if I could add raspberry preserves to this recipe? Or do you think it would change the consistency? I’m making mini mouse cupcakes for my daughters 2nd birthday and wanted pink frosting but thought it would be fun to make it raspberry flavoured!
You you can but I would add the preserves before you add the water. Than just add as much water as you need for the right consistency.
ABout how much does the recipe yield and how is it for piping decorations?
It makes about 7 cups. It is my favorite recipe for piping!
Do you think this would be enough to cover a half sheet cake and leave some for piping? If not should i consider doing 1.5 of the recipe or double?
i would do 1.5 to be on the safe side
I made this frosting today. I don’t know what I did wrong, but I had to add more hot water to get the right consistency. I thought I mixed it for a long time but it was on the firm side. Made it difficult to ice the cake sides. But I loved the taste and it looked good. No one knew I had trouble icing it. What did I do wrong.
I’m not sure what you had done wrong, I’m sorry. The reason that this frosting could come out too thick is if the water wasn’t hot enough, it was not mixed long enough, there was to much sugar add. I wish I could help you more but I wasn’t there when you had made it so this would be my best guesses. I hope this might help. I’m glad no one was able to tell u had troubles.
Thank you so much for your suggestions. Will try again. It was good.
Good luck, let me know how it turns out.
I have tried different variations of frosting, but mine always comes out gritty. What am I doing wrong?? I can never seem to get the right piping consistency either. I’m about to give up 🙁
You may want to add extra mixing time when you are mixing in the sugar. Are you using a stand mixer or a hand mixer.
You may want to add extra mixing time when you are mixing in the sugar. Are you using a stand mixer or a hand mixer?
It is such a good recipe
I’m glad you enjoyed it.
Just a reminder that butter is a “potentially hazardous food” and anyone ServSafe trained would not leave the completed icing out for more than a couple of hours to prevent the possibility of foodborne illness.
You are able to leave butter out on the counter for up to two weeks.
This buttercream frosting is the best ever! Mine turned out perfect. The last time I tried buttercream it was a disaster. When I made this, it was light, fluffy and creamy. Beautiful. Because I wasn’t sure if it was going to turn out, I waited to make the cupcakes. By the time I made the cupcakes and they cooled about two hours had passed before I began to frost them. The frosting didn’t seem to want to “stick” to the cupcakes.
Should I have put more hot water in the frosting because I waited? Obviously I am new to “frosting” with buttercream. Can you please advise? Thanks. Oh, I had a hard time getting it through the decorator tips too. ?
You would want to add more hot water next time to thin it out and also let it mix a little longer next time. Good luck next time, I’m glad you enjoyed the recipe.
What would I need to do to frost cupcakes???
***10 cupcakes***
https://www.midgetmomma.com/how-to-create-a-cupcake-icing-swirl/
I made this frosting and it tasted really really buttery. It didn’t taste right.
I’m sorry it didn’t come out right for you. I surprised it tasted butter with all this sugar in it.
Best buttercream I’ve made so far!!!!
IM glad you like it~!
I am far from being a great baker tho I wish I was. I’ve tried numerous times to bake a homemade cake just to dump it in the trash lol. The one thing that always turns out is my butter cream icing. I’ve made it this way for years. I’ve even used it on my sugar cookies. Best icing!!
I made this following recipe and made a second batch using all butter, no shortening. I liked all butter best …also need to add more liquid or it is too hard to pipe with Russian tips.
I made this and it was perfect. It definitely requires the 10 minutes of mixing. I added just a bit more water to make it a little thinner in consistency.
Im so glad you liked it.
Your recipe calls for 2 lbs of confectionary sugar. How much does that convert into sifted cups?
Then does the cake go into the fridge for the icing to crust over? Thanks so much for any help.
It’s a hard conversion because one pound is about 3.63cups so it doesn’t go over easily but you can just buy the two pound bag or two of the one pound boxes and you don’t have to measure it out. If you are doing a crumb coat on your cake you can apply a thin layer of the buttercream then place the can in the fridge till it sets.
Hi,
I would like to try this…is it the same as a birthday cake where it the borders are slightly stiff? Or is it a whipped creme consistency?
This has a stiff consistency
Hi I was wondering if this would hold up in summer humid heat where it’ll probably be out for a couple hours? (Ceremony and reception is in the same outdoor space)
Or is there a better buttercream one for it?
It should hold up depending on just how hot but this was the same buttercream i used at my work and we make cakes for weddings outside.
This is my new go to buttercream! Delicious!
Is this a crusting buttercream? If it is, do you have a recipe that doesn’t crust?
yes it is
Could you use butter flavor crisco?
You could but I would not substitute the butter for this it would not give you the same flavor or texture.