Buttercream Icing

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  • 2 Cups (1 lb) Unsalted Butter, Softened
  • 1 CupVegetable Shortening
  • 8 Cups Powdered Sugar
  • 1 tsp Vanilla Extract


  1. In a mixing bowl of a stand mixer, using paddle attachment, cream together butter and shortening
  2. Slowly add in powdered sugar and beat until smooth
  3. Scrape down the sides of the bowl, add in vanilla extract and continue mixing
  4. Mix on high for 4 minutes until the icing is smooth, creamy and has turned a white color from beating the icing
  5. Use immediately or store in a air tight container in the refrigerator until ready to use
  6. If icing is refrigerated, allow the buttercream to sit out for 30 minute to 1 hour or until soft and spreadable


  • Use food gel colors to color butter cream and decorate