Kenton Hamaluik

Buttercream Icing

Source: Wilton


Item Quantity
Vanilla 1 teaspoon
Shortening ½ cup
Butter (softened) ½ (1 stick)
Powdered sugar 4 cups
Milk 2 tablespoons


  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk or water; beat at medium speed until light and fluffy.

Note: This recipe is for stiff consistency buttercream, which is excellent for piping decorations like flowers. However, it will need to be thinned for icing cakes and borders.


Storing Buttercream

Leftover buttercream can be stored in an airtight container in the refrigerator for up to two weeks. Buttercream can also be frozen for up to six months. Before reusing, bring buttercream back to room temperature and rewhip using a paddle attachment until it’s back to the correct consistency.