• Cooking Time:
  • Servings: 18
  • Preparation Time: 25



  • 3/4 lb. salted butter
  • 2/3 c. shortening
  • 1/4 c. milk or half and half
  • 3 tsp. vanilla extract
  • 4 c. confectioners sugar
  • 1/2 c. cocoa powder, optional


  • Blend together salted butter along with shortening. Blend well adding milk or half and half, & vanilla extract.
  • Slowly add confectioner's sugar, 1/2 cup at a time, until you reach desired consistency for spreading & decorating. (This consistency is a personal preference, you can always thin it out with a few drops of milk, or thicken it by adding a little more confectioner's sugar.
  • For chocolate buttercream, sift in 1/2 cup cocoa with confectioner's sugar, and incorporate 1/2 cup at a time until blended.
  • This frosting keeps well in freezer for about 3 or 4 months.
  • The amount of confectioner's sugar you will need is based on how fluffy you like your buttercream. A looser consistency will have a creamy texture and will be easy to frost, however, it will be more difficult to pipe designs, roses, so on.

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