• Cooking Time:
  • Servings: 6 cups
  • Preparation Time:


This is a buttercream recipe I got from my Wilton Instructor. It's not too sweet and you can add any type of flavor to make it your own. I love it! I've tried it with peppermint, coconut, cherry, vanilla and almond also. They were all delicious!


  • ¾ cup nonfat dry milk powder
  • 12 Tablespoons cold water(one at a time)
  • 2 cups white all vegetable shortening ( Crisco, white, not butter flavored)
  • 2 Tablespoons meringue powder
  • 2 teaspoons clear flavoring
  • ½ to 1 ½ teaspoons salt ( optional)- will cut down on the sweetness and enhance flavor
  • 3 pounds (12 cups) powdered confectioner’s sugar


  • Beat milk powder and water in mixer and make sure no dry milk remains on beaters.
  • Add vegetable shortening, meringue powder, clear flavoring and salt.
  • Beat on low speed just until combined and no lumps remain in shortening.
  • Add powdered confectioner’s sugar.
  • Beat on medium speed just until combined. Do not over beat as this will create air bubbles in the icing. (Beat on high with hand mixer)
  • This recipe will yield about 6 cups of stiff icing.
  • For medium icing, add 1 teaspoon water for each cup needed.
  • For thin icing, add 2 teaspoons of water for each cup needed.

Categories: After Dinner  Cake  Creamy  Dessert  Mixer  Savory  Sweet 

Author Credit: Miss Caryn, My Wilton Instructor

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