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Tonight, in preparation for a cupcake party my friend and I are hosting on Friday, I make a few batches of buttercream frosting and festively colored them.

The buttercream frosting recipe I made doesnt really have exact measurements... I just go by the texture or stiffness to determine if its done. Here is what I used:


  • unsalted butter
  • shortening
  • vanilla extract
  • half & half
  • powdered sugar


  • In a stand mixer, cream equal parts of butter and shortening.
  • Add vanilla.
  • Alternate adding a splash of half & half and a cup of powdered sugar.
  • The consistency to achieve for decorating cakes is a "stiff" frosting.
  • If you can invert your batter bowl with a spatula or spoon suspended in the frosting without it falling out, you've hit the stiff consistency.

Categories: Dessert  Frosting 
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