Cakes, Frosting, Recipes

Easy Buttercream Frosting

by verycherrycakes
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This is an easy, 6 ingredient frosting that will take your cake to the next level. It is simple but when dressing up a moist and delicious cake, the simplicity of it will be the finishing touch your cake needs. I also like this recipe because it is fast to put together and the ingredients can easily be swapped for other options. Make sure to take a look at the notes section at the bottom of the recipe for these swaps.

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Easy Buttercream Frosting
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Easy Buttercream Frosting

Recipe by Cinthia MichelCourse: ButtercreamCuisine: Cakes
Covers

1-8inch

cake
Prep time

40

minutes

Ingredients

  • 1 C butter flavored Crisco

  • 1 stick unsalted butter

  • 7 1/2 C powdered sugar

  • 3-6 TBSP milk (you can also use whipping cream for fluffier buttercream)

  • 2 tsp vanilla (or any flavor you want)

  • 1/2 tsp salt

Directions

  • Make sure that your butter is at room temperature before you begin. I like to take out my butter at least 30-45 minutes before I need it so that it has time to come down to room temperature.
  • Place your butte and Crisco into a mixing bowl, you can use a hand mixer or stand mixer, and mix for approximately 4-5 minutes, you’ll notice that the butter and Crisco will start to lose color and they will become more creamy, this whipping process will help to give your frosting a more creamy consistency.
  • Add in powdered sugar, I don’t usually sift the powdered sugar but your can certainly sift it if you would like. To start I like to add in half of the powdered sugar first, if you add the entire amount, it will make a mess all over once your turn on the mixer. Before turning on your mixer, add in some of the milk, I like to start with 2 tablespoons of milk to help the powdered sugar and butter/Crisco mixture incorporate a little bit easier.
  • Continue to add in the rest of the powdered sugar, add in vanilla, salt, and more milk if needed. Your frosting should be fluffy but not runny, usually I end up using 4 tablespoons of milk, you can always add more milk slowly if you want a more smooth/soft frosting.
  • After you mix for 4-5 minutes, your frosting should be a little bit more pale in color and it should be soft, fluffy, but it should hold its shape. You can use this frosting on cupcakes, or a cake and I find that you can also make this ahead of time and store for later use.

Recipe Video

Notes

  • You can replace butter or Crisco equally in this recipe, meaning if you wanted to use all butter replace the same amount, and if you wanted to use all crisco replace the same amounts if that’s what you choose. Making an all Crisco frosting and replacing the milk for water will make your frosting a bit more stable during hot weather months, but it will not taste as yummy as using milk.
  • Make this frosting ahead of time and store in the refrigerator in an airtight container, it is best to use the frosting within 1 week of making it. If you store in the refrigerator make sure to take out at least 1 hour before use so that the frosting can come back to room temperature, you will need to re-whip your icing so that it comes back to a fluffy consistency.