Old Fashioned Vanilla Buttercream Frosting

December 20, 2024

5

super easy

8

  • Cream the Butter and Shortening:
    • In a large mixing bowl, use an electric mixer to cream the butter and shortening together until smooth and fluffy.
    • Add the vanilla extract and mix until well incorporated.
  • Gradually Add the Sugar:
    • Gradually add the sifted confectioners’ sugar, one cup at a time, beating on medium speed.
    • Scrape the sides and bottom of the bowl often to ensure everything is mixed evenly.
  • Add the Milk:
    • Once all the sugar is fully incorporated, the frosting will look dry.
    • Add milk, a little at a time, and continue beating on medium speed for about 3 minutes, until the frosting is smooth and fluffy.
  • Store the Frosting:
    • Keep the icing covered with a damp cloth to prevent it from drying out while you work.
    • If not using immediately, store the bowl in the refrigerator for best results.
  • Re-whip Before Using:
    • When ready to use, re-whip the frosting in the mixer to restore its consistency.
    • This recipe makes about 3 ½ cups of frosting, enough for a standard cake or batch of cupcakes.
  • Storage:
    • You can store leftover frosting in an airtight container in the refrigerator for up to a week.
    • Always re-whip before using.
Reviews

Ingredients:

Adjust Servings
0.5cup solid vegetable shortening
0.5cup butter softened
1.5tsp vanilla
5cups confectioners sugar
3Tbsp milk

Directions

1.
Cream the Butter and Shortening
1. In a large mixing bowl, use an electric mixer to cream the butter and shortening together until smooth and fluffy. | 2. Add the vanilla extract and mix until well incorporated.
Mark as complete
2.
Gradually Add the Sugar
1. Gradually add the sifted confectioners' sugar, one cup at a time, beating on medium speed. | 2. Scrape the sides and bottom of the bowl often to ensure everything is mixed evenly.
Mark as complete
3.
Add the Milk
1. Once all the sugar is fully incorporated, the frosting will look dry. | 2. Add milk, a little at a time, and continue beating on medium speed for about 3 minutes, until the frosting is smooth and fluffy.
Mark as complete
4.
Store the Frosting
1. Keep the icing covered with a damp cloth to prevent it from drying out while you work. | 2. If not using immediately, store the bowl in the refrigerator for best results.
Mark as complete
5.
Re-whip Before Using
1. When ready to use, re-whip the frosting in the mixer to restore its consistency. | 2. This recipe makes about 3 ½ cups of frosting, enough for a standard cake or batch of cupcakes.
Mark as complete
6.
Storage
1. You can store leftover frosting in an airtight container in the refrigerator for up to a week. | 2. Always re-whip before using.
Mark as complete
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