Buttercream Frosting

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Buttercream Frosting

Using shortening in this recipe instead of real butter makes the frosting much more stable and long-lasting for cookies that are going to sit out a while before consumption.

1 cup Butter-Flavored or Golden Crisco ( solid vegetable shortening )
4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 fluid ounces heavy cream
gel or paste food coloring (optional)

Cream shortening until fluffy. Add powdered sugar and continue creaming until well blended. Add salt, vanilla, and cream. Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy. If desired, divide frosting into several small bowls and stir in food coloring to create various colors of buttercream frosting.

Variations:

For a pure white frosting, use white shortening and clear vanilla.

For a whiter colored frosting that uses real butter but still holds up well at room temperature, use 1/2 cup white shortening and 1/2 cup unsalted butter.

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Reviews of Buttercream Frosting:

1-5 of 38 reviews Next >>

A cookie baker in Newfoundland Dec 7, 2009
Would not make this again.
I hated it it was disgusting.....it was too fatty tasting :( one star

A cookie baker in Wisconsin Dec 6, 2009
Would make this again.
I made this recipe today to frost sugar cookies. I used half butter and half shortening - it's really delicious! I added a little more cream (a total of 4 ounces, instead of 3). This made the frosting easier for the kids to spread without breaking the cookies. five stars

A cookie baker in Ohio Oct 24, 2009
Would make this again.
This frosting is the bomb,i will definitely keep using this recipe,so creamy and just enough sweetness and good spreading consistency!!!! five stars

A cookie baker in Ohio Dec 26, 2008
Would not make this again.
This recipe is the traditional cake decorators icing from years ago. Unfortunately, those who prefer butter and natural flavors will NOT find this recipe appealing.

If you need a very stable frosting and will not have access to a refridgerator, use this recipe as is. If you need stability but prefer a more natural flavor, use 1/2 crisco and 1/2 real butter.

If you detest the taste of solid vegetable shortening and hydrogenated oil, skip it and use real butter exclusively. If you do, be sure to keep the cookies refridgerated, as their shelf life will be much shorter than had you used all solid veg. shortening.

GL. three stars

latrisha in missouri dec.14,08 in missouri Dec 14, 2008
Would make this again.
i tryed this recipe and i thought it was great.I have been looking for a good recipe and havent had any luck until i found this one.
thank you so much five stars

Recipe Info

four and a half stars
87% would make this again

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