Sunday, February 23, 2014

My Buttercream Frosting Recipe


ADK BAKER'S BUTTERCREAM FROSTING RECIPE
makes about 2.5 lbs., enough to generously frost way more than 24 cupcakes 
or a 9/10" round decorated cake 


4x this recipe made TEN POUNDS of buttercream
for Marley's wedding cakes!

Beat together in large mixer bowl:
1/2 cup butter
1/2 cup trans-fat free shortening (I know, but it's necessary for the body and texture)
1 tablespoon pure vanilla extract

Very slowly add:  
2 lbs. confectioners sugar, along with
1/2 cup milk, and maybe 1-2 more tablespoons for desired consistency (drizzle in milk as the sugar mixes with the butter - careful; the sugar will want to fly out of the mixing bowl!)

Beat until smooth and creamy, adding more milk by the tablespoon if necessary. Generously pipe or spread on cakes or cupcakes that are completely cooled.


One of four rustically frosted cakes in front of inspiration photo on my computer…
Each cake was topped with real pinecones for Marley's Adirondack wedding!

What to do with bonus cake batter and frosting? CUPCAKES!


Marley's and Chris's Wedding Cake
Displayed on the stand they made themselves
Jimbo's at the Point, Brant Lake, New York 


25 comments:

  1. Thank you, Jeannie, for posting your buttercream recipe. When I saw your cupcake photo yesterday, the texture of your frosting looked smoother than mine. I thought that there might be something other than butter mixed in with the sugar, milk and flavoring. Will be getting some shortening for the next time I need frosting. I really enjoy your blog posts. Sue Dunbar Smith

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    1. Thanks so much, Sue! The shortening provides not only body but a lighter, fluffier texture. I use it for all my decorated cakes. I don't add shortening to chocolate frosting - for that I usually use the Hershey Cocoa chocolate frosting recipe. So glad you enjoy the blog!

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  2. I put some shortening in mine too but don't tell anyone. When I mentioned it previously a look of horror came over them! LOL It makes it so much more creamy and is easier to spread. Some pics of the finished Adirondack wedding cakes? Lynn E.

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    1. My recipe actually uses half the fat (in butter AND shortening) than the recipe I was first introduced to when I started using a cake decorating recipe. The shortening is absolutely necessary for cake decorating, and since people really love this frosting, I use it exclusively for all my party cakes. Even with the shortening, it is SO much better than anything that comes in a can!

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  3. That doesn't seem too hard. I will have to try to make the frosting the next time I make a cake instead of buying it in a can. I always have trouble frosting cakes because the frosting pulls up crumbs. This looks soft enough not to do that.

    Thank you for your posts.

    Kathy Becker

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    1. Kathy, to avoid crumbs in your frosting, you first need to crumb coat which is an initial and very light coating of frosting that seals in all the crumbs. Once that is dry (maybe a half hour later) you go back and frost the sealed cake. To get the crumb coat to dry quickly, you can put the sealed cake in the fridge for about 20 minutes if you're in a hurry. You'll never have crummy frosting again!

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  4. My cakes often have crumbs in the frosting...thanks for the tip CKJ

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    1. Another useful tip - always let your cakes rest for at least a few hours or overnight to settle. They're much less tender that way and easier to frost.

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  5. I rarely bake and have not made frosting in a long time but I really want to try again. My first question is probably silly, but shortening? like crisco?

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    1. Yes, trans-fat free solid vegetable shortening, when blended half and half with butter, provides the texture and volume necessary for decorating cakes. I do use half the amount of the recipe I started with years ago.

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  6. thank you for this, my buttercream frostings are haphazard at best!
    this will make Melissa happy

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    1. Judy, I happen to know Melissa LOVES this frosting! Used to bring it to her in a container, no cake! Happy memory!

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  7. Wow... 10 pounds of frosting! That is a lot of frosting. You have some of the best recipes.Is this the recipe you normally use? I made one you posted last year and I love it. Haven't looked to see if this is the same one.

    I will get my baby shower idea to you for Erin's cake.


    Nancy Stevens
    Nancy Stevens

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  8. Had to bake a cake just so I could try your frosting recipe. It is wonderful and will be my new "go to" buttercream! Thanks so much, Jeannie. Sue Dunbar Smith

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  9. I love frosting! As a kid I always wanted the roses from birthday cakes. If I still ate cake I fear I'd still fight all the other frosting lovers for all of the roses! LOL

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  10. I really really want lemon scones!!!!

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  11. Oh jeannie! Did u know I like lemonscones?

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  12. I LOVE blueberry scones but I do like lemon scones

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  13. Ok I'm tired of punching in itty bitty numbers...love u.
    Oh and scones. :)

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  14. My frosting is never the right consistency. I'll have to try your, thanks!

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  15. Made your buttercream frosting today for baking at the Ronald McDonald House tomorrow. It came out perfect. It's a keeper!

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  16. I am so glad that I found this recipe! I was looking for a way to make frosting for my Red Velvet Truvia Rose shaped Dark Chocolate Chip Cupcakes and this will work great and looks like it will make the type of frosting that will stick to the shape fantastically.
    Thank you,

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