| 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! |
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.
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| 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! |
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| What to do with bonus cake batter and frosting? CUPCAKES! |
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| Marley's and Chris's Wedding Cake Displayed on the stand they made themselves Jimbo's at the Point, Brant Lake, New York |
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
ReplyDeleteThanks 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!
DeleteI 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.
ReplyDeleteMy 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!
DeleteThat 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.
ReplyDeleteThank you for your posts.
Kathy Becker
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!
DeleteMy cakes often have crumbs in the frosting...thanks for the tip CKJ
ReplyDeleteAnother 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.
DeleteI 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?
ReplyDeleteYes, 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.
Deletethank you for this, my buttercream frostings are haphazard at best!
ReplyDeletethis will make Melissa happy
Judy, I happen to know Melissa LOVES this frosting! Used to bring it to her in a container, no cake! Happy memory!
Deletemy memory exactly!
DeleteWow... 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.
ReplyDeleteI will get my baby shower idea to you for Erin's cake.
Nancy Stevens
Nancy Stevens
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
ReplyDeleteI 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
ReplyDeleteI want lemon scones!!!!
ReplyDeleteI really want lemon scones!@!!
ReplyDeleteI really really want lemon scones!!!!
ReplyDeleteOh jeannie! Did u know I like lemonscones?
ReplyDeleteI LOVE blueberry scones but I do like lemon scones
ReplyDeleteOk I'm tired of punching in itty bitty numbers...love u.
ReplyDeleteOh and scones. :)
My frosting is never the right consistency. I'll have to try your, thanks!
ReplyDeleteMade your buttercream frosting today for baking at the Ronald McDonald House tomorrow. It came out perfect. It's a keeper!
ReplyDeleteI 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.
ReplyDeleteThank you,