I have been searching for buttercream recipes with the right consistency since I first start learning cake decorating. I have to to thank my husband who gave me a Buttercream Bible book as a gift last Christmas. It has the perfect buttercream recipe for cake decoration and design. I have made it many times since I got the book. It’s not only good for decorating the cakes nicely but it tastes great as well. This recipe is my husband and his parents favorite. They can’t say no to cake that has it. So I have been using this recipe ever since.


227 gram (8 ounces) butter, room temperature
227 gram (8 ounces) vegetable shortening (Crisco)
2-3 teaspoon vanilla extract
750 gram ( 1lb 10 ounces) confectioners’ sugar, sifted


1. Using stand mixer fitted with paddle, beat butter until pale on medium speed, about 2        to 5 minutes. Scraping down bowl as needed.

2. Add shortening and beat on medium speed until incorporated, about 30 seconds. Scraping down bowl as needed.

3. Add vanilla extract and beat on medium speed until well incorporated, about 20 seconds.

4. Reduce speed to low and slowly add confectioners’ sugar and increase to medium speed, beat until everything is combined, about 30 seconds.

NOTE: If the buttercream is too stiff, add 1 teaspoon to 1 tablespoon of water or milk. The Buttercream can be kept in the refrigerator for 2 to 4 days if using milk and 5 to 10 day if using water.


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