The Best Buttercream Frosting Recipe

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Seriously, this is The Best Buttercream Frosting Recipe that I have come across! I can’t believe that it has taken me more than two years to finally give this light and fluffy perfection it’s own post, but better late than never, right? This is another one of those hand written recipes that came from…..somewhere…..at some point…..

I just can’t remember where or when it appeared, LOL. Because I am me, I have made slight adjustments over the years…..I just can’t help myself. This recipe is truly that good, you can make changes and it still turns out perfectly!

I have added Godiva white chocolate liqueur, Limoncello, and even Baileys Irish Cream to flavor my buttercream frosting over the years…..

and of course there have been many different colors over the years as well, like this pretty pink Raspberry Fudge Cocktail Cake…..

and teal blue {like on these Homemade Funfetti Cupcakes}…..

How to make The Best Buttercream Frosting Recipe:

In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes…..

Add extracts {or liqueurs} and beat to combine. Add half of the powdered sugar and the meringue powder, mix together…..

Add 1/2 cup of powdered sugar at a time until you reach your desired consistency. Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting…..

If you would like to color the frosting, add gel coloring a little at a time…..

I use a clean toothpick and scoop some out of the container, that’s why you see stripes of green. 😉 Beat together until thoroughly combined…..

Spread onto cupcakes or Traditional Sugar Cookies with an offset spatula…..

or scoop frosting into a piping bag {aka plastic zipper bag} with a decorative tip…..

to decorate your cakes and cupcakes {like these Cherry Chip Cupcakes}!

Notes: contains affiliate links

• I use Gel Paste Coloring {Wilton, AmeriColor, Duff’s} because it is thick, and won’t thin the frosting. They also create a truer, richer color than the little squeeze bottle type.
• Store your Buttercream Frosting in a sealed container in the refrigerator for up to a week, or on the counter top for up to 3 days.
• Meringue Powder is an egg white substitute that can be purchased on Amazon or at your local Michael’s.
• For whiter frosting use Clear Vanilla Flavor.

One of these days I will try those multi-color fancy techniques to top my cupcakes….one day. 😉

Enjoy!!

The Best Buttercream Frosting Recipe

This is The Best Buttercream Frosting Recipe and the only one that you will ever need!

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Keyword: frosting, recipe, buttercream

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 32 Servings

Calories: 137kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 0.5 cup unsalted butter softened
• 1 cup shortening
• 0.5 teaspoon butter flavoring optional
• 0.5 teaspoon pure vanilla extract I use 1 teaspoon of vanilla if not using butter flavor
• 0.5 teaspoon pure almond extract
• 1 pound powdered sugar
• .25 teaspoon fine sea salt
• 1 tablespoon meringue powder
• 1 to 2 tablespoons water or milk to thin if necessary

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Instructions

• In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes.
• Add extracts and beat to combine.
• Add half of the powdered sugar and the meringue powder, mix together.
• Add 1/2 cup of powdered sugar at a time until you reach your desired consistency.
• Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting.
• If you would like to color your frosting, add food coloring and continue beating until you reach your desired color.
• Use immediately or cover and refrigerate.

Notes

• Buttercream can be left on the counter for up to 3 days, or refrigerated for a few weeks, as long as it is sealed properly.
• I only needed half of my frosting to be green so I used a separate bowl to mix in the coloring.  I use gel coloring, and "scoop" out the gel with a toothpick.  I run the toothpick across the frosting and then throw away the toothpick.  If you need a darker color, use a clean toothpick each time so you do not contaminate your jar of coloring.
• This recipe makes 1.25 pounds of frosting, or approximately 32 tablespoons.

Nutrition

Calories: 137kcal | Carbohydrates: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 19mg | Sugar: 13g | Vitamin A: 90IU | Calcium: 1mg