Buttercream Dream (By Agentcakebaker)

Total Time
Prep 5 mins
Cook 10 mins

I got this recipe from a cake site and can't stop making it. It is the best buttercream recipe that I have found. I modified my recipe to include Almond Extract, but you can use just about any extract. I've done clear vanilla and raspberry with rave reviews. I use this recipe for all my cakes and cupcakes. It colors nicely. If you want a stiffer buttercream for roses and such, omit or add very little milk. If you want a thinner buttercream, add more than 6 tbs of milk.

Ingredients Nutrition


  1. Bring butter to room temperature.
  2. In a mixing bowl, whip butter and crisco together.
  3. Add the extract and whip.
  4. Slowly add the powdered sugar and mix well.
  5. Add one tbs milk at a time until you get your desired stiffness.
  6. Whip for 5-10 minutes until fluffy.


Most Helpful

Loved this recipe! Made for a wedding cake, I did not use any of the milk and the consistency turned out perfect. It actually withstood 95 degree Texas weather! I also used 2 tspns butter extract and 1 tspn almond extract for a more buttery flavor. This will be my buttercream recipe from now on.

Chef Sarita in Austin Texas May 29, 2010

Excellent recipe for cake decorating! I topped off Kittencal's Glazed Lemon Cake #234278 with this frosting - I used clear almond extract - on cupcakes decorated with little candy melt ducks for my DIL baby shower. Raves on the frosting - everyone "it's not too sweet"!

DebS #2 April 13, 2008

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