Total Time
Prep 10 mins
Cook 0 mins

A classic frosting used in my family for generations.


  1. Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.
  2. Beat at low speed until combined.
  3. Gradually add the other pound of sugar.
  4. Stop and scrape sides.
  5. Beat on high until mixture is light and fluffy.
  6. Keep covered with plastic wrap to prevent crusting.
  7. Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.
Most Helpful

This has got to be the best buttercream frosting recipe I have ever had or made! The only change I would make is that I found that 1 1/2 lb of powdered sugar was enough to satisfy my sweet tooth. Also, I think that 2 lb would have made my frosting too thick, but it just depends on personal preference. Either way, it's a keeper!

Cooking to Perfection August 05, 2002

This is very good and also pipes well. I used this on a First Holy Communion cake and I had enough to frost a half sheet cake plus color the remaining with food coloring and pipe around the outside and write with. I also only had to use 1 1/2 lbs. of sugar to get the right consistency. Thanks!

Karen=^..^= October 20, 2002

extremely rich, but extremely yummy. I decorated my first cake with this frosting. Will definetly be using this recipe and no longer buying the frosting from the stores!!! Thank you...

KarlaOregon June 10, 2002