Creamy Buttercream Icing

Total Time
5 mins
0 mins

To make this into a non-refrigerator icing use water in place of cream and margarine in place of butter. This icing freezes well.

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  • 12 cup shortening (use butter-flavor or white)
  • 12 cup butter (room temperature)
  • 12 teaspoon almond extract
  • 1 teaspoon vanilla
  • 2 tablespoons whipping cream (or use 18% table cream or half and half)
  • 4 cups confectioners' sugar
  • food coloring (optional)


  1. In a bowl beat the shortening with butter, almond extract, vanilla and whipping cream until very smoooth and fluffy.
  2. Add in the confectioners sugar and beat until well combined and fluffy adding in more whipping cream if needed to create desired texture.
  3. Add in food colouring if using.