Extra Special Buttercream Icing

READY IN: 20mins
Recipe by Donna M.

This is the best buttercream icing I have ever tasted. I used it for my daughter's wedding cake. I made a double batch, which was enough to ice, border, and pipe small decorations on the sides of the cake for a 14" x 10" x 6" tiered cake. I think the whipping cream is the secret to making this icing special.

Top Review by Lutie

You do not have to look any further for a butter cream icing recipe... I use this on all of my wedding cakes, special occasion cakes, etc. In the summertime, I reduce the butter to 1 1/2 cups (3 sticks) and add the additional 1/2 in extra Crisco (vegetable shortening). It holds up in the extreme humidity we have here in our state, and keeps the icing from melting. I add 2 tablespoons of meringue powder and use only 8 oz. of cream... it whips up, does not get "aerated holes", and has a slight crust... that makes it perfect for the design work I use on the professional cakes. Thanks so much for sharing this recipe, as it is one I have used for years... it is one which will give you a great reputation as a baker of lovely cakes.

Ingredients Nutrition

Directions

  1. Cream butter and shortening until fluffy.
  2. Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
  3. Add salt, flavorings and enough whipping cream to make the consistency you need.
  4. Beat at medium speed until icing is fluffy.
  5. You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
  6. I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing.
  7. The meringue powder gives the icing a light crust, but it remains soft underneath.

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