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.
- 1 cup butter or 1 cup margarine
- 1 cup vegetable shortening
- 2 lbs powdered sugar (8 cups)
- 1⁄2 teaspoon salt
- 1 tablespoon meringue powder (optional)
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1⁄2-1 teaspoon clear butter flavoring
- 4 -6 ounces whipping cream
Directions See How It's Made
- Cream butter and shortening until fluffy.
- Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
- Add salt, flavorings and enough whipping cream to make the consistency you need.
- Beat at medium speed until icing is fluffy.
- You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
- I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing.
- The meringue powder gives the icing a light crust, but it remains soft underneath.