My Favorite Buttercream Icing for Decorating

Recipe by chefRD
READY IN: 30mins
YIELD: 3 1/2 lbs


  • 1
    cup butter, room temperature
  • 1
    teaspoon butter flavoring (Wilton's makes the best flavored version)
  • 1
    teaspoon pure vanilla extract (I use Wilton's Clear Vanilla)
  • 12
    teaspoon almond extract
  • 2
    lbs confectioners' sugar, pure cane
  • 12
    teaspoon salt
  • 1
    tablespoon meringue powder (optional but the texture will be smoother)
  • water, as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your ne)


  • * You can purchase meringue powder at your local grocery store under the brand name of Just Whites.
  • In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
  • Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
  • Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
  • Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
  • Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
  • This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.
  • You can make roses, but the drying time is 3 or more days depending on the humidity.