Needing Help with Cake Icing

Rhonda - posted on 08/24/2009 ( 6 moms have responded )




I am looking for Butter Cream Cake frosting recipe. I found one but its WAYYYYYYYY to runny. Can anyone help me. I would like the kind you buy in the store or something like that. Thanks alot!


Sandra (Sandy) - posted on 08/27/2009




I made wedding cakes for years, and have many recipes. This was my standard butter cream recipe:
6 cups powdered sugar
2 cubes real butter
8 Tbl. crisco shortening
4 egg whites (use pasturized equalivant)
1 tsp. vanilla extract
2 tsp. almond extract
Granted, this makes a larger recipe than you will probably need. I've never tried cutting it in half or freezing it. But it is really easy to work with.

Genevieve - posted on 08/25/2009




If you want a quick easy way to get butter cream icing and not have the mes of making it, go to the cake decorating section of your local hobby store (Hobby Lobby, Michaels, and even walmart sometimes carries it) Wilton, a cake decorating brand, makes 5lb containers of pre-made butte rcream decorators icing for about $15. They also sell a package of dry mix to make it yourself and all you add is the shortening and other liquids. makes it to be extremely easy and works well with decorator tips if you are using those.

Or, if you want to make it, try this recipe...

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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1 cup of solid white vegetable shortening, 1 tsp of clear vanilla, almond, or butter extract, 2 Tbs milk or water, 1lb pure cane confectioners sugar (approximately 4 cups) sifted

Add mike or water for thinner icing if it gets to thin add more confectioners sugar.

Megan - posted on 08/24/2009




In a medium sized bowl, beat 1/4 cup butter on medium until it's fluffy. A 1 cup powdered sugar slowly, mixing between additions. Slowly beat in 3 tbs. half and half or milk and 1 tsp. vanilla. Slowly beat in another 1 1.5 cups powdered sugar. If it's too thick, add 1 tbs. at a time of milk or half and half.

It tastes great. :)


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Rhonda - posted on 08/28/2009




Thank you all for your help! I will try each of these out! Thank you so much again for all the advise!

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