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Buttercream Frosting Recipes

A tasty frosting is essential to making great cakes and cupcakes and buttercream is a popular choice. This page contains buttercream frosting recipes.


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March 31, 2010


  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1 egg yolk*
  • 1 tsp. vanilla + 1 tsp. any other extract you like, coconut, anise, cherry etc.
  • 1 Tbsp. cream
*I use 1 cup dry instant non fat milk instead. Or Egg Beaters for safety.


Cream butter and sugar, add remaining ingredients. Beat until mixture is thick and creamy. Add more powdered sugar for frosting thick enough for pastry tube decorator. Add food coloring if you like.

Source: My friend, Mary Alice

By Vi Johnson from Moorpark, CA

Comment Was this helpful? 2

September 8, 20170 found this helpful

Real butter combined with powdered sugar, vanilla, and a bit of milk makes one of the most delicious icings you will ever taste. You can easily swap out the butter and milk with vegan friendly ingredients. This guide contains instructions for making real buttercream icing (with vegan option).

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September 8, 20170 found this helpful

Buttercream frosting is a favorite for decorating cakes and other baked goods. This page contains a simple buttercream recipe.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
May 20, 2018

Have been thinking of trying PS99 instead of Crisco in my buttercream. Would I use the same amount? I use a half cup with each single batch. I am having some separation issues lately.


May 21, 20180 found this helpful
Best Answer

this sounds like a good idea. Apparently, products like ps99 not only allow for more absorption of sugar and liquid than regular shortening, but it also cuts out the greasy taste and makes the baked goods hold up better in warm climates. If your separation issues are coming from temperature issues, this could help solve your problems.


You do however have to rely on more extracts to make it flavorful, and you cannot bake with it at all! It must be applied afterwards

some ppl on the forums make it sound like ps99 and crisco are pretty interchangeable, in fact some ppl use 1/2 crisco 1/2 ps99 and it comes out fine

here's a recipe that i'm sticking below

2 cups (386 g) high ratio shortening (We use Sweetex and CK brands)
2 Tablespoons (24 g) clear vanilla extract
1/2 teaspoon (2 g) butter flavoring
1/2 teaspoon (2 g) lemon or almond flavoring
4 lbs. (1820 g) confectioners sugar
1 cup (238 g) or more if needed - milk or heavy cream (you get a softer crust using heavy cream)
1/2 to 1 teaspoon (2g to 4g ) salt ( I use popcorn salt because of its fine grain or let your regular salt dissolve in the milk) This will cut the sweetness.


Cream the shortening and flavorings . Add the confectioners sugar and cream, mixing slowing and gradually increasing speed . Mix approx. 8 min. until creamy and smooth, DURING THE LAST 2 TO 3 MINUTES OF MIXING SLOW DOWN THE SPEED TO VERY SLOW THIS WILL ELIMINATE MOST OF THE AIR BUBBLES THAT OCCUR. If you are still seeing what looks like bubbles that have burst (small circles) in your buttercream, continue to add milk a teaspoon at a time until most of them disappear.
This is still sweet though the salt cuts some of the sweetness.

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